DESCRIPTION

The ciauscolo is "family jewel" of the pork products in the Marche Region. The characteristic that distinguishes this product from other cured meats is to be spreadable. Many people compare him, for this, just a paté, extraordinarily tasty but also with an unexpected freshness because ciauscolo requires an aging much shorter than other cured meats. To fully appreciate the features, this product should be consumed in the first few months of the year. Tradition says that, for breakfast, on Easter morning, you need to slice the first larded salami and taste it with the traditional Easter cheese Pizza. Boundaries of time then, but also geographical boundaries for this product that has the most widespread in the province of Macerata and is present in the southern part of the province of Ancona and in some areas of Fermo’s territory and in the Ascoli’s territory, especially in the district of Sibillini Mountains. Some dialect terms with which they used traditionally to designate this product, such as "ciabusco", "civuscolo" or "cibbusco", would be the corruption of the Latin "cibusculum" or small food. A sausage, then, to be consumed outside the main meals, for a light meal or a snack, ideal for itinerant breeders or transhumant breeders once very numerous in the Marche. To make a good ciauscolo, we must first pay attention to the choice of the meats, which must be of the highest quality and must come from the shoulder, from bacon, ham and loin, with addition of lard and meats come from other minor cuts. Great importance has so the fat that must always be firm and white. It should therefore be given special attention to food of the pig, which must be as traditional as possible and do not contain feed that they can give a nasty flavour to the fat or to alter the colour. The meats are ground several times because the mixture should be very fine. Then it is added, as well as salt and pepper, garlic and white wine. The bagged product, once dried, is subjected to a brief aging, not less than 15 days, in premises with temperature range between 10° and 16°. In some cases it is also executed the smoking in special tanks. The ciauscolo is one of the products for which has been required the Community registration as IGP in order to protect and promote one of the products that best represents the rural tradition of Marche’s territory.

The wines
The Valdaso produces different varieties of wines, each with its own characteristics, but they all go to the world and all are considered excellent. The Falerio is one of the fine local wines, of ancient origins, as shown by its name of Roman origin, which goes back to the ancient city of Faleria Augusta, today Falerone. In the Fermo’s territory growing grapes dates back to the time probably prior to the Roman conquest. The original Denomination of Controlled Origin of Falerio has been amended as a result of the addition to the traditional various grapes of two historic and important vine varieties: Passerina and Pecorino. According to the new specifications DOC composition of Falerio is the result of the union of Tuscan Trebbiano up to a maximum of 80%, 10-30% Passerina, Pecorino 10-30%, most other various grapes of white grape grown in the territory of the Marche Region. The production area defined by the DOC of Falerio covers almost the entire wine-growing area in the provinces of Fermo and Ascoli Piceno, from the hilly sub Apennine to the Adriatic coast, with the exception of the eastern zone occupied by the vineyards of Rosso Piceno, for areas above 700 m above sea level, the valley floors and the soils too wet.
In the province of the Piceno vine cultivation dates back to ancient times, according to some scholars it is before the Roman conquest. The law Giulia in 92 B.C. expropriated agricultural land to the populations of the valley of the river Tenna. The veterans of Caesar’s legions who settled in these lands found in this area vines cultivated with similar technique to Etruscan one.
At the centre of the streets for "Asculum" and "Firmum" was just situated "Faleria Augusta", affluent city, the heart of the production of excellent grapes, which paid a tribute to the Annona of Rome with wine, wheat, oil. About Falerio is very important, according to oenologists, the balance. Someone calls it a cross between Verdicchio and Bianchello, obviously for its organoleptic qualities.

The Passerina in sight is pale straw yellow colour, with golden hues. The aromas are typical of tropical fruit and white flowers, broom. It should be consumed young enough, usually no later than the second year of life. Visual examination is crystalline, with a pale straw yellow colour, full-bodied. On the nose is intense, quite complex, fine, with floral notes of white flowers. Pecorino shows a golden colour, has good aromas and persistent flavours, even gradation shows a strong character, often reaching 14 alcoholic degrees: the Pecorino is to drink white wine, which, last few years, had considerable favour with the public. Its curious name seems to derive from the geographical spread of the vine variety that, in the 19th century, was cultivated in the mid Adriatic regions in other words the regions of historic transhumance of shepherds, or, as many argue, for the particular liking of the flocks toward the bunches of grapes, which shows up grape berries rather small, tasty and crispy.