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Parco Nazionale dei Monti Sibillini
 

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Situated between the Marches and Umbria, Sibillini Park is a crossroads of very ancient gastronomic traditions: the sheep breeding culture combines with norcineria (of which Umbria is the unquestioned capital) and agriculture, which resists with some characteristic products like Castelluccio lentils. On Sibillini Mountains, excellent cold cuts are produced - coppe, pork loins and capocolli, salami, ham - but the local history is mainly linked to transhumance: the most important cheese is pecorino cheese, but you can also find ricotta cheese (fresh or mature) and, to a lesser extent, goat cheese or mixed cheese. But the list of the gastronomic products is not finished: this uncontaminated territory also offers ancient apple varieties, excellent honey productions, truffles, mushrooms (russula, boletus, amanita, Chantarelles), chestnuts, chick-peas, chicklings, trout (bred in the stream Nera), flours (wheat, corn, etc.), bread baked in the wood-burning oven, biscuits and the two traditional local desserts: Mistrà and Vin cotto.
The selection of the excellent products has been carried out by a qualified Slow Food jury after the tasting and the evaluation of the Park products.

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


Search the Products: Sweets, Cheese, Fruit, Liquors and Distilled beverages, Honey, Vegetables and Legumes, Bread, Autochthonous Breed and Meat, Cold Cuts, Truffles, All Products

Found 14 Products. Results from no. 1 to no. 10
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Product

  
Sweets   Cacioni, Piegoni or Piegati
They can be both sweet and savory. They are similar to a semi-lunar big fritter. The covering consists of a crunchy sheet of pasta dough, yellow and smooth (thanks to the brushed egg yolk), and the filling varies: it can be based on ricotta, eggs, sugar, pecorino, or enriched with cocoa (it is not a recent invention: chocolate cacioni were already produced fifty years ago).... >>
Cheese   Monti Sibillini Pecorino Cheese
The Park represents the ideal habitat to produce cheese based on sheep milk. In particular, Appenninica sheep is bred in the area: it is a strong sheep deriving from Sopravvissana line and producing a very good milk. The cheese-making method is the traditional method used to produce mountain pecorino: kid or lamb rennet is added to fresh milk yield. Moreover, according to a very ancient and almost... >>
Fruit   Pink Apples of Sibillini Mountains
Pink apples are an ancient species that has always been cultivated in Sibillini Mountains. They are very small, irregular, slightly squeezed, and with a very short peduncle. They have a greenish color with shades going from pink to violaceous red. The pulp is acidulous and sweet, the perfume intense and aromatic. Their cultivation has been almost completely abandoned: a few very old trees have sur... >>
Liquors and Distilled beveragesPAT  Mistrà
In the countryside of the Marches, Mistrà is a traditional liquor which is produced with green anise (very common on Sibillini), wild fennel and fruits (apples and oranges).... >>
Honey  
Honey
Honey
Honey, the "food of the Gods", is probably the most natural food, since it is entirely produced by bees starting from the flower nectar. According to the flower producing the nectar, honey acquires different colors, features, tastes, and names. For this reason, in the Park we can find acacia, chestnut, and mixed flower honey. To obtain a top-quality honey, it is essential to have an uncontaminated... >>
Vegetables and Legumes  
Lentils
Lentils
Castelluccio plateau lies at an altitude of 1,400m above sea-level. It is 7 km long and is covered with meadows and flowers. A part of this area, consisting of Pian Grande, Pian Piccolo, and Pian Perduto, is cultivated by a few and usually old farmers specialized in the production of lentils, an ancient legume easily growing also at high altitudes which must not be chemically treated. Castellucc... >>
Vegetables and LegumesPAT  Roveia
It is called Pisum Arvense, and is similar to the pea (the bean is only a bit smaller and dark green). It has been always and exclusively cultivated in Castelluccio di Norcia: it is sown in March and harvested between late July and early August (like lentils). Almost disappeared, this ancient legume is still cultivated in the vegetable gardens of the local families. It is eaten with pasta or is mi... >>
Bread   Cheese Pizza
It is the classical Easter recipe, widespread almost everywhere in the Marches. It has a round shape, recalling the shape of panettone. The height varies according to the recipes. The dough is made of common wheat flour, eggs, local pecorino cheese (someone also adds a bit of Parmigiano cheese to sweeten the taste), salt, pepper, extra-virgin olive oil, and milk.... >>
Bread   Corn Bread
Until the 1930s, in Sibillini there was almost exclusively corn bread. Now it is very difficult to find it. However, a few bakers still produce the yellow, compact, and fragrant bread with an intense fragrance of polenta. Someone recalls that once it was common to make round corn bread and bake it on a cabbage leaf, so that it would not catch to the bottom of the oven.... >>
Autochthonous Breed and Meat   Marchigiana Cow
The history of Marchigiana breed begins at the half of the 19th century: from the cross between Podolica cows and Chianini oxen, a breed with a better attitude to work and meat production was obtained, ideal for the pastures situated in the marginal and difficult areas. With respect to the autochthonous Podolica breed, it has a greater muscle development, a lighter coat, shorter horns, and lighter... >>
 
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