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Arcevia
Our cuisine is based on local genuine products, the result of a gastronomical heritage rich in history and tradition. You can therefore find very good beef and lamb's meat, salami, cotechini, mazzafregati, and a thin and tasty roast suckling pig. Among the first courses, the traditional vincisgrassi are worth a mention. The desserts, which are still prepared according to ancient recipes, are linked to celebration days: among them, calcioni, pizza di formaggio, frittellone, must biscuits, castagnole, and ciambelle. The hilly territory is ideal for the production of very fine wines such as DOC Verdicchio dei Castelli di Jesi and Rosso Piceno. Table wines are produced in the country hamlets of Le Conce, Piticchio, Nidastore, as well as in many farmsteads. Genuine oil is produced near Piticchio. You cannot miss the very good honey (produced in Avacelli, S.Ginesio, and Piticchio), and the tasty cheese. Fruits and vegetables are also produced in the countryside. Among the handicrafts, earthenware are worth a mention (at La Costa).

Genga
The rural cottages offer very good charcuterie and tasty hams you can eat together with the black bread produced with the local wheat. Tagliatelle rolled out with the so-called lasagnolo are a complete dish and are served with asparagus or mushroom sauce, according to the season. The local wine enriches the meals. Further specialties are crescia cooked under the charcoal, snails, polenta with wild boar's sauce, vincisgrassi, and mistrà.

Found 16 results (Sort order: Category > Product)
Between Serra San Quirico and Arcevia there is a very ancient historical rivalry. Here Calcioni are prepared: they are characteristic sweet half-moon shaped ravioli baked in the oven and filled with fresh grated pecorino and lemon aroma. Therefore, Calcione...
Category: Sweets
Fig loin (lonzino or lonza) is a sweet with a very ancient tradition characteristic of the Province of Ancona: the very first recipe dates back to 65 AD and has been handed down to the present thanks to the rural tradition of Vallesina, a small area of...
Category: Sweets
A centuries-old apple tree which was considered to be extinct has been rediscovered in the Municipality of Genga. It is called the "Pope's Apple", since Pope Leo XII (born Annibale Sermattei della Genga) made the first grafting about 200 years ago....
Category: Fruit
Sapa liquor is a traditional product of the Marches characterized by a fluid consistency, resembling a concentrated syrup, and is obtained from the must cooking. The brilliant brown color with golden shades anticipates a slightly sweet scent, with a delicate...
Category: Liquors and Distilled beverages
Beekeeping is an ancient tradition of the Marches which is still today widespread in the region. In the past, honey – a precious product rich in enzymes, vitamins, and mineral salts – was the sugar of the farmers and was used to prepare sweets...
Category: Honey
The quality and typicality of the oil produced in the Marches are the result of different factors: the varieties used, different according to the production area and combining some local varieties with Frantoio and Leccino, the particular soil and climatic...
Category: Oil
Grass pea is not often used in the Italian cooking tradition. It has a particular taste and can survive in places whose environment is not adequate for its cultivation. The seed is tiny, angular, with a gray-brown color, while the skin is not very tough...
Category: Vegetables and Legumes
The eight-row corn (mais ottofile) of Roccacontrada is a local corn variety characteristic of the Marches and coming from the surroundings of Arcevia, used to prepare polenta. Its name derives from the number of corn rows on the cob. When the American...
Category: Rice Pasta and Cereals
Spelt is a tasty product, poor in fat and at the same time rich in fibers, vitamins, and mineral salts. Already used at the time of the Pharahos, of the Etruscans, and of the Romans, today it is rediscovered as an essential natural ingredient of a dynamic...
Category: Rice Pasta and Cereals
Ciauscolo, also called Ciabuscolo or Ciavuscolo, is a characteristic cold cut of the Marches. The fact that it can be spread represents the main feature of the product: as a matter of fact, you can taste it spread on slices of bread. The parts of the...
Category: Cold Cuts
It is a fine salami which, according to the tradition, is prepared with thinly minced thin pork meat and lardoons in small cubes. It is contained in bullock or pork bowels; its size and weight can vary. During the long maturation process, mould develops...
Category: Cold Cuts
Born from a group of prestigious wines including verdicchi and the red wines Conero and Piceno, its production started in 1995. It has obtained the Controlled Designation of Origin (DOC label) which has been added to the traditional ones and has been...
Category: Wine
The production of flavored wines is an ancient tradition of the Marches which, from the Middle Ages and the noble castles through the farmers' skills, has been handed down to present times. The sour cherry wine's main ingredient is sour cherry,...
Category: Wine
If compared to Classico, Verdicchio dei Castelli di Jesi does not present variations in composition, color, and alcoholic content. The difference mainly lies in the geographical production area, since it is cultivated more in the north, as well as in...
Category: Wine
It has obtained the DOC label on July 21st, 1967. It is produced in an area next to the Apennines in Umbria and the Marches, between the Provinces of Ancona and Macerata, and especially in the Municipality of Matelica (MC). The production area is...
Category: Wine
A grape variety no longer cultivated because of the abandonment of the countryside in the latest century, today it has been reassessed by several local agricultural holdings. Vernaccia Cerretana is characterized by a very big bunch, bigger than Sangiovese...
Category: Wine
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