“Where there is no wine there is no love.”
Slow Wine rather rich for Le Marche in 2019: for the first time in fact Slow Wine assigns three special prizes to the winemakers present in the guide and two are from the Marche
Alessandro Fenino receives the award for sustainable viticulture. The organic and biodynamic farming of Cantina Pievalta in Maiolati Spontini (An) in the Marche region, practiced without exaggerated ideologies, has allowed to obtain wines with a strong personality respecting the varietal identity of the grapes.
Ampelio Bucci, instead, of the company Villa Bucci of Ostra Vetere (An) has made the history of high quality Verdicchio, creating wines that can challenge the passing of time.
The Wineries and Wines awarded
“I feel that Nature is not just a collection of trees and rocks and animals: it’s a spiritual presence into myself” ….walking among Abbeys, Monasteries and Hermitages between Le Marche and Umbria
Le Marche is the heart of white truffle season, which means one thing: it’s time to program a tuber hunting.
Ancient Romans believed that the truffle was created when lightning struck damp earth.
We know that the small tuber grows underground in the wild forests of northern and central Italy.
In Le Marche we maintain the magic of the truffle, referring to the earthy and aromatic ingredient as “a diamond of the kitchen,” or “the gem of poor lands.”
Truffles cannot be planted or tamed, so each variety is only available a few months out of the year. These fragrant fungi taste best fresh, so plan to enjoy white truffles from September to December, winter black truffles from December to early March and summer black from May to August.
The best friend of truffle is a good wine: I prefer Rosso Piceno, a full-bodied red wine from Le Marche; other friends prefer Verdicchio, the most red of Italian white wines.
PANZANELLA by Triglia di Bosco (our friend Chef Roberto Dormicchi)
Griddle the slices of bread on both sides. Wash the tomatoes very well and cut them into cubes …
Add the red onion cut into julienne, the garlic with the core removed and the basil leaves, thorn by hand !!!
Season with vinegar, extra virgin oil, salt and pepper. Then rest for ten minutes in the fridge.
Arrange the hot slices of bread on a serving dish, cover them with seasoned tomatoes … and serve !!!
Source: Percorsi di gusto
Realized by Sirman and Roberto Dormicchi
“Appennino umbro-marchigiano, terre da sogno che ho la fortuna di poter percorrere nella realtà 💚” cit. Claudio Vitaletti
Sì !!!! la fortuna di percorrere queste terre, ma aggiungerei anche la fortuna di viverle.
La nostra è una proposta di TURISMO ATTIVO, per chi ama ricevere adrenalina da un territorio poco antropizzato e ancora per certi versi selvaggio; oppure, di TURISMO SLOW per chi preferisce esperienze più sensoriali, magari gustando un calice di Verdicchio o un salame dop di Fabriano
VILLA IN EXCLUSIVE RENT – MINIMUM STAY 3 NIGHTS
-10% DISCOUNT IN DIRECT BOOKING
EXCLUSIVE LOCATION RENT FROM MONDAY TO THURSDAY – 15%
Colors at Le Perelle villa … waiting for better days