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Formaggio di fossa with walnuts - Photo (c)
blackbirdboy
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Valmarecchia: from “formaggio di fossa” to the mystery of bread
Valmarecchia is a particular gastronomic region of the province. In
particular, the famous “formaggio di fossa” is produced in S. Agata
Feltria and Talamello, where this cheese is called “Ambra”.
“Formaggio
di fossa” is a pecorino cheese aged in the pits which were once used
for food conservation: a sort of magical rite which begins with the
preparation of the pits by burning straw in them to reduce the
accumulated humidity, and which continues with the burying of the
cheeses which ripen there until November.
The result is a cheese
with a persistent olfactory quality and a particular aroma, a strong flavor, which is sharp but with a mellow quality.
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Excellent served
with fruit preserves or with honey, the formaggio di fossa is a dish
of great class which should be accompanied by full bodied red wines
rich in tannin.
S.Agata Feltria boasts a white truffle of great
appeal which is celebrated by a fête in October. Nearby, the center
of Novafeltria is known for one of the greatest local
pork-butcheries which produces prosciuttos, pancetta (Italian bacon)
and other excellent cured pork meats of incomparable flavor.
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But,
this is also known as the “bread valley”. Five kilometers from Novafeltria we find the village of Maiolo, also famous for delicious
goat’s milk cheeses. At the end of June, the village comes alive
with the Bread Festival; once upon a time, there were no less than
seventy wood burning ovens here, several of which are still used by
local families.
This tradition is also strong in Casteldelci where
you can still find an extraordinary bread baked in wood burning
ovens. In addition to the well-known pecorino cheese celebrated with
a Festival in the month of May, the surrounding areas are also known
for raveggiolo, a soft, white fresh cheese made by a few skilled
shepherds.
The town of Madonna di Pugliano is known for its
naturally bred poultry of rare quality. Continuing inland, the
center of Villagrande di Montecopiolo is known for the production of
local meats from the Marche, as well as the typical Montefeltro flat
white pizza baked in the local bread bakeries, one of the
specialties of this area rich in uncontaminated pastures.
This is a
characteristic in common with Pennabilli and Molino di Bascio, where
it is still possible to find excellent bird game meats.
A visit to Pennabilli cannot but include a visit to its bakeries and mills
which still grind flour from local cereals which are the main
ingredient of the local bread as well as of the traditional Easter
loaf.
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photo (c) Paolo Marini
www.fotomarche.com
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Lamb and kid are specialties of the area surrounding S. Leo;
in the outlying countryside there are farms known for the production
of goat’s milk cheese. The shops of the historical castle sell
excellent prosciuttos cured with aromatic herbs to make them more
flavorful, and cheeses ripened in walnut leaves, while the village
restaurants offer a knowing selection of locally produced cured
meats as well as tasty traditional dishes dedicated to Count
Cagliostro, like pasticciata, pot roast of beef in a savory gravy.
Courtesy of
Pesaro Urbino Turismo
(c) 1997-2008 E. Massetti
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