Crescia Fogliata di Laverino
This kind of crescia made in Fiuminata is an alternative to the one made in Pontile. In fact, the dough of the Crescia Fogliata di
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The richness of the local food and wine, combined with the creativity of the local community, have given rise to a variety of recipes to be savored, handed down from generation to generation.
Meat, freshwater fish, vegetarian dishes.
This kind of crescia made in Fiuminata is an alternative to the one made in Pontile. In fact, the dough of the Crescia Fogliata di
Frecantò, fricandò, or fricò di verdure: these are only some of the variants of this traditional dish of the Marche region, which consists of a
Ciambelline (Donuts) are bakery products typically eaten in autumn. They are usually made with crushed aniseed or with grape must. They are typically served for
Discs of puff pastry filled with a mixture of wheat flour, eggs, pecorino cheese, sugar and oil. Thanks to their sweet flavor, but at the
“Cavallucci” are a typical dessert of the Marche region. The vergare (matrons) prepared them especially in winter. The name derives from the shape that resembles
The Serpe di Cingoli is a snake-shaped dessert from the Christmas tradition, which popular imagination has associated with this animal, guilty of having instigated man
It is a typical specialty of the Marche region, widespread especially in the hinterland between the provinces of Ancona and Macerata. Formerly considered the bread
Dish linked to the culinary tradition of the hamlet of Cesolo, is a mixture of flour, yeast, water and salt. The ingredients are processed on
Another popular typical dish is Calcione of Laverino(Lu Cargione di Laverino). The shape vaguely resembles that of the Crescia Fogliata and the main ingredients are
Baked rabbit, stuffed with bacon or pork sausage, rigaglie and wild fennel boiled with garlic. Although it is commonly thought that the porchetta is typically
These are cubes of custard left to firm, breaded and fried. Unmissable on the tables placed at the feast of the Marche families, it is
The origins of this particular type of crescia are very widespread in the hinterland and can be traced back to the Early Middle Ages. According
It is the Christmas dessert par excellence throughout the Marche area. It is an ancient dessert, the preparation of which was even mentioned by Pliny
The “sgrisci” are the leftovers of the pig’s fat after the production of lard. Farmers used to prepare a bread dough with brewer’s yeast, pepper
Pollo in Potacchio (Potacchio-style chicken) is free-range chicken cooked in a sauce made with white wine, tomato sauce, olive oil, onion, garlic and rosemary. The recipe is
Undisputed rulers of the Ancona and Macerata’s culinary tradition, the Vincisgrassi are often degraded to mere “lasagne”, thus mistreating its ancient history and the uniqueness
The network of municipalities of the Unione Montana Potenza Esino Musone
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