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The
land of "Ciauscolo"
A
range of woody mountains passes through Italy for hundreds of kilometers.
The Apennines act as the common denominator for many Italian regions, and
though the morphological characteristics differ from one place to another,
the people living in this territory are bound by a great similarity. The
latter is exemplified in the gastronomic tradition which has managed to
remain unsullied thanks to the natural isolation provided by the
mountains.
Le
Marches are well-known for their gastronomic culture that is based on
simplicity and genuineness, and they give a strong contribution to the
richness of such heritage with their “gastronomic jewels”. These range
from the Verdicchio wine of the gentle hills of Matelica to the
tasty Ciauscolo of the Sibillini Mounts. Other examples are the pecorino
(ewe’s milk cheese), creamy ricotta cheeses, the honey, the
truffles, full of scent, and the tender lamb meat.
It
is bearing in mind the need to enhance territories and cultures that every
year in September the event Le terre del Ciauscolo is organized. It
takes place in the charming hamlet of Visso, a small town located in an
enchanted valley crossed by the clean Nera river. This event is
marked by a wonderful selection of local agricultural and food products,
coming from hill and mountain areas, with the participation of over 30
producers.
The
real king among the many delicatessen that may be tasted during this
exhibition – market is the tasty Ciauscolo (also called ciavoscolo
or ciabuscolo), a very ancient type of salami that can be
spread on bread and that has a secret recipe, though enriched by local
variations.
The
Ciauscolo is a typical food of the Easter period, it is produced in
a small part of the territory on the border between the Marches and Umbria
using selected pork meats (bacons, entrecotes and shoulder), seasoned with
salt and pepper and flavoured with fennel, garlic or cooked wine. In order
to obtain this soft type of salami, the mixture is passed many times
through a wire-drawing machine. It is then placed to cure near a fireplace
and then kept in a cool and airy place to finish the short period of
seasoning.
© 2001
Liberation Ventures Ltd.
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