GASTRONOMIC IDENTITY CARD
(from the “Atlas of the local products from Italian Parks”. Created by Slow Food in collaboration with Legambiente and Federparchi. Copyright 2002 Ministry of the Environment and Protection of Territory)
The Park of the Sibillini, spread across the border between the Marche and Umbria regions, is a crossroads of ancient gastronomic traditions: the pastoral culture unites with the tradition of pork butchery from Norcia (of which Umbria is its indisputed capital), and agriculture resists extinction with a few token products, such as the Castelluccio lentil.
Some extraordinary cured meats are produced in the Monti Sibillini – head coppa, pork loin, capocollo, larded cured meats, ham – but the history of this area is first of all one of shepherding: pecorino is the most important cheese, but also ricotta (both fresh and aged) and the less common goat or mixed cheeses. But the list of gastronomic heritage doesn’t end here: this incontaminated area offers ancient varieties of apple, excellent honey production, truffles, mushrooms (russole, boletus, amanita, finferli), chesnuts, chickpeas, grass-peas, trout (from the Nera stream) flours (wheat, corn and roveia), bread baked in wood burning ovens, and lastly, two traditional ways to end the meal: Mistrą and Vin cotto (cooked wine).
The selection of “excellent producers” was made by a special Slow Food commission that tasted and evaluated the products of the Park.
Copyright © 2001-2007 Parco Nazionale dei Monti Sibillini
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Revised -- 17.05.2007