Typical Products and Dishes:
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.
Tartufo nero pregiato (Black Truffle) is present from December to February in Acqualagna, Acquasanta Terme, Roccafluvione, Comunanza, Montefortino, Camerino and Visso.
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.
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.
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