Cariani presents the new logo and the new brand identity. “From the elaborate logo that has distinguished us over the last 20 years, we have moved to a logo that is always recognizable but more graphic and defined. The phrase "Porchettai in Bevagna" underlines our history and the deep connection with the territory and its traditions from which our recipe for porchetta originates  ...

More than a festival: a real declaration of love! The protagonist is one of the tastiest, oldest and most popular foods of the Italian gastronomic tradition: the porchetta. The best porchetta producers meet in Umbria, in San Terenziano di Gualdo Cattaneo (Perugia) in the "Piazza delle Porchette", for three days dedicated to the queen of street food, paired with Craft Beers ...

Antonella Sciocchetti is in Bevagna to talk about porchetta, the typical delicacy of central Italy, with the master porchettaio Giuliano Cariani. The story that tells how it was San Francesco and Frate Leone who prepared the first porchetta in Umbria, the different stages of preparation of the porchetta, the daughter of an ancient art that in Bevagna boasts traditions jealously guarded for years, and of course the tasting .. .

Cariani Porchetta from Bevagna, the Custodians of an Ancient Craft. A visit to the biggest company of Central Italy. This is how the most symbolic Italian street food is born, where to purchase it, and how to pair it with drinks ...
by Filippo Benedetti Valentini

The Umbrian roast of Bevagna Cariani is the best porchetta in Italy, winning first place among the 13 best Italian porchette selected by Dissapore with the help of Anna Setteposte, one of the highest authorities on the subject and organizer of Porchettiamo, a themed event blessed by the Times with a lot of sent ...
di Chiara Cavalleris

The Ancient Italian Pig Roast. The dish is popular all over Italy as street food, almost always spotted at events like street fairs and weekly produce markets. Multiple sagras, or food festivals, are devoted to it every year. But Umbria fiercely guards its reputation as the birthplace of porchetta ...
By Julia Moskin for The New York Times

The porchetta of Bevagna is one of the 5 typical dishes in the world to taste according to the New York Times. What's this? A deconstructed whole pig, gutted and spiced, then stuffed, tied and roasted, with layers of meat, fat, stuffing and skin. It is eaten in slices, better as a stuffing of delicious sandwiches ...
By The New York Times

A porchetta sandwitch is forever! It seems like yesterday that we were thinking of a new event to be realized and we are already at the ninth edition of Porchettiamo! A festival that was immediately successful, capable of renewing a contemporary rite with ancient roots from year to year...
di Antonio Boco

An unassuming man wearing a big smile and green sweater basks over a massive piece of porchetta as he puts together dozens of sandwiches for his first group of visitors. This man is Giuliano Cariani and he gets just as excited when eating porchetta as he does when describing the history and tradition ...
By Jenna Leva

Pulling into the gravel driveway of Cariani Porchetta di Bevagna the building seemed humble enough for the largest porchetta producer in Central Italy. Greeted at the door with a warm smile from owner Giuliano Cariani that contrasted the gust of cold air felt from the inside of the building ...
By Hannah Norwood

The porchetta sandwich is the crown jewel of Umbrian street food, and for unfailingly delicious porchetta, look no further than Giuliano Cariani. Cariani, the owner of Cariani Porchetta Umbra di Bevagna, produces high quality porchetta to sell to street vendors from his factory just outside of Bevagna, Umbria ...
By Erin Welty

Cheerful is one of many words to describe Giuliano Cariani. With an irresistible smile and a dynamic enthusiasm, it doesn’t take long to sense his passion for pigs and of course, porchetta. For the past twenty years, Giuliano has transformed his father’s pig business into a thriving porchetta producer and protector of Umbrian heritage ...
By Dodi Allocca

Porchetta, porchetta, porchetta forever more. In San Terenziano three days with the queen of street food. An unmissable occasion, unique in all of Italy, to taste the different variations of this succulent street food with the connoisseurs of roast pork that can find themselves al Festival of the Italian's Porchette ...
Editorial staff: SapereFood. 

Umbria in a sandwich, designed by “La Casa delle Cuoche”, will promote the Umbrian territory throughspecial sandwiches dedicated to eccellences of the region: from the porchetta di Bevagna, to the fish of the Trasimeno Lake, to the pecorino di Norcia. To contain them there will be a captivating and eco-sustainable packaging...
Di Luana Pioppi

By visiting our website you agree that we are using cookies to ensure you to get the best experience.