DESCRIPTION

Always, the Marche is a region mainly cereal producition, whose territory is particularly suited to the production of a high quality wheat. Wheat, along with the vine and the olive tree (wine and oil are the other two products reported by Botero), is the cultivation that best represents the tradition and rural culture of the Marche.

In the cereal sector for the production of durum wheat and barley, the Marche are even among the top three regions of Italy. For centuries flour were used for the production of bread and pasta all homemade. Each family provided for its own to making bread that was made generally once a week or every fortnight.

The other fruit of wheat is the pasta. The category of alimentary pasta has three products on the regional list: these are the Maccheroncini of Campofilone, Tacconi and Quadrelli. On the menus of Marche restaurants there are also, excellent homemade noodles or tasty tortellini and ravioli "homemade". Another typical product is the crescia fogliata, which leads us to discover a village in the province of Macerata, Fiuminata, in the upper valley of Potenza. The preparation begins with the phyllo dough, which is obtained by mixing flour, sugar and extra virgin olive oil with the addition of boiling water. The dough is then hung out to dry, and in the centre of it you put the filling that consists of ricotta, raisin, walnuts or hazelnuts, sugar, cocoa, vanilla, cinnamon, grated lemon peel, anise liqueur or rum and alchermes. Then the dough is rolled to obtain the characteristic semicircular shape.