Food and delicacies of the Marches in the appointment with the unique Festival in Italy to be held in Fermo from 7 to 9 March. All the best that the region of Rossini , Leopardi and Raffaello offers is presented in 13,000 covered square meters of the very modern Fermo Forum.
Among the 100 events that tell about food, territory and high-end refinements you can discover the famous Verdicchio dei Castelli di Jesi . It is a DOC wine produced in the provinces of Macerata and Ancona . Its history has its roots in very ancient times. It seems that Alaric, king of the Visigoths, headed for Rome with the aim of sacking it, first passed by the parts of the Castles of Jesi to stock up on barrels of this green wine because nothing, according to him, gave his men as much "Sanitade e bellico vigor".
The journey continues through Fano (Fanum Fortunae) to the north through the discovery of the truffle of Acqualagna , such as that of Alba, famous all over the world. Acqualagna is a town in the province of Pesaro and Urbino , known as the capital of the truffle because of the centuries-old tradition of researching this fruit of the land. The most famous is the Precious White Truffle collected in the period from the last Sunday of September to December 31st. In this period the most important appointment dedicated to the White Truffle takes place: the National Truffle Fair which takes place on the last weekend of October.
The EVO oil from Cartoceto is another product presented in this festival, the only extra virgin DOP from the Marche region , a recognition deserved not only for its history but also for its particular blend of fine monovarietal oils such as Raggiola, Leccino and Frantoio. The latter takes its name from the place where the olive milling normally takes place, the Frantoio della Rocca di Vittorio Beltrami which works following an ancient tradition that coexists with new extraction techniques. The tradition is also followed in the production of pit cheese which takes place in pits dug into the ground at a depth of a few meters. The cheeses of August are put in cloth bags and lowered into a pit that will open only after three months, at the end of November: witnessing the boning is a unique SENSORY experience for sight and smell . I recommend you go to Cartoceto on the last Sunday of November to attend the opening of the pits but also to admire the town, one of the beautiful villages located in the lower Metauro valley .
Tipicità Festival also allows you to discover the best organic pasta, the cicerchia and the octophilic maize, the pecorino of the Sibillini and the meats of the Marche breed. In short, a rediscovery of authentic Marche food.
All the typical products of this varied region are born from nature and grow with man in a wide variety of characteristic geological environments, from the Mediterranean scrub overlooking the Adriatic Sea to the sunny hills, from the plains to the characteristic valleys of this region and this is a unmissable opportunity to get to know them.