Arcevia, the pearl of the mountains of Ancona, has been famous for some years not only for its privileged location on unparalleled views, but also for its food and wine offer.
In particular, the excellences based on mais ottofile, an ancient variety of this cereal that has been cultivated and produced here since the mid-twentieth century, deserve a mention. Its flour is historically one of the protagonists of the local poor cuisine, used in particular for the preparation of polente, one of the typical excellences of Arcevia. The flourishing cultivation of this species of corn, in the course of the twentieth century, has been progressively supplanted by hybrids that guaranteed a higher productivity but at the expense of the organoleptic characteristics: from these derives a flour with a delicate aroma, intense aroma and very pleasant taste. The rediscovery, in more recent years, of the original cereal took place thanks to small family crops inspired by the presence in the area of the ancient water mill of the Spoletini family, on the Misa river: here, still today, the flour is ground to stone. The village of Arcevia dedicates to this product an annual festival, between the months of February and March: during the celebration, all local restaurateurs offer dishes of the peasant culture based on polenta. In addition to this specialty, octopus corn flour also features many other preparations such as pancakes or typical desserts such as bustrenga, as well as the famous biscuits.
And if you would like to discover a recipe directly from the Marche Apennines, click here to learn more about making the Marche's crescia di polenta.
Sostieni la nostra comunità partecipando al sondaggio su Facebook per stabilire la sede del JAZZ'INN 2025.
