The Lentils from Sibillini Mountains are produced by the Fratelli Angeli from Pieve Torina (MC), the salami ciauscolo is made by Salumificio Monterotti Sarnano (MC) and the Sibillini Pecorino cheese comes from the dairy DI Pietrantonio from Belforte del Chienti (MC). Similar products with same weight and same quality can be also supplied by other producers in the areas affected by the earthquake, at the same price.
During the cold season, lentils soup from the Sibillini is one of the best soup to pour into your pot, tasty and healthy. Followed by a large dish of pecorino cheese and slices of ciauscolo salami you and your lucky guests will get loads of satisfaction.
Starting from the heart of the Sibillini Mountains this is the best way to get in touch with the typical products of our mountains also helping small local producers to keep doing these treasures. How to prepare: the lentils should be left to soak a few hours in the beginning and then boiled and cooked according to your recipe. Ciauscolo salami and pecorino cheese are perfect with fresh bread, rosemary pizza, crescia, piadina, and finally are excellent ingredients for any dish that you can imagine.