Parco Nazionale dei Monti Sibillini

Typical Products

A Park to... Taste

Enhancing the agricultural products of Parco Nazionale di Monti Sibillini and having a closer look to the history and traditions of farmers who tirelessly devote themselves to their work. As a matter of fact, thanks to them the mountains represent still today the ideal place in which agriculture becomes culture of the tradition, ancient knowledge in handing down usages, habits, and methods.
The agricultural companies described have been chosen among those activating a route of environmental sustainability, traditional methods, and quality. Besides direct sales, they also:

• deal with products obtained with biological method, according to reg. 2092/91;
• own a denomination according to the rules CEE 2081/92 and 2082/92 (PDO, PGI or TSG);
• offer traditional products according to the list published by Ministero delle Politiche Agricole, according to art.3, comma 3 of D.M. 350 of 8.9.1999.

Gastronomic Identity Card

From Atlante dei Prodotti Tipici dei Parchi (Italian text) edited by Slow Food and supported by Legambiente and Federparchi.

Bread

Corn bread

Until the 30s, corn bread was very common in Parco dei Monti Sibillini. Now it is very difficult to find it even if some bakers of the area still produce yellow breads smelling of polenta. In the past it was very common to make round corn bread and to bake them on a cabbage leaf. In this way they did not stick on the bottom of the baking-pan.

Salami

"Ciavuscolo"

This particular "salami to spread" (also called "ciauscolo" and "ciabuscolo") is the most typical charcuterie of the Marches region. According to the traditional recipe, it should be processed with meat coming from the bacon, the entrecote, and the shoulder ham and to these should be added a considerable percentage of bacon fat (about the 50% of the product, even if sometimes it is less).

"Fegatino"

It is a kind of poor paté de foie: it can be made in several ways and with different ingredients, but in general these are pork liver, meat, few fat. It is flavoured with salt, pepper, orange rind, garlic and nutmeg. It dries in natural bowel. It has a particular savory but at the same time sweet flavour. It can be spread on toast after a short seasoning.

Autochthonous Breeds

"Pecora Sopravissana"

It was born in 13th century from the crossbreed between Spanish rams (Merinos breed) and pecore Vissane. From Lazio the Sopravvissana became common in Umbria, the Marches, Tuscany, and Abruzzi. The Pecora Sopravissana has a medium size (60,70 kg male goats and 40, 50 kg does). Its fleece is white and its head reminds of the one of a ram.

Cheese

"Pecorino dei Monti Sibillini"

The Park represents the ideal habitat to produce goat cheese. Here the pecora appenninica (Apennine goat) is bred. The technique to make this cheese is the same one used to produce mountain pecorino. Goatling' or lamb's rennet should be added to the milk (it has to be just milked). To an old technique milk had to be flavoured with some herbs before the curdling. After this process the cheese must be cooked and pressed. Now the maturing of the cheese begins. At the beginning of this new process the cheese should be often washed with lukewarm whey. Afterwards it should be put in fresh cellars. The cheese can stay here even two years.

Legumes

Castelluccio lentils

The upland of Castelluccio lies at an altitude of 1,400 m above sea-level. It is 7 km long and is covered with meadows and flowers. A part of this area is cultivated with lentils by few old countrymen. Lentils can grow at this altitude without any difficulty. Castelluccio lentils are small and tender. It is not necessary to keep them in water before cooking them. They are used in many local recipes and are well-appreciated.

Truffles

Valuable black truffles

It is commonly called "Tartufo Nero di Norcia e Spoleto". Tuber melanosporum Vittadini can be recognized from the other varieties (such as Tuber brumale Vittadini and Tuber aestivum Vittadini) thanks to its dark and rough rind and to its black pulp with white veins. Its dimensions can vary. Truffles have a delicate flavour. They can be gathered near oaks, hornbeams, hazels, holm-oaks between 1st December and 15th March.

Fruits

Mele Rosa dei Monti Sibillini

Mele Rosa were cultivated in this area since ancient times. They are small, irregular, green with shades of pink and red. Their pulp is acidulous and sugary, their smell is intense and aromatic. Its cultivation is now rare and the quantities produced are very few. Once they were gathered in the first ten days of October. They can be eaten till April because their pulp becomes softer.

Sweets

"Cacioni", "Piegoni" or "Piegati"

They can be both sweet and savory. They are similar to a semi-lunar big fritter.

Liqueurs and Distillates

"Mistrà"

In the countryside of the Marches, Mistrà is a traditional liqueur which is produced with green anise (very common on the Sibillini), wild fennel and fruits (apples and oranges).

Honey

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