Land of taste<\/h2><\/span><\/div><\/div><\/div>Ripatransone, where the great winemaking tradition and authentic local cuisine come together to create an extraordinary combination. On the Belvedere del Piceno fly the banners of\u00a0Wine Cities<\/strong> and the\u2019Oil <\/strong>thanks to the quality of its agricultural production, which is able to successfully combine ancient customs and modern technology.<\/p>\nThe authenticity of the produce of the countryside gives rise to tasty, simple dishes with great depth. Prominent among them is the CIAVARRO<\/strong>, an extraordinary legume soup that used to be prepared on 1 May from leftover sideboard products (more on this here ->). In addition, the STOCKFISH IN SAUCE<\/strong>, a traditional peasant dish linked to the celebration of the feast of Saint Anthony Abbot (17 January). Among the desserts, the RICOTTA TART<\/strong> and the FRESTINGO<\/strong>, a typical Christmas cake with a laborious production.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/span>A land ofWine<\/h2><\/span><\/div><\/div><\/div>The city of Ripatransone is a land of extraordinary winemaking tradition. Its surface area planted with vines is the largest in the Marche region<\/strong>. They are well nineteen<\/strong> wineries in the city with production ranging from richly intense whites to full-bodied, structured reds. The city celebrates its wine production with ViteNeiVicoli<\/strong>, the event where knowledge and flavours tell the story of the region (we talk about it here ->).<\/p>\n<\/div>
Ripatransone, where the great winemaking tradition and authentic local cuisine come together to create an extraordinary combination. On the Belvedere del Piceno fly the banners of\u00a0Wine Cities<\/strong> and the\u2019Oil <\/strong>thanks to the quality of its agricultural production, which is able to successfully combine ancient customs and modern technology.<\/p>\n The authenticity of the produce of the countryside gives rise to tasty, simple dishes with great depth. Prominent among them is the CIAVARRO<\/strong>, an extraordinary legume soup that used to be prepared on 1 May from leftover sideboard products (more on this here ->). In addition, the STOCKFISH IN SAUCE<\/strong>, a traditional peasant dish linked to the celebration of the feast of Saint Anthony Abbot (17 January). Among the desserts, the RICOTTA TART<\/strong> and the FRESTINGO<\/strong>, a typical Christmas cake with a laborious production.<\/p>\n<\/div><\/div><\/div><\/div><\/div> The city of Ripatransone is a land of extraordinary winemaking tradition. Its surface area planted with vines is the largest in the Marche region<\/strong>. They are well nineteen<\/strong> wineries in the city with production ranging from richly intense whites to full-bodied, structured reds. The city celebrates its wine production with ViteNeiVicoli<\/strong>, the event where knowledge and flavours tell the story of the region (we talk about it here ->).<\/p>\n<\/div>A land ofWine<\/h2><\/span>