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Gastronomic Route PDF Print E-mail

Not just wine: between Verdicchio and other delicious foods

If it’s true that the gastronomic traditions of this area have in common the production of wine, especially Verdicchio, it’s also true that every village has its own patrimony of recipes, dishes and cultivations that make it different from the others. A tour to discover foods as well as wine includes  traditional cakes, spelt, maize, onion and apple. A renovate attention to health and environment leaded to the birth of farms dedicated to biological agriculture, among them one is famous also out of Italy.

For a good route to discover wine and traditions linked with this we start from the heart of the ancient castles of Jesi, Cupramontana. Here are dedicated to Verdicchio also the most important and traditional festivals of the village, such as the famous Festa dell’Uva and Vinimmagine. Moreover it can be admired a museum that shows the importance of the label in communication and trade of wine.
• Verdicchio di Cupramontana
• Museo Internazionale dell’Etichetta ed Enoteca comunale
 Feste di Cupramontana


Another village that claims the role of cradle for Verdicchio production is Staffolo, that borders on Cupramontana; the inhabitants of Staffolo affirm that their wines have very different characteristics from which of Cupramontana. To verify if it’s the truth you can visit the Museum of the Art of Wine that has a wine-cellar inside.
• Verdicchio di Staffolo
• Museo dell’Arte del Vino
• Festa del Vino


Going down the hill of Staffolo and going to the one of San Paolo di Jesi it is possible to admire the densely cultivated hills that are covered with rows of vines. To test the qualities of Verdicchio and the historical local production of sparkling wine it has been created the Shop of Wine; a poetry contest allow to celebrate every year the “miraculous” virtues of this Marche’s elixir.
• Bottega del Vino
• Vino di San Paolo di Jesi
• Verdicchio in Versi


Going to the left bank of Esino river we go up the village of Rosora, where the culinary tradition has been able to extract from wine also a condiment, the Sapa, which a particular festival is dedicated to. Wine can be tasted at the wine-cellar, that is located in an evocative basement dug in the hill.

• La Sapa
• Festa della Sapa
• Enoteca di Palazzo Luminari


In the near village of Mergo there is the tradition to celebrate the arrive of the spring wine at the beginning of November, on the occasion of the festival of San Martino.
• Festa di San Martì all’Angeli


Our tour now leads us to the inner area, to the threshold of Appennines, to Cerreto d’Esi, the territory of which, in spite of the altitude, has a wine bent confirmed by the production of Verdicchio di Matelica and Vernaccia Grossa or Cerretana.
• Vernaccia Cerretana
• Festa dell’Uva


To finish our oenological route we stop in Arcevia, where it is possible to celebrate drinking a toast in two occasions: the first during the Festa dell’Uva in september, the other at the beginning of November on the occasion of the festival for the spring wine.
• Festa dell’Uva
• Festa d’Autunno


Wine is not the only agricultural resource of the territory. In the last years other delicious foods that seemed disappeared from fields and table have been discovered again and they can give a help to economy and tourism of this area.
Our route can start from Castelleone di Suasa, village in which has been given importance to onion, a fruit often forgotten.
• Cipolla di Suasa
• Festa della Cipolla

Climbing up the valley of Cesano as far as the hill of Arcevia, we can stop for a festival in the half of February, called “Una domenica andando a polenta”; Arcevia’s restorers propose recipes with “polenta” flour of maize ottofile, a kind of flour of ancient origin recovered thanks to the passion of some local farmers.
• Mays Ottofile di Roccacontada


The fields between Arcevia and Sassoferrato have spelt growings, thanks to a famous farm that trade in appreciated kinds of pasta.
• Farro Monterosso


If we continue towards Genga we can search a kind of apple of which a few plants remained; now this plants have been grafted again for trade.
• Mela del Papa

Crossed the mountains and gone down the Vallesina, we can conclude our route with a cake, that is salted, which Serra San Quirico arrogates to itself the paternity of: the Calcione. Of course the cheese of this territory makes this cake delicious!
• Calcioni e dolci di Serra San Quirico

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