NEMO TYPICAL PRODUCTS

Top selection of typical cakes of the Marche region tradition

DRY FIG LOAF

The origin of the dry-fig loaf is lost in the mists of time. Once upon a time, people used to pick all the figs that trees would generously offer and make sure that none of them were wasted. The conservation method was simple: ripe figs were dried in the household’s wood oven – after the bread was baked – and later chopped up with a kitchen knife, today replaced with a modern meat mincer. The resulting paste would be added with some walnuts, almonds and some turnip flower seeds while richer people would add some drops of “mistrà” home-made distilled liquor. The fragrant dough would then be divided into small portions to be shaped like a salame and wrapped up in fresh fig leaves knotted with wool threads and become ready for a simple, but nutritious snack for our grand-parents. The improved socio-economic conditions of our “marchigiani” people had almost abandoned this old “genuine and laborious snack”.

According to our company mission of “re-discovering” old and forgotten recipes of our traditions, we have resumed and worked on this forgotten recipe. We pick our figs, we dry and mince them before adding some walnuts, almonds, hazelnuts and anise seeds and drops of mistral liquor to the resulting paste of dried figs. The fragrant dough is then portioned and salame-shaped before being wrapped in the aromatic fig leaves. We knot the leaves with colourful wool thread, faithful to our “marchigiana” tradition.

We are proud to have restored this traditional recipe and are pleased to unveil this delightful delicatessen beyond Marche region borders. In the hope to meet the finest modern connoisseur’s taste, we have revised the traditional recipe by adding some drops of bitter chocolate to the dough with the aim of not only reducing the sweetness of figs - which not everyone enjoys -, but also to meet young people’s taste.

In compliance with the latest food hygiene and safety regulations and according to the fig-loaf tradition, we have placed a patented micro-perforated liner between the dough and the fig leaf for two reasons: it allows the natural perspiration of the product while aging and prevents any contact between the fig leaf and the edible dough. Therefore, there isn’t any risk of contamination with potential yeasts and molds, as stated by the results of the enclosed chemical test. Our nutritious and tasteful fig-loaf is today living a second youth because of its happy pairing with the exciting flavours of the great Italian cheese selection, especially with the “formaggio di fossa” (pit cheese), “pecorino” (goat milk cheese), “ parmigiano”, “il castelmagno” among others. Our greatest ambition is that our customers appreciate our work of research, production and innovation of our Marche cooking and pastry tradition and, in general, of the Italian culture of culinary arts.

lonzetta di fico
lonzetta-tradizionale-web

LONZETTA DI FICO EVOLUZIONE

Tutto cambia, anche la lonzetta di fico si rinnova, si impreziosisce di gocce di cioccolato fondente al suo interni e cura la linea con una convincente calza a rete colorata.
Formato: foglia vera, similfoglia, atmosfera protettiva, scatola

Net weight: 200 gr

lonzetta di fico evoluzione
lonzetta di fico cioccolato

LONZETTA DI FICO RICOPERTA DI CIOCCOLATO

Gustosa e nutriente, la lonza di fico rivestita di finissimo cioccolato fondente lega armoniosamente i sapori genuini, poveri di una volta, alla ricca e moderna fragranza del cioccolato.
Formato: ricoperto con carta colorata

Grammatura: 100 gr

TARTUFICO

Nulla da dire, parla il gusto che solo l’intenditore e amante del tartufo ne apprezza il delicato abbinamento.
Formato: ricoperto con carta oro

Net weight: 200 gr

 

tartufico
SALAMINO DI CIOCCOLATO

SALAMINO DI CIOCCOLATO

Accattivante nella forma, stupisce ed attrae l’intenso gusto del suo cioccolato, delle nocciole, del rhum e del biscotto sapientemente dosati e ben amalgamati. Formato: rete bianca

Net weight: 200 gr

WINE AND VISCIOLA: the wild cherry wine of Marche.

Vino di Visciola (wild cherry wine) is a delightfully fragrant alcoholic beverage of Marche. It is made from a blend of native cherries (prunus cerasus, a variety of acid cherries similar to black cherries, but sweeter and darker in colour), red wine and sugar.

Through the Middle ages until today, it is a farmers’ custom to pick visciola cherries when ripe and keep them in a glass jar with sugar under the sun until dried.

During grape picking season, farmers add the wine must to the syrup obtained from the visciola cherries and the sugar and let the mixture ferment. Farmers wisely and patiently wait for the complete fermentation until a fragrant, smooth wine is ready to be served as a sweet dessert wine.

We, la Dolciaria Marche, select the best locally produced visciola cherries and faithfully follow our traditional recipes to proudly offer our customers “Vino & Visciole”: a rich wine with a dominant and pleasant red fruit and flower flavours and a balanced taste. This is a perfect example of a meditation wine, the Italian definition of a wine that needs to be drunk with an attitude of understanding its complexity. Drinkers of the meditation wine are kindly asked to ”Stop and slow down – this wine should be approached calmly, reflectively to understand its complexity and composition”. Enjoy it! Salute!

vino di visciola
sapa marche

SAPA

Sapa is a syrupy sweetening agent made in the Marche region of Italy by simmering down grape juice to reduce its volume. In Italy today, it is called "Mosto Cotto" (cooked must.) Mosto cotto must not be confused with vino cotto which is the must of any of the local varieties of grapes, heated in a copper vessel until reduced to a half or third of its original volume, and then fermented. Instead, Sapa or mosto cotto is made by the slow cooking and reduction over many hours of non-fermented grape must. It is heated in a copper vessel until it is reduced to about one-fifth of its original volume and the sugars present have caramelized. It can be made from a number of varieties of local red wine grapes and before the grapes are picked they are allowed to wither naturally on the vine for about thirty days. In Roman times it was known as sapa.

Sapa was one of the main ingredients of farmer’s diet in old times and its production was - and still is - made during the grape pricking season. The sapa was typically used in the baking of cakes because it was easily home-made and therefore, cheaper than honey or granulated sugar. Sapa is still being used in today’s cooking and it is typically served with a selection of seasoned and tasty cheese as well as with fresh salad, fresh cream or creamy flavours to enhance the ice-cream taste. In summer sapa can be added to fresh water for refreshing drinks. An old saying suggests “add sapa to a full glass of fresh snow and kids will be happy to drink a nice and tasteful slush!”. Today’s Sapa syrup is a fundamental ingredient to bake one of the most peculiar winter cakes: cavallucci, a croissant filled in with sapa and dried fruit that can be stored for a longtime. Also, sapa can be served as a sauce for seasoning polenta food or for topping of a slice of fig loaf. It is not to forget that sapa is also one of the king ingredients of the fig loaf dough.

At the Dolciaria Marche we have faithfully followed the cooking steps of our grandparents: we have hand-picked the precious grapes of our local vineyards, pressed them and cooked them slowly in a heated copper vessel over many hours until it is reduced to an unmistakable dark, thick and sweet syrup.

In compliance with hygiene and health regulations, we sell sapa in a typical amphora-shaped 500-ml bottle, a perfect product for those who want to discover or rediscover the flavours, aromas and colours of the ancient tradition of the Marche culinary arts.

STRAFICHI

Fichi cotti in una soluzione di acqua e zucchero e affogati in una salsa bruna al rum. Nuovissima ricetta di un prodotto di una genuinità tradizionale: il fico. Interi, mezzi o in tranci sono ottimi per guarnire crostatine, ma anche da gustare soli come dessert, meglio se accompagnati da gelato al fior di latte o panna cotta. Per i buongustai eccezionali per accompagnare formaggi stagionati od erborinati.

Formato:

interi vasetto 400 gr

tranci vasetto 250 gr

tranci vasetto 400 gr

mezzi vasetto 250 gr

mezzi vasetto 400 gr

strafichi

E POI..

Rugiada di Visciola

Il distillato estratto dal fermentato di visciola, dal sapore secco e fortemente aromatico esprime un bouquet di odori fruttati d’autunno

Grappa Rugiada di Visciola

CiocoVisciola

Il nuovo gusto di cioccolata e vino di visciola per i tuoi dolci e degustazione

cioco visciola

CASSATA DELLE MARCHE

L’alta pasticceria delle Marche è particolarmente espressa nella realizzazione della cassata. Dolce tradizionale a base di ingredienti semplici, genuini ma di elevata qualità. La Cassata priva di conservanti e coloranti è costituita da delicati, fragranti strati di pasta sfoglia, farciti con pasta di nocciola, cacao e completamente ricoperti di finissimo cioccolato nella sua versione invernale; in estate ricoperti e contornari di dolce meringa e granella.

Formato: scatola 350 gr incarto 350 gr

cassata delle marche
ficassata

FICASSATA

Le nonne di una volta preparavano per i loro nipoti delle gustose merende, farcivano due fette di pane casereccio con due fette di lonzino di fico. Oggi riproponiamo questa gustosa e nutriente merenda di “qualche anno fa”, sostituendo il pane “di una volta” con dei fragranti strati di pasta sfoglia, alternando una gustosa farcitura di lonzetta di fico e arricchendo con una colata di cioccolato fondente questa tortina. Ciò per condividere con altri sapori rustici di allora le novità di adesso.

Formato:

scatola 350 gr

incarto 350 gr

TORTA ALLA MORETTA DI FANO

Dolce di morbido pan di spagna farcito con la tipica Moretta che tanto aiutava i pescatori fanesi nel duro e faticoso lavoro del mare. Da oggi la Moretta non solo si beve, ma si può anche mangiare.

Formato: scatola 300 gr

torta moretta
Paccatorta

PACCATORTA

Il Paccatorta è una specialità di nostra invenzione dalla consistenza del torrone friabile con l’aggiunta del paccasassi, una pianta aromatica che cresce solo sugli scogli del litorale del Monte Conero. Grammatura: 300 gr.

PAN NOCIATO

It is a characteristic cake of Marche, with a generous filling of walnuts, sultana grapes and orange.
Package: case or straw-paper
Net weight: 400 gr

pan nociato
pan nociato

See our brochure