The flavors of the Marche – an article by Giambattista Marchetto
In January 2019 a report in The Times titled: “Forget Tuscany – discover the hills and beaches of the Marche, the secret region of Italy” Without taking anything away from the many beauties of Italy, one can argue how the region, heavily hit from the seismic events of 2016, it is laboriously from constantly climbing the slope focusing above all on food and wine and tourism.
Testimonials par excellence are the four star chefs of the region: this year the Michelin Guide has assigned the third star to the restaurant on the port of Senigallia by chef Mauro Uliassi, confirmed the two stars at the Madonnina del Pescatore by Moreno Cedroni also in Senigallia and a star at Andreina by Errico Recanati in Loreto and at Nostrano by Stefano Ciotti in Pesaro. If you go back to the mountains from the beaches, it is above all in the Piceno that today you can rediscover precious flavors, from the Ascoli olives to the Sibillini truffles.
Piceni wines, love for the Bio
According to a survey conducted by Nomisma Wine Monitor for the Consorzio Vini Piceni in 2018, the Piceno is one of the most suitable areas in Italy for organic viticulture. Ascoli is home to 53% of all the Marche’s organic vineyard, which extends over a total of 5,000 hectares. A process linked to the sensitivity of the winemakers, on which the Vinea association – which brings together 600 producers – has invested in terms of training.