The "MyStufato Food & Fun Festival" takes place every year in October and celebrates the main dish of the culinary tradition of San Giovanni Valdarno, the Stufato alla Sangiovannese (lit. stew of San Giovanni Valdarno).
This autumn initiative transforms the town’s historic centre into a large stage dedicated to the celebration of stew, street food and conviviality.
The main event stew is prepared according to the original recipe, dating back to the beginning of the 20th century. Its preparation requires attention and respect for traditions: the main ingredient is the muscle of the calf’s front leg, chosen for its tenderness and intense taste. Cooking takes place in an earthenware or aluminum pan, preferably turning the meat with a wooden ladle to keep intact the organoleptic characteristics of the dish. Unlike the common spezzatino, the real Sangiovannese stew is distinguished by its rich and complex flavor, obtained also thanks to the addition of a secret ingredient: the drogo, the mixture of spices that the stewers and drugstores keep hidden.
The festival transforms the streets of the historic center in a large restaurant: various restaurants and participating places offer special menus inspired by the ingredients of the stew, paired with local wines.
In addition to the gastronomic proposals, MyStufato offers a rich program of events: itinerant shows, live entertainment, guided tastings and creative workshops designed for the whole family. During the entire duration of the event, citizens and visitors can immerse themselves in a festive and engaging atmosphere that celebrates not only the symbol dish but also the spirit of community and conviviality that characterizes San Giovanni Valdarno.
This autumn initiative transforms the town’s historic centre into a large stage dedicated to the celebration of stew, street food and conviviality.
The main event stew is prepared according to the original recipe, dating back to the beginning of the 20th century. Its preparation requires attention and respect for traditions: the main ingredient is the muscle of the calf’s front leg, chosen for its tenderness and intense taste. Cooking takes place in an earthenware or aluminum pan, preferably turning the meat with a wooden ladle to keep intact the organoleptic characteristics of the dish. Unlike the common spezzatino, the real Sangiovannese stew is distinguished by its rich and complex flavor, obtained also thanks to the addition of a secret ingredient: the drogo, the mixture of spices that the stewers and drugstores keep hidden.
The festival transforms the streets of the historic center in a large restaurant: various restaurants and participating places offer special menus inspired by the ingredients of the stew, paired with local wines.
In addition to the gastronomic proposals, MyStufato offers a rich program of events: itinerant shows, live entertainment, guided tastings and creative workshops designed for the whole family. During the entire duration of the event, citizens and visitors can immerse themselves in a festive and engaging atmosphere that celebrates not only the symbol dish but also the spirit of community and conviviality that characterizes San Giovanni Valdarno.
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