Wine and food itineraries

All the charm of the sea and our hills is synthesized in the precious products that are made there, come and discover them.

… among a thousand places to see there are some where you can even touch and … eat. We are talking about the festivals that animate the summer and autumn of the forty municipalities of the province of Fermo. All together they make up a dense billboard, which especially between June, July, August and September offers at least one inevitable appointment for each evening. In an increasingly virtual age they represent a moment of genuine social life, typical of firmness. A taste? They range from the famous Campofilone macaroni, to the Pedaso mussels, to the Fermo frascarelli, to the Francavilla piglet without neglecting the clams of Marina Palmense, the Ascoliva Festival (Olive all’Ascolana) .. impossible to list them all !!!

THE WINE AND CHEESE STREETS:

The Wines
The wines of our hills are the ideal environment for some vines that have been introduced in this area in the past centuries. The excellent exposure of mostly sandy soils in fact, adds to an ancient vine-wine tradition, made of skilful pruning and meticulous cultivation care. Since ancient times, wine has been an irreplaceable component in the feeding of rural and urban classes and its taste has been a guarantee of the place of cultivation. The dazzling brilliance of red wines, the fragrant aroma of whites, are tangible proof of the presence of the already mentioned optimal conditions in our region, which give us products such as Verdicchio, Rosso Piceno, Rosso Conero, Bianco dei colli Maceratesi, appreciated and known all over the world.

Salami and CheeseThe history of the salami and cheeses of the Marche region is suggestive and secular and is linked to the sharecropping family. The range of pecorino cheeses that characterize all the mountain areas, rich in pastures, is vast. In the north of the region it is still possible to find pecorino preserved in oak barrels, barrels or vats, where it is left for up to three months wrapped in walnut leaves or, alternatively, layered together with aromatic herbs or marcs. That of norcineria is an ancient art, which is handed down from generation to generation, among the typical salamis of the Marche the most known is the ciauscolo, typical of the area of ​​Macerata and Fermo, is characterized by its spreadability; ideal on cold cuts, it is also proposed at the end of a meal, respecting an ancient peasant tradition.

Routes

In fact, from North to South, from Pesarese to Ascoli, almost every town on the coast has “his” recipe for broth.
Starting from Fano, a city that also hosts an event entirely dedicated to Brodetto, to get to San Benedetto, passing through Ancona, Porto Recanati and Porto S. Giorgio, which has even codified the preparation and its ingredients. As in all areas of the sea, the brodetto was born as a poor dish, born from the need to use even the least requested fish in the market, less valuable and in small quantities, first of all by the sailors, who cooked it on board, with the few ingredients they had available. Precisely because of its goodness, it began to spread even on dry land and here are some versions:

• Brodetto alla Fanese
• Brodetto all’Anconetana
• Brodetto di Porto Recanati
• Brodetto alla Sangiorgese
• Brodetto Sambenedettese

For information: www.festivalbrodetto.it

THE TRUFFLE ROADS:

October and November in the Marche are the months of the truffle, delicious fruit of the earth internationally appreciated for its fragrant aroma that gives any dish an unmistakable touch, exceptional numbers that for more than 50 years have made this event one of the most visited nationally , A gastronomic tour to discover the truffle fairs and the goodness that the autumn season offers us.

• Acqualagna promotes the “National White Truffle Fair”, one of the most important in Italy, held every year in October and November.
  For more information: www.acqualagna.com;
  
• Sant’Angelo in Vado, a charming medieval village in the province of Pesaro and Urbino, hosts the “National Exhibition of the Precious White Truffle“, which is held every year in October and November.
  For more information: www.mostratartufo.it;
• Amandola, in the province of Fermo, for mountain lovers, in November celebrates the most prized fruit of its woods among food stands, cooking shows, exhibitions and conferences on the subject, excursions on the Sibillini, truffle cycling, guided tours of the cities, folk groups, falconry and much more.
  For more information: diamantiatavolafestival;
• Montefortino, food and wine festival, now in its thirteenth edition with the “Truffle Festival of True Sibillini Mountains“, the prized black truffle called “true” to emphasize its authenticity and the exclusive origin from the territory of the Sibillini Mountains, which is held every year in February.
  For more information: www.festivaldeltartufovero.it.

THE ROADS OF OLIVE GROVES:

The quality and uniqueness of the Marche oil are the result of the combination of several factors: the varietal base used, which combines some local varieties, different from area to area, with the Frantoio and the Leccino. The particular pedoclimatic environment of the Marche region, the ancient agronomic techniques and, last but not least, the wise milling tradition that sees the most avant-garde production realities coexist with the small plants that still carry out crushing with mullers and pressure extraction. The result is an oil that, for years, has been collecting awards at national and international level.

Typical in the Province of:
Pesaro Urbino: The oil of Cartoceto.
Macerata: The olive groves of the hills of Civitanova Marche; The Cingoli Oil; Il piantone di Mogliano.
Fermo: The Oil Mill of Moresco; Torre di Palme Oil.
Ascoli Piceno: The oil and olives at Ascolana.