Wine Routes, tastes and  Traditions

The typical local cuisine takes its origins from faraway times, certainly hard times when food was humble but wise and genuine with decided flavours. The seafood cuisine, starting from the historical “Brodetto” (fish soup), finds its oldest expression aboard old Latin sailing boats, masterfully invented and put together by old sea dogs. Any holiday, at the seaside, in the hills, in the mountains or in any of the picturesque villages, can be a wonderful meeting with nature and its seasonal delights: fragrant boletus mushrooms of the wood, black and white truffle, chestnuts and new wine, wild boar, lambs, cheeses, local salami and hams, sheep’s milk cheese, “ciauscolo (a variety of Italian salami)”, garlic bread with “good oil” and more: delicious starters with fish and olives in the style of San Benedetto del Tronto, “maccheroncini di Campofilone” (spaghetti thin and golden as hair of a cherub), mixed fry and Ascoli olives, barbecued meat... and to digest a good “Mistrà”, the typical, distinctive aniseed-based liqueur, while the hearts are sweetened by the traditional “vino cotto” (mulled wine) with typical desserts like “Peschette di Acquaviva”, shaped as peaches, and “Funghetti di Offida” shaped as mushrooms with an anise fragrance.

To enjoy the beauties of the Piceno area and familiarise with its wines and the excellent extra virgin olive oil, as well as to taste the local products and good food, there is nothing better than to follow the Rosso Piceno Superiore wine roads. These routes touch the towns that form the production area of the best Piceno D.O.C. wines, in a uniquely harmonic and charming landscape. It was Andrea Bacci from Sant’Elpidio a Mare, the personal physician to Pope Sixtus V (1585), who carefully described the wines and grape varieties of his land and classified them by goodness. One of these, an ancient variety that originated in the Piceno mountain areas, has been recently rediscovered and fortunately saved from extinction. It has then obtained D.O.C. status with the name of “Offida Pecorino”, a superb pale yellow white wine with greenish reflections. It has an intense, persistent and fine bouquet with notes of fresh fruit and citrus flowers. It accompanies fish roasts and soft cheeses. It is produced in limited quantity and is hard to find beyond its production area. Another native white grape is the “Passerina” seedless grape. A typical variety of this area, which has also recently obtained D.O.C. status under the name of “Offida Passerina”. Harvested in mid October, it is pale yellow in colour and has a fruity green apple bouquet which with ageing evolves to acacia and broom; pleasant and persistent. Ideal with fish-based dishes and light first courses. Lastly we do not want to forget the popular “Falerio dei Colli Ascolani”, a D.O.C. white wine obtained from a blend of Passerina-Verdicchio-Trebbiano-Pecorino. As excellent and tasty as the Middle-Adriatic fish it goes so well with, it accompanies with personality and discretion all seafood dishes. Now it is time to get to know the “master of the house”: “Rosso Piceno Superiore”. A robust and cheering red wine, produced since ancient times with Montepulciano and Sangiovese grapes harvested from the typical hillside vineyards of the Piceno area delineated in a restricted area. The production technique involves a particular selection of the grapes, long contact with the skins, delestage, soft pressing and at least 2 years of refinement in oak casks. Ruby red in colour with garnet red reflections, it is smooth to the taste, fruity with notes of prune and sour cherry.

Ideal for mixed roasts and grilled meats. We wish to invite our guests to explore the less well-known and more curious places and aspects of our area.

There are many variations and diversions to allow everyone to plan a tailor-made programme.

 Enjoy travelling in the Piceno area

Luciano Pompili