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Sibillini Mountains Food: Where to Eat and Local Products

Sibillini Mountains Food

Where to eat in the Sibillini Mountains depends a lot on what you are looking for, but Sibillini Mountains food all starts from a territory between the Marche and Umbria where shepherding traditions meet those of norcineria, the art of pork butchery and curing. Mountain farming survives with signature products such as Castelluccio lentils. Menus feature all kinds of cured meats, pecorino, legumes, mushrooms, truffle and homemade pasta with lamb or mutton sauce.

After the earthquake many small producers chose to stay in the villages and keep working. Putting their products on the table is a concrete way to support them.

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Restaurants in the Sibillini Mountains

Restaurants, trattorias, locande and osterie are found in all the municipalities of the Sibillini National Park, serving traditional Marche and Umbrian cooking. The Menù della Sibilla help you find your way: a food itinerary of the Park dedicated to the flavors and know-how of the area. The Park Authority also awards a Marchio Qualità (quality label) to the places it lists as "Esercizi Consigliati" (recommended businesses). The selection is on the page about Sibillini Mountains restaurants.

Agriturismo dining in the Monti Sibillini

At agriturismi (farm stays) the food is local home cooking: handmade pasta, vegetables from the garden, wild herbs and grilled meat. On request you can have polentò, a kind of polenta lasagna typical of the area's mountain restaurants. The addresses are on the page about agriturismo restaurants.

Bars and cafés in the Sibillini Mountains

At the bar you can taste the local liqueurs: mistrà, a dry anise spirit, and amaro Sibilla, created in 1868 from the recipe of herbalist Girolamo Varnelli of Cupi di Visso, an infusion of Sibillini herbs and roots with local honey.

Gelato shops in the Sibillini Mountains

Several artisan gelato makers in the Marche use the Sibillini pink apple (mela rosa) for sorbets and creams. It is an old variety grown between 450 and 900 meters above sea level, a Slow Food Presidium.

Pubs and breweries in the Sibillini Mountains

Craft beer also uses local raw materials. Some breweries grow organic barley in the Sibillini; between Norcia and Castelluccio the recipe may include the IGP lentil or pearled spelt.

Monti Sibillini food: local products

The best-known product is the Castelluccio IGP lentil, grown around the village of Castelluccio di Norcia, at 1,452 meters above sea level. Alongside the lentil there are roveja (a wild pea), cicerchia (grass pea), farro (spelt) and chickpeas. Pecorino dei Monti Sibillini, a Slow Food Presidium, is made with the milk of Sopravissana sheep. The picture is completed by honey, saffron, white and black truffle, mushrooms, chestnuts and trout farmed in the Nera river. For the pink apple, the best season is fall. The full profiles are on the page about Sibillini local food products.

Food shops, norcinerie and farms

Many products can be bought directly from farms. In the norcinerie (pork butcher shops) you will find ciauscolo IGP, the spreadable salami made from fatty and lean pork, flavored with salt, black pepper, wine and garlic. The Ascoli version is leaner and firmer, the Macerata one softer and fattier. There are also coppa di testa (head cheese), lonza, capocollo, salami with lard and prosciutto.

Typical dishes of the Sibillini and the Marche

Typical dishes include many handmade pasta courses: vincisgrassi, the Marche-style lasagna, cappellacci filled with ricotta and dressed with porcini, and tagliatelle with truffle. Then come legume or chestnut soups, grilled lamb, coniglio in porchetta (rabbit stuffed and roasted porchetta-style) and wild boar in salmì. Typical desserts include cacioni, the Easter cheese bread (pizza di formaggio) and ciambelline cookies for dunking in vino cotto ("cooked wine").

For the wider regions, see Umbria food and Le Marche restaurants.

Frequently asked questions

What is the Menù della Sibilla?

The Menù della Sibilla is a food itinerary of the Sibillini National Park. Participating restaurants, agriturismi and mountain huts offer dishes linked to the flavors and know-how of the area. They usually also state the ingredients used and which local producers they come from, for example sheep's milk ricotta or Castelluccio IGP lentils.

Do Castelluccio lentils need soaking?

No. Castelluccio lentils have a very thin skin and can be cooked without soaking. They are the signature product of the Sibillini, protected by IGP status, and are grown on the Castelluccio di Norcia plateau. Locally they are used in soups, in pasta dishes with ricotta and mushrooms and even in some craft beers.

What is the typical cheese of the Sibillini Mountains?

The most important cheese of the Sibillini is pecorino, which comes from the tradition of transhumance. Pecorino dei Monti Sibillini, a Slow Food Presidium, is made with the milk of Sopravissana sheep, now raised by only a few shepherds. It has a firm paste and a strong, sharp, lingering flavor. Fresh or aged ricotta is also available.

What food is typical of the Sibillini National Park?

Typical food in the Sibillini National Park includes Castelluccio IGP lentils, ciauscolo IGP spreadable salami, Pecorino dei Monti Sibillini, handmade pasta such as vincisgrassi and cappellacci with porcini, legume and chestnut soups, grilled lamb, truffle, mushrooms, and desserts like cacioni and ciambelline dipped in vino cotto.