the hills close to the sea and the river lapped Esino, a specialty that was created was called "Grandma's specialties" on: Salamino figs.
E 'sweet that captures the essence of the Marches, with two ingredients that tell the history of farming in this region speak of anise and Sapa (cooked must concentrate).
Salamino To prepare figs, figs, using a variety of small size, thin skin, but tough and the inside of red fruit, this variety does not fall from the tree like the others, when mature, but they dry themselves on the plant.
A peculiarity of this species and one that does not absorb water even when there are persistent rain.
sweets made with figs, almonds and walnuts, mixed with anise sapa. The dough is shaped like a sausage wrapped in fig leaves and bound, and if not eaten right away, is placed in a cool place.
In country houses the farmers, this delicacy eaten during the winter, during holidays or important events.
This cake was accompanied with cooked wine: (A home-prepared with roots in rural culture.
This sweet elixir, as the sausage with figs, was reserved for special occasions, such as harvesting, for the wedding and the birth of a son. This wine is made from grapes of different qualities with a mixture of grape must is cooked in copper cauldrons over wood fires to reduce it to no more than twenty percent of the amount iniziale.Durante cooking this foam is to remove all impurities, finally still pours boiling water in small casks where it will keep for many years. But it is not allowed the sale of cooked wine). Over the years the
Salamino fig, had lost its reputation in the food, perhaps because of new flavors found with pastries and ovens.
But it is impossible that old specialty, loses all its force and that's fine too sweet farmer today, he is risen.
Vincenzo Gagliardini
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