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.

Found 15 Products. Results from no. 1 to no. 15
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   Cacioni, Piegoni or Piegati
They can be both sweet and savory. They are similar to a semi-lunar big fritter. The covering consis... >>
  Monti Sibillini Pecorino CheeseMonti Sibillini Pecorino Cheese
The Park habitat is ideal for the production of cheese based on sheep milk. In particular, Appennini... >>
   Pink Apples of Sibillini Mountains
Pink apples are an ancient species that has always been cultivated in Sibillini Mountains. They are ... >>
In the countryside of the Marches, Mistrà is a traditional liquor which is produced with gre... >>
Liquors and Distilled beverages
Honey, the "food of the Gods", is probably the most natural food, since it is entirely produced by b... >>
Castelluccio plateau lies at an altitude of 1,400m above sea-level. It is 7 km long and is covered ... >>
Vegetables and Legumes
It is called Pisum Arvense, and is similar to the pea (the bean is only a bit smaller and dark green... >>
Vegetables and Legumes
   Cheese Pizza
It is the classical Easter recipe, widespread almost everywhere in the Marches. It has a round shape... >>
   Corn Bread
Until the 1930s, in Sibillini there was almost exclusively corn bread. Now it is very difficult to f... >>
  Marchigiana CowMarchigiana Cow
The history of Marchigiana cow breed begins in the mid-19th century: from the cross between Podolica... >>
Autochthonous Breed and Meat
   Sopravissana Sheep
Born in the 13th century from the cross between Spanish Merinos rams and Vissane sheep, Sopravvissan... >>
Autochthonous Breed and Meat
This particular "salami to spread" (also called ciauscolo and ciabuscolo) is the most characteristic... >>
Cold Cuts
A close relative of ciavuscolo, it is a sort of paté de foie of the poor: the recipes are man... >>
Cold Cuts
Black TruffleBlack Truffle
It is commonly called "Tartufo Nero di Norcia e Spoleto" (Norcia and Spoleto Black Truffle). Tuber m... >>
   White Sibillini truffle
The most famous truffle which has also a great commercial value. The white truffle has a globular an... >>
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