Wines, truffles and olive oil from Marche:

 

Wines from the Marche:
After Peter Green, author of "Le Marche an insider's guide" I have to admit that the combination of sightseeing and enjoying “marchigiani” wine in many vineyards and wineries is an excellent choice for an Italian vacation.
In recent years, the local wines survived a real boom, and extremely improved in quality. The wine prices are still, relative to its quality, fairly low.

White wines:
Verdicchio pride of the region made from local grape - Verdicchio dei Castelli di Jesi, Verdicchio di Matelica, Bianchello Metauro and Colli del Bianco Pesaresi from the north, Esino Bianco and Colli Maceratesi from the centre of the region, and finally Falerio, Pecorino and Passerina Offida from the south.


Red wines:
Around the Conero peninsula there are famous wines Rosso Conero produced from a grape of Montepulciano, Rosso Piceno –in  the central and southern region from e Montepulciano and Sangiovese grapes. Pergola Rosso and Sangiovese dei Colli Pesaresi from Pesaro and Urbino, Offida Rosso from the south, Esino Rosso and finally Lacrima  di Moro d'Alba, a very interesting  wine with intense aroma of rose and unique bouquet. The wine-growing area you will find only a few kilometres from our house.

Truffles:
In  Marche six species of truffles can be found, but two are particularly sought after. These are white truffles (Tuber magnatum Pico), reaching a price of well over EUR 4,000 per kg and black (Tuber melanosporum Witt) at a price much lower.
Truffle International Fair held in the autumn, at the turn of October and November in Acqualqnga close to Cagli (the capital of truffles) and Sant'Angelo in Vado close to Urbino (white truffles).
Italian licensed collectors dig about 100 tons of truffles a year with the help of trained dogs.
Nearest truffle reserve is 6 (six!)m away from our house, on the other side of the road.

Olive oil:
Italian olive oil is generally associated with Liguria and Tuscany. Few people know, that in  Marche some of the best olive oils in Italy are produced too.
By Slow Food guide olive” marchigiana” wins many awards in the competition Tre Olive. For example, extra virgin olive oil with Cartoceto, from the province of Pesaro is protected by European DOP (Denominazione di Origine Protetta).
To taste and feel the atmosphere accompanying the process of pressing olive oil it is best to visit a small olive press in early November, the olive harvest time. It is worth seeing that excitement accompanying the appearance of the first drop of "my" oil, and the question will it be good this year? Stress, then trying and joy ... Oh, and buy a large bottle or a can of this filtered or not filtered olive oil, it will remind you the autumn in Italy throughout the year.