typical products

Project “Youth and Spa”

School year 2009/2010

IPIA E. Rosa Sarnano MC

From our hills, a photographic reportage, a faithful account of ancient usages for excellent products of our local gastronomy.

Our traditions


Untill some decades ago, rural families bred the pig in the pigsty. In central and southern areas of Italy, there were black and red pigs which lived in small herds in a semicustodied state. They had long black or red hair and they gave lean tasty meat. They ate acorns , chestnuts, fruit, berries and with the snout they took out roots, tubers and truffles.Farmers bought pigs in fairs and town feasts. The last specimen of”Marches swine” lived till the end of 1940s in the mountain areas of Macerata Province .

The pig


It wasn’t a real breed, but a mixture of genes , a cross between local pig and the ones coming from Toscana, Umbria, Romagna regions. Pig of Marche was a big-boned animal, with a long, cylindrical head, arched back, long snout and grey hair.

Pig is a precocious animal; when it is about ten months it is fattened till it reaches 140/200 kg weight.

Pork is very good for the variety of products we can prepare: Parma ham, sausages, loin and lard, particularly used for sweets and cakes.

In mountain areas pig is smaller than usual with long snout, strong trotters and black rough hair. Farmers uses it to search truffles.




Towards the end of the year in our region, in the countryside is carried out the usage of “pista” ,that is to say the killing of the pig to make pork, “ciauscolo”, sausages “coppa” and Parma ham.



• After the killing, the pig is dissected and hung in a fresh room to make its meat get cold.

School Year 2009/2010

IPIA”E.ROSA” SARNANO

The meat is separated from the grease and the skin ( the “cotica”).



IPIA E.Rosa Sarnano MC

The intestinal gut is washed several times because it will be used for sausages.



Blood is gathered and boiled for about half an hour obtaining the “sangue cotto”. Then it is cooked in a frying pan adding salt, pepper, garlic , onion and orange peel. You can taste it over the corn meal porridge, if you like.



From the grease we obtain lard , from the skin we obtain the “cotica” used to prepare delicious soups: “cotiche with beans” or “ cotiche with potatoes and fennel” for example. From the pork we have various kinds of products.


Salami is obtained from the leanest parts of pork and it can be prepared adding chopped bacon fats or without them. Salt and pepper are added for a good preservation.“Ciavuscolo” is a typical product of Marches and it is made with refined minced pork to be spread on slices of toasted bread.


The loin is obtained from the “loins” situated on the back of the pig.It is usually divided in two parts: the leaner one, the so called ”lonzino” and the greasier, but tastier one called “lonza” which is near the neck.




• The minced pork for “ciavuscolo”, well flavoured, is made into sausages.


•Parma ham or “coscia” is soused with salt for about forty days, then it is added pepper and it is hung to be dried.





"Re Norcino" "Re Norcino" C.da Galduccio, 13/14 – C.da Galduccio, 13/14 – San Ginesio MC San Ginesio MC

• New tecnologies to hand down the ancient wisdom and Knowledge of typical products of our norcineria”.

NorcineriaNorcineria MONTEROTTI MONTEROTTI

FABRIZIOFABRIZIOC.da Cardagnano, C.da Cardagnano, 302 Sarnano MC302 Sarnano MC



• The ancient taste of pork products is still alive in this factory.

Typical cheese

Truffle cheese “Pecorino”is a typical cheese of Marches ,

made with sheep milk. Pecorino and truffle are two products well representing our gastronomic local tradition .

ruffle cheese is straw-coloured with dark dots . It is soft and it has a sweet taste because of the minced truffle pieces . Truffle pecorino is delicious as hors d’oeuvre, but is also appreciated during the meals or eaten for snack, alone or with honey, seasonal fruit and vegetables.

Walnut leaf pecorino It is a particular home-made product . Traditionally this cheese was wrapped in

walnut leaves to protect it from mould and insects, and to give it aromatic taste . The result is excellent, especially for the intense but balanced fragrance, given by a variety of herbs, mostly chlorophyll, musk , spices and dried fruit.



Pecorino The best “pecorino” is the cheese produced

with the milking of April and May. It has a genuine taste that changes

according to the maturing time and other productive elements. The end of maturing time, the taste can become a little strong with hazelnuts, almonds and hay flavor.

Pecorino can be tasted at the beginning and at the end of a main meal or eaten for snack during the day.

Pecorino at chilli It is difficult to say, without being wrong,

that pecorino at chilli is a traditional milk product of our area, neverthless this type of cheese is succesfully produced long ago together with pecorino with peppercorn.

It is good during the meal but also for snack.

Typical cheese



Dairy PICENUMDairy PICENUMPian di PiecaPian di Pieca

S. Ginesio MCS. Ginesio MC

“The art of making cheese: a typical identity mark of our valleys”





“ In our hills, tradition has jealously guarded aromas and tastes of times gone

by”

From Gualdo MC, the milking of ewes and the

making of cheese”


A typical product of our valleys: honey

HONEY

Old documents say that in Egypt beekeeping was an economic activity and in Greece honey was used by olympic athetes for energy.

Corano asserts that honey is an essential nourishment for body and mind. Honey is a dense, aromatic sugar solution produced by bees: what they pick up from flowers is elaborated with their saliva producing enzymatic reactions that turn complex sugar into simple. Honey contains sugar ( glucose and fructose) , water and organic acids that give it aroma and control pathogenic germs.

This solution can be used as antibiotic and it helps calcium input in old people and in children.



Beekeeeping in our Province

Beekeeping in our area is pecializing in the production of queen bees and royal jelly.

In autumn beekeepers used to put into the hives a damp cloth and then set it on fire to make the bees come out. Honeycombs were removed with a knife and were pressed to get honey.



Types of honey

Millefiori honey

It is amber-coloured, with a light, slightly floral aroma and a delicate taste. It is mellow with granular crystallization .

It can be used as a sweetner. It’s a good ingredient to prepare a lot of typical sweets and cakes.

Melata It is amber-gris with red-greenish shades

and it has difficult crystallization, intense fragrance and strong taste.

Melata is a good sweetner, it can be tasted with mature cheese or cream cheese.

School year2009/2010

Types of honey

Chestnut honey

Chestnut honey is amber-gris coloured with red tonality. It has a strong bitter taste and it helps blood circulation.

It is used to sweeten hot milk, it is good on slices of bread.

Acacia honey It doesn’t crystallize and it is used to

prepare a variety of sweets. It is transparent and has a delicate aroma of flowers and a “velvety” taste.

Acacia honey is very good on bread and with strong taste cheese .



BeekeepingBeekeeping Serafini Serafini

Via Romani 440 Via Romani 440 Sarnano MCSarnano MC

“ It is an art proudly and enthusiastically handed on in family.”



Typical Carnival sweetsA lot of Carnival sweets are fried in pork lard . Carnival is usually on February or March and since lard doesn’t preserve long, it is used to fry typical sweets as cicerchiata, sfrappe and scroccafusi.

CicerchiataIngredients: 400 g of flour, 4 eggs, 2 spoons of

sugar,2 spoons of oil, some drops of lemon juice, a pinch of salt, mistrà.Caramel : 150 g of sugar, 200 g of honey, grated peel of 1 lemon and 1 orange , 100 g of peeled and toasted almonds . Lard or oil to fry.

How to prepare it: Prepare a rather soft kneading ; make little thin

rolls to be diced, small as “cicerchie” shaping them with your hands. In a large frying pan hot the lard or oil. Fry the beads turning several times the frying pan on itself; drip them as they become gold. Wipe them with blotting paper.

In another pan, melt the sugar and the honey, then add the fried beads and the grated peel of lemon and orange. . Mix rapidly with a wood spoon to make the hot caramelled sugar thicken the”cicerchiata”.

In cake shops cicerchiata can have the shape of a small loaf or a ring-shaped cake. At home it is usually laid on a marble table to be cut in thin strips like”lasagne”, which is a typical dish of our area.



Carnival typical sweets

FrappeIngredients: flour, eggs, water, sugar, olive oil. Prepare a pastry of eggs, sugar, flour and oil. In Picenum area anise (in powder or essence) or

wine (white or “cotto”) is usually added. The pastry is well rolled out to prepare a thin

sheet of dough . Then it is cut in various shapes and fried in a pan with hot oil adding sugar and alchermes or honey .

ScroccafusiIngredients: To prepare them you need flour, eggs, sugar, oil, mistrà, grated peel of lemon.

Work the ingredients into a soft, homogeneous dough . Prepare some rolls and cut them in pieces of 3 - 4 cm, then put them in boiling water for about two minutes till they come afloat. Wipe them and fry in boiling lard or oil.

When they are prepared on oven, after they are boiled and wiped, they are placed on a greasy slab and baked for about 30 minutes at a temperature of 150° C.Still hot, they are sweeten with honey or vanilla-flavoured sugar or sprinkled with alchermes or rhum.



“Skilful handsto communicate tradition, quality and a strong territorial identity”


Arte BiscottiArte BiscottiGabella Nuova, 279Gabella Nuova, 279SARNANO MCSARNANO MC


Rosemary Crescia

When housewives prepared home-made bread, using the same dough they make “crescia” that is very similar to pizza .“Crescia”, round or quadrangular, is flavoured with olive oil , salt and rosemary.

“Crescia” has a golden colour with twigs of rosemary and crystals of salt in its surface.

It is very good with onion, as well.

Rosemary focaccia, ,stuffed with mortadella or other kind of salami is a good snack, especially in winter.

How to pepare it: Dough used for bread, well rised, is rolled

out with the hands on an oven plate. Then it is flavoured with aromas, in this case rosemary. It can be used table or kitchen salt.

It is baked in hot oven .



“ Tradition and enviromnent safeguard characterize the history of an artisan pastry lab told with enthusiasm by Mr Luigi: a proof of identity “

BELLESI LUIGI LABBELLESI LUIGI LABPian di Pieca Pian di Pieca

San Ginesio MCSan Ginesio MC



Olive oil

Olive oil

All over the Marches olive trees give a silver colour to the countryside. In the area of “ Comunità Montana dei Monti Azzurri” extra-virgin oil has special characteristics given by the local climate, the territory and the many varieties of it.

These “ingredients” enrich the smell and the taste of the mono- variety oil ; the local types of oil are really precious, as they can stand very cold seasons. For example, in the Province of Macerata it is particularly important the Coroncina variety, cultivated up to 600 mt. in the area of Caldarola, Serrapetrona, Camporotondo and Belforte del Chienti and so called from the crown-shaped collar and from the arrangement of the olives along the branches, similar to a rosary.

The Marches oil is soon going to obtain DOP recognition and recently it has got national and international awards.

It is possible to find biological oil,too.



Mono-variety oil from “Piantone di Mono-variety oil from “Piantone di MoglianoMogliano “

It is an early variety, as, after only tree years, it gives abundant fruits, big and oval, about two/three grams weight. When completely ripe , olives are red-violet, the pulp is thick and tough to the transport.

This oil is a delicate yellow and should be used within a year.

It is really good if combined with fish, delicate meats or soups.


Olive oil


Mono-variety “ Frantoio” oil This kind of oil is dark green with a sour taste, a

fresh almond and artichoke flavor. It has a great content of poliphenols and tocopherols.

It is good on barbecued meats, vegetable soups and boiled legumes.

Extra virgin oil The colour is golden green, a fruit smell with

herbs notes; in the mouth it results fresh and clean with a bitter and spicy sensation.It has a great content of poliphenols and tocopherols.

It is used raw in soups and legumes, on “pinzimonio”, medium salted fish and meat.

Mono-variety “Leccino” oil Its acidity is less than 30%; the taste is fruity with

clear and green sensations of country plants. It is particularly sweet with a bitter and spicy aftertaste. The colour is golden-yellow with green shades. When poured, it shows a great fluidity

It is excellent on delicate dishes such as fish from the Adriatic sea, meats, boiled vegetables and salad.



Olive oil

L’olio

Mono-variety “Mignola”oil It is green with yellow shades, as it is

rich of carotene; it is medium fruity with banana, berries and currants taste. As soon as you taste it, you have a sweet sensation, which then leaves a persistent bitter note, due to the presence of poliphenols. As it is also a bit spicy, it is excellent on fruits salads, boiled vegetables and “bruschette”

Mono-variety “Orbetana” oil As its productivity in fruits and oil is

small, it has been grafted with different varieties, with the following loss of the genetic heritage.

The fruit of Orbetana is medium big, oval and thick in pulp; it is bright green turning to dark when ripe.

Oil is green with good bitter-spicy notes.



Olive oil

“Olive strinate “

During the picking, olives are selected in order to put them with salt in a cloth bag. The bag is tied up and it is hung in the open air during the coldest winter time for 15/20 days. The bag is shaken twice a day in order to avoid moulds and to let salt dissolve. The “strinate” or frost will cook the olives, so that they will lose their bitter taste becoming wrinkled.

They can be used plain or preserved in glass pots with oil. The olives are seasoned with oil, orange peel, garlic and wild fennel in small pieces.

“ Bruschette “with new oil. Cut hand-made bread in thick slices,

roast them and rub them with garlic. Put some salt on and, following the tradition, deep them into the Macerata oil or pour oil abundantly.



Black truffle

Picking: from 15th November till 15th March (regional calendar)

Organoleptic features: the period is like a black wart surface with small reddish areas if the product is not ripe.The gleba, black-brownish, has thin whitish veins. Black truffle has a particular aromatic fragrance , not very pungent and a delicate taste.

Habitat: it is largely found in Central Appenini regions, in Piemonte and Veneto.

It grows in enriched soils, properly reafforested with specific arboreous species.

Truffle



Truffle

White truffle

Picking: from 15th Jenuary till about 30th April.

Features: it has a smooth covering; its colour can change from white ochre to brown orange.The gleba is at first whitish coloured , then, as it ripes, it changes into brown reddish. It has whitish, large , branched veins which become slowly brown. The fragrance is strong , similar to garlic ; the taste is not very pleasant, also after being cooked.

Black wintry truffle

Picking: from 1st Jenuary to 15th March. Organoleptic features: it is black with

some thin warts. The “gleba” is grey with white spots. It has a good , marked taste.



This is a very simple recipe to prepare “crostini”…….with our truffle, of course!

CROSTINI ALLA DANIELA:

INGREDIENTS: for 12 crostini : 12 slices of homemade bread, 50 gr. of black truffle cream, a clove of garlic, extra vergine oil.

How to prepare them: Toast the bread and season with oil. Rub garlic and spread the slices with truffle cream.

And..that’s all. Enjoy your meal !

Daniela Lupi classe 4° TCB



WINE Our hills provide an ideal environment

for vineyards that have flourished here for centuries. The exposure of these mostly sandy soils combines with a proud tradition of grape cultivation and winemaking that include meticulous pruning and care of the soil.

This combination of features resuls in brilliant red wines as Verdicchio, Rosso Piceno, Rosso Conero and delicately perfumed white ones as Bianco dei Colli Maceratesi that are appreciated all over the world, not to mention the precious nectar of the local vineyards that produce Vernaccia of Serrapetrona

Wine



Verdicchio It has a yellow-straw colour. Its taste is delicate, fine, harmonious ,

with a fresh fragrance and a bitter aftertaste.

It is the best wine produced in Marches and it well combines with all Mediterranean dishes.Verdicchio



Rosso Piceno

It is red riby. It has a dry , full-bodied taste , a fruity-

floral flavor of plum, carob and liquorice root.

It is drunk when it is one or two years old .

Ageing in oak barrels and then in bottles intensifies its natural features.

Rosso Piceno well combines with meat , raw or done, and second course.

Rosso Piceno



Vin Brulè This drink, made of red wine is served hot

( “ brulé means in fact” burnt wine”) and it is usually drunk to get warm during wintry evenings.

For its beneficial properties it is a good cure for cold and cought. But not only..! Vin brulè warms up souls,as well. In past years street artists used to have a glass of hot sweet wine while working.

Vin brulé is an ancient drink and its origin is ascribed to the monks who had a good knowledge of herbs and spices and of the art of making wine .

It is not difficult to prepare vin brulè: Here is the recipe : 1 litre of red wine 2 sticks of cinnamon 200 gr. of sugar 8 cloves 1 arange 1 lemon

Vin Brulè



Peel the lemon and the orange. In a pan put the cloves and the cinnamon, then slowly add wine and sugar and finally the orange and lemon peel.

Mix to make the sugar melt a little and then boil it for about two minutes mixing with a wood spoon. Evaporate the alcool and blaze the surface.

Wait some minutes before serving. We suggest to to strain the hot drink. An advice: use jugs or pottery cups that

are resistant to heat.

Vin Brulè



Vin Brulè

Bianco dei colli maceratesi It has a yellow-straw colour and a

characteristic, fruit flavour.The taste is dry and harmonious, both in Spumante and Passito type.

This wine well combines with fish dishes, rice and soups with white sauces.

The DOC “Colli Maceratesi ” has been awarded in 1975.

Bianco dei colli maceratesi



A small land rising out of sea covered of mediterranean vegetation: holm-oaks , brooms, strawberry trees and, of course, vineyards that have in this calcareous soil , cooled by the sea breeze , the ideal habit.

Rosso Conero

Rosso Conero



Vino cotto is an alcoolic drink typical of our rural areas, obtained by boiling grape juice must.

It has a sweet dry taste and a fruit flavor aftertaste.

It is a good dessert wine and it can be tasted with traditional sweets.

Vino cotto

Vino cotto



Si ringraziano per la partecipazione, le Ditte:

Arte Biscotti – Gabella Nuova Sarnano Re Norcino C.da Guarduccio S. Ginesio Montirotti C. da Cardagnano - Sarnano Luigi Bellesi Pian di Pieca S. Ginesio Picenum Pian di Pieca S. Ginesio Apicoltura Serafini – Sarnano Si ringraziano le Signore e i Signori di

Sarnano che hanno permesso la realizzazione del reportage fotografico su ”La pista”.


www.provincia.mc.it

•Texts by 3th OCB class•Photographic reportage realised for the project •“The Twinning : an idea of identity,an atelier of abilities”•School Year 2007/2008


We thank for your attention



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typical products