MARCHES - OLIVE ASCOLANA OR TANNING
KEEP ON SPEAKING OF ITS BRANDS AND EXCELLENCE, we move INLAND TO TALK ABOUT A FRUIT THAT ALL THE WORLD TO ENVY FOR HOW WE DID IT to work it.
EMBLEM OF FOOD AND OTHER SOFT ASCOLANA, KNOWN AS A TANNING, HAVING CONSIDERED AN OLIVE GREEN AMONG THE MOST 'GOOD IN ITALY.
ALSO FAMOUS IN HIS VERSION AND FRIED STUFFED "ALL 'ASCOLANA".
THE ORIGIN OF ITS LAND AND 'Ascoli, HERE THE PLANT THAT GROWS ON SOILS CALCAREOUS ABITAT FIND YOUR SWEET FRUIT AND PRODUCE THE CLASSIC, SOFT AND CRUNCHY SO LOVED THE ANCIENT ROMANS.
Sisto V, GARIBALDI AND ROSSINI.
THE PROBLEM IS THIS FRUIT PRODUCTION IN MAY 'SEEM STRANGE BUT ASCOLANA HAS A COLLECTION IS LIMITED TO THE HIGH COST OF COLLECTION IS GENTLE FOR EXTREME OF FRUIT.
IT SAYS THAT IN YEARS TO REDUCE THE unfortunate ABOUT 500 quintals A FEW HUNDREDS, IF NOTHING IS THINK THE POTENTIAL MARKET.
THIS EXPLAINS WHY BE 'THE PRICE IS SO HIGH AND THE REASON MANY OF SUBSTITUTES OF OIL IN FOOD stuffed.
BUT THANKS TO FALSE DESCRIPTIONS AND REPRODUCTION OIL The "ALL 'ASCOLANA" THIS PRODUCT AND SINGLE' SUCCESS IN THE WAY THAT HAS CAPACITY TO HAVE THE MARK DOP (PROTECTED DESIGNATION OF ORIGIN) FOR THE FIRST OF OLIVE PICENO, THE RECIPE FOR THE SECOND ROOM, HE WANTS THE FRUITS AND FRIED STUFFED.
THIS IS THE FIRST D.O.P. GIVEN NOT ONLY TO THE PRODUCT, BUT TO A PREPARATION, IN THIS CASE ASSOCIATED WITH RESPECT TO THE OLD CULINARY TECHNIQUES Piceno, BEYOND THE DUTY TO RETAIN THE NATURAL MATERIAL.
TELL OF MY FRIENDS THAT IN RECENT YEARS, SOME MANUFACTURERS ARE TRYING stuffed olives PRESSED TO FIND EXTRA VIRGIN OLIVE OIL
WITH GOOD RESULTS.

FOLLOW ME

CIAUSCOLI, SALAMI AND HAM
And CACIOTTE PECORINI