Good Things From Italy - Le Cose Buone d'Italia

Weekend-long culinary experience showcasing food and beverages flavors, traditions and products from across the entire Region Marche. The Festival features tasting events, seminars and demonstrations.

Tipicità is the ultimate Marche Region showcase, an exhibition of all “Marche Product” contents, including food, wines, touristic supply and Made in Marche creations. An “event container” including: congresses, guided tastings, workshops and several brand new formats of foodtainment. An authentic experience that will drag your senses and soul through landscape, history, art, nature food and wine…

Fermo April the 21st/23rd 2012

The Program: www.tipicita.it

Within the territory of Macerata Province, in those areas closest to the Apennine Mountains, there began the tradition long ago of making particularly pleasant-tasting salami called “ciauscolo”. In times past, it was called “ciabusculum” and so, clearly, its origins date as far back as the Roman Empire. Let’s come back to the present, though, and take a look at how this tradition has been passed down from generation to generation so that we are able to still enjoy this delightful, soft salami today

A tradition in the italian countryside, and I am sure in the countryside of many countries, is the slaughtering of a pig or two. The farmers usually buy a baby pig early in the year and fatten them up until late December/early January when they are killed and then rendered into every imaginable product with nothing wasted. As our host didn't want to watch the actual killin', we arrived after the carcass had been cleaned and sawn in two halves.