Parco naturale regionale Gola della Rossa e di Frasassi

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.

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