Passions & Places

Prodotti Tipici

The creative gastronomy of farmers

Local products of Le Marche can’t be just defined as “regional products”. They must be included in a wider definition. 

In fact they should be considered as part of the tradition of Central Marche (from the Adriatic Coast to the Tirrenian Sea). 

Emilia Romagna. Toscana, Marche, Lazio, Umbria have in fact all shared for 500-600 years the same socio-economic background characterized by tenancies and by the religious influence of the Papal State.

The Catholic Church influenced also the alimentary habits. It banned the partaking of pork on some days, imposed days of abstinence and fasting. 

These alimentary limitations covered almost half year. Nowadays some of these limitations still exist. Abstinence from meat on eves is in fact a rooted habit. 

Religious influence has anyway also had benefits in the tradition. Thanks to monasteries in fact the culture of vine yards and olive groves have survived throughout the centuries in central Italy. 

The wont of drinking wine mixed with water takes its origins in the habits of the monks. Almost all the ingredients of the local cuisine were anciently produced in the numberless farm houses now turned into country-houses to try keep the tradition and peculiarity of the area untouched.

Nowadays Italian food has been standardized. Local dishes have in fact melted into a national gastronomy. 

The central area has been more conservative than the others and has managed to keep a lot of traditions alive especially on special occasions. 

Such phenomenon has interested sweets and pastries most; in particular the ones related to religious feasts. “Fave da morto” for example, made on the first days of November (days devoted to the remembrance of the dead loved ones).

 “Pecorelle” on 6th of January, “Castagnole” and “Frittata alla mentuccia” usually made on Easter are other remarkable examples. 

Truffles and mushrooms are much used in the making of local dishes as well as the trout, that flourish in the waters of the Esino river.  

Particular and traditional pastry of the village of Serra San Quirico is the famous Calcione. t is made of flour, eggs, pecorino cheese and lemon. It may seem an audacious receipt, but it is really special.

Photography: Alessio Brocanelli

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