Gastronomy embodies the natural features of the territory, the importance of the rural tradition, and the imagination of man, ingredients that, still today, make the Park tastes among the most appreciated and prized.
The cuisine of Sibillini originates from the custom and rites of transhumance, from the use of the products obtained from a hard mountain agriculture, from the ability of the farmers to gather and use the herbs and fruits of the wood and the undergrowth, from the ability to transform the food resources, but also from the purity of the water and air of these mountains and the magic that has always been characterizing this land.
- Publisher: Parco Nazionale dei Monti Sibillini
- Pages: 16
- Size: 12x21cm
- Year: 2007
- Price: free
Notes: Idea and General Coordination by Alfredo Fermanelli, Maria Laura Talamè
Graphics by Gianfranco Maiorano
Texts, layout, and printing by Aniballi Grafiche srl
You can require it for free if you purchase Calendario 2010 del Parco Nazionale dei Monti Sibillini