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The territory in which the country house Villa Casabianca 1573 is set is very rich in gastronomic treasures and ancient rural traditions, whose tastings and recipes are strongly tied to the local products, left intact and passed down from generation to generation.

Just to mention a few examples, one can think of the famous “vincisgrassi”, made from a sort of home-made dough, cut into wide strips and filled with ragu, chicken entrails, parmisan cheese and béchamel sauce.
The “porchetta”, suckling pig stuffed with wild fennel and cooked in the oven. The “coratella”, lamb entrails in strings, typical of the Easter period. The “crescia fogliata”, a sweet made with honey, sultanas and figs. The “scroccafusi”, sweets made with eggs, floor, sugar and milk and dressed with honey and alchermes liqueur.
It is impossible to give a complete list that could afford the right importance to all the tastings, flavours and smells of this territory that show fully the strong link between man and earth.
The list goes on…The “ciauscolo”, a soft pork salami derived from shoulder pulp, ham, ‘lonza’ (dry cured pork from the loin), bacon (sometimes pigskin as well) and three times minced. The "salame di Fabriano", a minced mix of the finest pork meat extracted from the shoulder and thigh and larded together. The " pecorino" cheese, curdled sheep milk dressed with aromatic herbs, sublime when taken with honey.
The territory’s peculiar morphology and the temperate climate make the Marche a region of wide and valuable wine production. The hilly neighbourhoods of the Villa Casabianca 1573 are home to the production of two illustrious sons of the Marche’s wine growing industry: the “Verdicchio di Matelica DOC” and the “Vernaccia di Serrapetrona DOC”. Also produced in the proximity are other fine wines, the “Verdicchio dei Castelli di Jesi DOC”, the “Lacrima di Morro d’Alba DOC”, the “Esino DOC” and the “Rosso Conero DOCG”.

 

 


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:: Dizionarietto delle Tradizioni e del Mangiare