Two appointments, a single sensory journey to discover the cured meats of the Marche region’s tradition, paired with champagne and local bubbles.
The first edition of the Aso Valley cured meats enhancement project kicks off, a review that combines authentic flavors, territorial excellence and in-depth discussions led by experts in the field.

These are not just tastings, butimmersive food and wine experiencesdesigned to tell the story, quality and identity of local productions through conscious tasting.

First date:

Charcuterie and… Champagne
📍Friday, July 11 – 8:30 p.m.
📍Chalet Nina, Marina di Campofilone
An elegant and original evening where charcuterie will be paired with fine champagne labels. All accompanied by a menu designed to enhance the characteristics of the selected products.
For info and reservations:353 4695558

Second appointment:

Salumi e… Bollicine
📍Saturday, July 26 – 6:30 p.m.
📍Centanni Winery, Montefiore dell’Aso
An all-Marches toast, among typical salumi and local bubbles, immersed in the charming atmosphere of the Piceno hills.
For info and reservations:0734 938530

The evenings will be conducted byONAS (National Organization of Cured Meat Tasters) Master Tastersandtechnical staff from AMAP Marche, the Agency for Innovation in Agribusiness and Fisheries of the Marche Region. Two exceptional guides who will take participants on a journey of insight and knowledge, including scents, flavors and crafting techniques.

The project,implemented with the contribution of BIM Tronto and the sponsorship of AMAP Marche, also actively involves theAso Valley Ecomuseum, which supports the organization and local promotion of the initiative, consistent with its mission of cultural, agricultural and environmental enhancement of the valley.

An unmissable opportunity to discover and rediscover local productsthrough a choral narrative that combines tradition, innovation and conviviality.