Stringozzo with Cinta Senese Festival

A festival uniting Umbria and Tuscany

The Stringozzo with Cinta Senese Festival is one of the most anticipated food and wine events of the summer in Buti, a small town in the Province of Pisa nestled on the slopes of Monte Serra, in Tuscany. The name itself reveals the soul of the event: the marriage of two iconic products of Central Italy, stringozzo (also known as strozzaprete), the long, hand-rolled pasta of ancient peasant tradition, and Cinta Senese, the ancient Tuscan pig breed known for its flavorful meat and prized fat, now a protected local delicacy.

Traditional menu

The star dish of the festival is naturally the stringozzi alla Cinta, tossed in a rich ragù made from the meat of this ancient Sienese breed. Alongside this specialty, the stalls at Parco Danielli offer other seasonal Tuscan dishes inspired by forest flavors, including stringozzi with porcini mushrooms, pork loin with mushrooms, and fried mushrooms. The cooking is simple and generous, typical of village festivals, featuring hearty portions at affordable prices.

The Contrade and the Palio di Buti

The festival is organized by the Contrada Pievania, one of the historic districts that bring the Palio di Buti to life—the horse race held annually on the feast of Saint Anthony Abbot. In Buti, from mid-June through September, local districts and associations take turns at the stoves every weekend to create a full calendar of summer festivals: cockerel and soup, frog, porchetta, macaroni, porcini mushrooms, and much more. It is a tradition that makes conviviality and friendly rivalry between neighborhoods the heartbeat of the entire community.

Atmosphere and setting

Dining at Parco Danielli during the festival means immersing yourself in authentic Tuscan village life: long open-air tables, district volunteers in the kitchen, and families and friends gathering on warm summer evenings. It is the perfect opportunity to discover a less touristy, genuine corner of the Province of Pisa, just a few kilometers from Pontedera and the thermal baths of Casciana, while enjoying dishes that tell the gastronomic history of Central Italy.