Ancient flavours

The culinary art is a great way to discover, appreciate and enjoy the complex reality of the Piceno.
The old agrarian calendar, marking the changing seasons, manages the pace of work in the fields. The flavours recall ancient concepts related to tradition and originality, synonyms of a great cultural richness.

In Ripatransone we find the "Ciavarro", soup mixed with at least 8 grains, our speciality. It was originally prepared on the first of May and marked the start of summer: a way to finish the winter vegetables, which were replaced by fresh fruits of summer.

In Offida we find the sweet "mushrooms", made with simple  ingredients: flour, water, sugar, egg white and some seeds of anise. The "Chichì", made with a thin base of unleavened bread  and stuffed with tuna, anchovies, capers, pepper.

In the hills there is a winter ritual slaughter of the pig. The "salt" (meats covered with salt) requires expertise and skills for subsequent storage and seasoning of the meat. From here the tasty meats: lonza and lonzino, ciauscolo, liver sausage ... are obtained.

Another typical product is the pecorino cheese which can be both fresh or mature. Lets not forget the extra virgin olive oil, our "gold" and the precious wines of our area from the local wineries. Important wines from local grapes: passerina and pecorino.