2020 feels like one of the worst year ever and many industries are suffering big losses. Perhaps one of the few sectors in which people continue to show interest is the food industry. In this sense, we are pleased to show you the food and wine traditions of Macerata, which might be of your help during the search of your dream house.
Some typical dishes are of course influenced by the “neighbouring” regions, such as the Olives from Ascoli Piceno, the fish dishes from the Adriatic coast or the artisanal cold cuts from Umbria. Last but not least the great winemaking tradition, essentially focused on Verdicchio vineyards from Jesi and Matelica and the Vernaccia of Serrapetrona, a sparkling sweet wine which, together with the “vin cotto” from Loro Piceno, represents a "unicum" on the market of reference.
If we want to focus on the typical dishes of Macerata of its own here are some of our suggestions:
- “Gnocchi con la Papera” (potato gnocchi with duck ragù), the cooked-must-recipe on the Patron Saint’s Festival Day, St. Giuliano on the 31st August.
- the “Vincisgrassi”, a egg pasta similar to “pasta al forno” made with meat sauce, béchamel, cheese and secret ingredients to enhance the sauce;
- the “Ciauscolo”, a soft cured sausage to spread on bread, typical of the peasant tradition, which seems to date back to the tradition of fresh cold cuts of the Lombard age.
As for the wine, in addition to the aforementioned ones, our suggestion is one recently discovered and truly typical of the Macerata area: the Ribona, a DOC wine, with a dry, savor and harmonious flavor.
Stefano Angeletti
vineyard pic by Podere Sabbioni
