| | | | | | | | I crossed separated enogastronomici for Region | | | | | | | | | | | | BRANDS | |  | | That of the Brands is a confederation of kitchens. Sets to the center of the peninsula, it is identified with the ancient territory Piceno (IX. IV sec. to.C.), introducing today still a plurality of dialects, customs and folklore. The gastronomic uses of the Pesarese and the Montefeltro are tightly allied with those of bordering Romagna (soups), so also the dishes of the last southern edge are largely influenced by those of the Abruzzo. Two are the aspects of the local kitchen corresponding to the geographical characteristics of the region: that of the hinterland and that maritime.
The country aspect of the kitchen marchigiana is dominated by the hypocrite by the mushrooms and by the use of the olives. The first one, sublime seasoning of the taglierinis of invoice housewife, coming from the places of the Pesarese, of the Ascolano and of the Maceratese, today it guarantees an important integrative resource to the rural economy thanks to the market of Acqualagna, where a bystander of the whole Italian annual production assembles him. | |  | The gastronomy of the Brands, that possesses a real taste in the field of the stuffed foods, has one of the most representative dishes in the olives to the ascolana, probably already appreciated by Romans and Carthaginian (even if otherwise prepared). The strong dishes of the hinterland are to base of meat of pig, among which detaches the tasty roast pig and the cotechino of the fortitude of St. Leo, that Cagliostro is said he/she also ate when it ended you confined. On the coast of the Brands instead a great deal of fish products you/he/she can be tasted. | | Flat symbol is the "brodetto of fish", otherwise interpreted in every I bring, from the red (tomato) of the Pesarese to the yellow (saffron) of the Ascolano. In use among the river Basin (border Romagna) and the Tronto (before the Abruzzi) there is a the "potacchio", consequential from French "potage", that doesn't designate a soup in this area on the contrary a narrow gravy married to stoccafisso, chicken or rabbit. The kitchen Anconetana and that Maceratese express the unifying dish the region: the vincisgrassis (big lasagnas, seasoned with mushrooms, hypocrites and fegatini, covered with bechamel and crushes in oven). | | | | | | | Most famous wine is the Verdicchio, from the characteristic bottle to form of amphora, it is a white wine that is combined very well with the dishes of fish of the local kitchen. Varieties exist different of it, among which two D.O.Cs.: Verdicchio of the Castles of Jesi and Verdicchio of Matelica.
To also signal the whites of the Necks Soaked him and of the Metauro. Among the red we quote that of the Conero and that of Ascoli Piceno. | | | | | | | | | | | | | | | | Give I/you/he/she recommend us on the gastronomy, on the wine, on the way to manage our site and ask us information of whatever kind. We would be pleased to organize your trips enogasronomici or to help to find you the particular bottles that you for a long time look for.
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