From the heart of the Sibillini (solidarity package)
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. All these produtcs are made by manifacturers located in the countries damaged by the 2016 earthquake.
Lentils from Sibillini Mountains. May contain traces of soy, gluten, lupine. Nutritional values for 100 gr: Energy Kcal 332. Fats 1 g. Carbohydrates 51,1 g. Dietary Fibers 13,8 g. Proteins 22,7 g. Salt 0,02 g.
Ciauscolo:Fresh Pork meat, salt, wine, pepper, garlic, preservative E252. Nutritional value for 100 gr: Energy 1632 kj; Energy 390 kcal; fats 34,3 gr; satured fats 13,1 gr; proteins 16,8 gr; carbohydrates 3,7 gr; of which sugar 0,2 gr; salt 3 gr.
Pecorino Cheese "The Sheperd":Pasteurized sheep's milk, salt, rennet, lactic ferments. Inedible crust with cleripast E202, E235. Italian milk. Nutritional value: for 100 gr: Energy 1336 kj; Energy 180 kcal; acid fat 2,39 gr; satured fats 4,21 gr; proteins 4,27 gr; carbohydrates 6,36 gr; sugar 6,77 gr; salt 0,13 g
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.
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).