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.