Challenging task to conquer the palate of those who often get lost through the pages of important books, Tasting Marche take on this challenge, selecting for you the best delicacies: Marasche puff pastry tart of Rinascimento a Tavola from Urbino (PU), the Jam of sour cherries and pears with ginger scented of Corte Luceoli from Cantiano (PU), Honey and Dried Fruit of Apicoltura Nomade from Montegiorgio (FM), Medium Hard Pecorino of Di Pietrantonio from Belforte del Chienti (MC), Picenum Vino Cotto of Terre di San Ginesio from Ripe San Ginesio (MC).
Both during the sumptuous banquets and during the frugal meals the Duke loved to consume foods in its study rooms to not get distracted by the beloved studies, the food had an amazing value, though in a different way. The Tasting Experience "At the court of the Duke," you will make a journey through time and you feel like to be in the magnificent rooms of the Ducal Palace of Urbino, or even browse in the famous studio of Frederick, a true gastronomic leap in the Italian Renaissance.
Prepared for: All people passionate by art, literature and food, particularly fascinated by the eating habits of the Renaissance. How to eat: Pastarelle Cookies can be enjoyed alone or accompanied by jam or jelly, the cheese should be sliced and it becomes a dessert if spread with acacia honey and dried fruit, Picenum Vino Cotto, should be served at a temperature between 15 and 18 °.
Biscotti with Jam of cheeries and pears with ginger and VIno Cotto, Cheese with Honey and Dried Fruit