Guanciale amatriciano PGI , origins, characteristics and recipes. Guanciale amatriciano is a specialty of the municipalities of Amatrice and Accumoli in the province of Rieti, and of Campotosto in the province of L'Aquila, used above all for the creation of a sauce to season pasta called amatriciana .

If you are a gourmet in the pantry, don't miss the great Ciauscolo PGI or Ciauscolo, a soft and spreadable cured meat, fruit of the peasant tradition of the Marche region.

Ciauscolo PGI typical of the Marches, produced by expert butchers, with artisan techniques handed down from generation to generation, especially in the Apennine area.

In the past, figs were grown in abundance in the Marche countryside, especially in Vallesina , and they all ripened together just before the harvest. The farmers worked hard to preserve them in a thousand ways and this is how the sweet fig salamotti were born. Tied up with a thread of string or wool, they lasted all winter until spring, accompanying children's snacks and the end of holiday meals. Golden brown in colour, compact and solid, they are excellent cut into slices; today they are also vacuum packed to keep them fresh all year round.

It was prepared at home during the harvest, using ripe grapes and filtering the juice. The reduction takes place through a slow boiling of fifteen hours so that one liter of grape nectar is obtained from four liters of must.

It goes well with fruit cakes, fig lonzino, panna cotta or ice cream, seasoned or blue cheeses.

The "La Favalanciata" Gourmet Cream has broad beans and natural components as its ingredients expertly reformulated from an ancient local recipe. Its strong but at the same time dedicated flavor make it a high quality cream that goes well with first courses, cheese tastings, toppings for gourmet pizzas, toppings for sandwiches and hamburgers, on fried foods and much more. All in a 130 gram jar.

Lenticchia di Castelluccio di Norcia PGI must be placed in earthenware, glass or paper containers, placed in cool, dry environments where it can also be kept for long periods. Once cooked, the lentils should be stored in the refrigerator. Characterized by a particularly fine and tender skin, unlike other legumes they do not need to be softened beforehand. Consumed after cooking, they can be used both in the preparation of first and second courses. Its gastronomic merits are a boiling time of no more than 30 minutes and the ability to maintain cooking, which make this product suitable for first courses such as soups or pasta, but also and above all as a side dish. It is in fact the ideal accompaniment to Umbrian cured meats and the traditional companion of cotechino and zampone.