Typical Products and Dishes:
Maccheroncini di Campofilone worked according to the traditional recipe using hard grain semolina and double the quantity of eggs used in normal dough. Combination with ragù is particularly advisable, but this pasta also combines well with fish sauces.
Formaggio di fossa is a typical, soft central Italian cheese arranged in cloth sacks and placed in tufa pits closed with wooden and chalk lids. When the pits are opened in November the caciotta is profoundly transformed. Of an almost golden colour similar to amber, the cheese has an intense aroma with hints of sulphur and truffle which render it unmistakeable.
Olive all'Ascolana are large, tender olives which can be savoured stuffed and fried or ‘al naturale’ in brine.
Tartufo bianco, (white truffle) considered the most precious and refined truffle, is found in the zone of Sant'Angelo in Vado, Sant'Agata Feltria and Acqualagna from October to December.
Tartufo nero pregiato (Black Truffle) is present from December to February in Acqualagna, Acquasanta Terme, Roccafluvione, Comunanza, Montefortino, Camerino and Visso.
Salame di Fabriano A salami created with cuts of lean pork into which cubed lardon is inserted. The pulp is then seasoned with salt and black pepper and packed into pork entrails.
Ciauscolo: lard is minced and mixed with meat to form a pulp which is homogenous and easily spread on bread. White wine, garlic and pepper are added to the pulp, at which point the mixture is packed into pork entrails.
Salsiccia matta in the home cooking tradition this was the last sausage prepared which contained all of the left over meat cuts which had not been used in previous preparations; the most bloody cuts of meat, pieces of the lungs and kidneys, the intestines, the liver and the tongue. The resulting pulp was then seasoned with salt, pepper, garlic and spices.
Prosciutto di Carpegna D.O.P. (protected denomination of origin). Its production has been limited to the municipality of Carpegna since 1996.
Mistrà and Anisetta, distilled on a basis of aniseed found only in the Sybilline Mountains. Mistrà, a strong, dry drink diffuse in the surrounds of Macerata and Ascoli Piceno, is preferred pure in order to savour its aromas or added to coffee and Anisetta, sweeter and more saccharine, is excellent in desserts. Some drink it ‘con la mosca’; 3 or 4 toasted coffee beans drowned in the liqueur.
Vino cotto is formed by boiling grape juice to produce a sweeter, stronger product, and Vino di visciola is common in the areas around Jesi and Pesaro. ‘Visciola’, or sour cherry, is a type of wild cherry which farmers simply macerate in local red wine to obtain a perfumed and refreshing nectar. The final result is a strong, sweet, intensely aromatic drink which is ideally savoured at the end of meals. It is also worth trying with chocolate.
Verdicchio dei Castelli di Jesi. The production zone is comprised
primarily by the hills in the centre of the province of Ancona. This is a
dry white wine with a pleasant, slightly bitter aftertaste. It can accompany a variety of food; above all fish, but also white meat, mushrooms, truffles
and fried vegetables.
Lacrima di Morro d'Alba. The production zone falls within a restricted area comprised of 6 municipalities including Morro D’Alba, from which the wine takes its name. It is a pleasant tasting red wine, soft and full-bodied, dry and quite unique. It is best combined with tomato or ragù based pasta dishes or white meat.
Rosso Conero. The geographical reference is the promontory of Mount Conero to the south east of Ancona. It is a full-bodied, richly corpulent red wine with a dry taste which combines well with filled pastas, red meat, game and mature cheeses.
Vernaccia di Serrapetrona. The production zone is limited to a very restricted area, prevalently the municipality of Serrapetrona in the province of Macerata. It is a red wine with a sweet or dry taste, full-bodied and soft with slightly bitter lees. The sweet version is a classic dessert wine which is excellent with dry pastries.
Rosso Piceno. This is the biggest D.O.C production zone, including the provinces of Ancona, Macerata and Ascoli Piceno. It is a full-bodied, dry, corpulent red-wine. This wine combines well with soups (particularly legume-based soups), salami, pork and roast meat.
Falerio dei Colli Ascolani. The production zone incorporates the hilly territory of the province of Ascoli Piceno. It is a white wine with a dry, full-bodied and slightly acidic taste. It makes an excellent aperitif when served chilled, and best accompanies sea food and crustaceans, vegetable dishes, white meat and sweet, fresh cheeses.
Bianchello del Metauro. The production zone is centred around the Metauro River basin in the province of Pesaro-Urbino. It is a white wine with a dry, fresh, pleasant taste. This wine is ideal with molluscs, crustaceans and boiled or steamed fish.
Historical Re-enactments and Town Festivals:
-Quintana in Ascoli Piceno on the second Saturday in July and the first Sunday in August.
-Giuoco dell'Oca (Game of the Goose) in Cagli on the first and second Sundays in August.
-Contesa del Pozzo della Polenta (Contest of the Well of Polenta) in Corinaldo on the third Sunday in July.
-Palio della Rana (Palio of the Frog) in Fermignano on the first Sunday after Easter.
-La contesa dello Stivale (Boot contest) in Filottrano on the first Sunday in August.
-La Cavata delle Zitelle (Extraction of the Old Maids) in San Paolo di Jesi during the first ten days of December.
-Armata di Pentecoste (Pentecostal Army) - Sciò La Pica in Monterubbiano on the day of the Pentecost.
-Palio di San Floriano in Jesi on the 4th of May.
-Palio dei Castelli in San Severino Marche during the first half of June.
-Caccia al Cinghiale (Wild Boar Hunt) in Mondavio on the 13-14-15 of August.
-Contesa della Margutta in Corridonia on the first Sunday in September.
-La Festa del Duca (Festival of the Duke) in Urbino on the third Sunday in August.