Genepreto boasts since 1974 the Festival of the Roast Cup.
The ingredients of the dish are simple and rich in flavor: adult pork capocollo, Pancetta piacentina DOP, olive oil, sage, rosemary, white wine and coarse salt. (Municipal Name Alta Val Tidone)
After its typical cooking that goes from 3 to 4 hours, or when the fat of the capocollo has taken on its characteristic appearance, it is served, according to tradition, sliced.
