On San Martino, symbolically the final day of the rural calendar, the farmers of the past closed the working year and renewed their rental contracts. The feast of San Martino was therefore of thanksgiving for the fruits of the past year and propitiatory for the year that was to come.

With the Feast of San Martino, the Pro Loco of Vigliano d'Asti renews ancient traditions and closes a year of intense activity.

The double food and wine event (Saturday evening and Sunday lunch) has as its protagonist the Gran fritto misto alla piemontese prepared according to the ancient recipe with Piedmontese breed meat, with the classic ten pieces (veal and chicken steak, meatballs, sausage, liver, brains, sweet semolina, amaretto, apple, carrots) accompanied by the rustic "bagnet", preceded by the Russian salad as an appetizer and followed by ravioli in broth as was customary in festive lunches in times gone by.