As well as castagnole<\/em>, frappe<\/em> (or sfrappe<\/em>), and ravioli filled with ricotta<\/em> and chestnut, Offida\u2019s bakeries <\/strong>are famous for their funghetti<\/em><\/strong>, crispy mushroom-shaped biscuits similar to comfits, made from water, flour, sugar and anise, whose origins are lost in the mists of time.<\/p>\n Another Offida speciality is filled <\/strong>chich\u00ec <\/strong>(a child\u2019s dialect word for pizza), a type of focaccia madefrom bread-like dough and filled with tuna, anchovies, capers, green olives, and peppers, probably of Ottoman origins. Filled chich\u00ec<\/em>, which goes particularly well with an aperitif and local hors d\u2019oeuvres, is the main theme of the \u201c<\/strong>Sagra del chich\u00ec ripieno\u201d<\/strong>, an event organized by the local culture and tourism association, held on the first Sunday of August. The festival is the ideal time to taste this unique and flavoursome speciality, found only in Offida.<\/p>\n With over 1,100 hectares of vineyards, Offida is the area\u2019s biggest winegrowing districtterritory and its wines were awarded the DOC label in 2001. There are four different Offida<\/strong> DOC <\/strong>wines: \u2018Offida Rosso\u2019, a full-bodied red which goes well with red meat and game; \u2018Offida Pecorino\u2019, ideal for shellfish and seafood dishes; \u2018Offida Passerina\u2019, the perfect companion for simple dishes and white meats; \u2018Offida Passerina Passito\u2019, a contemplative wine that goes well with seasoned cheeses and Italian biscuits.<\/p>\n The Enoteca Regionale <\/strong>(one of only two in the Marche, in the other being in Jesi) is in a Franciscan convent and is the best place to sample Offida wines. It is managed by VINEA, the winegrowers association for the province of Ascoli Piceno.<\/p>\n The Enoteca is not simply a wine museum: it is a vibrant hub for gatherings and wine-tasting events for discovering traditions, art, culture, aromas, and flavours of local products.<\/p>\n An important appointment for your diary, Ciborghi <\/strong>is a festival dedicated to the wine and food traditions of Italy\u2019s most beautiful small towns and regional cuisines. The next edition, 11\u201320 July 2014, will be held in Offida!<\/p>\n <\/p>\n 700g flour; 600g of sugar; aniseed; water.<\/p>\n \u00a0<\/strong><\/p>\n Preparation <\/strong><\/p>\n Knead the flour with the sugar, add the aniseed then add water to make a firm dough. Shape into small balls and leave to dry for 2 days. Place the balls in metal rings so give them a mushroom shape. Bake at 200 \u00b0C for 30 minutes.<\/p>\n <\/p>\n Accommodation \u00a0\u00a0<\/strong><\/p>\n Casa Carducci (B&B)<\/p>\n Piazza Forlini, 4; 0736887132; casacarduccioffida@libero.it<\/a>; www.casacarduccioffida.eu<\/a><\/p>\n <\/p>\n Eating out<\/strong><\/p>\n Enoteca Regionale \u2013 Vinea<\/p>\n Via Garibaldi, 75; 0736880005; info@vinea191.it<\/a>; www.vineamarche.it<\/a><\/p>\n <\/p>\n Il Nascondiglio di Bacco<\/p>\n Contrada Ciafone, 97; 0736889537; www.vinoffida.it<\/a><\/p>\n <\/p>\n What to see<\/strong><\/p>\n Polo museale civico, Palazzo De Castellotti, Via Roma, 17<\/p>\n October – May \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a010 am\u201312.30 pm; 3 pm\u20137 pm (Sat\u2013Sun and public holidays)<\/p>\n June – September \u00a0 \u00a0 \u00a010 am\u201312.30 pm; 3.30 pm\u20137.30 pm (Mon\u2013Sun); 9 pm\u2013midnight (Fri)<\/p>\n Entrance fee \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u20ac3.50 (full); \u20ac2.50 (reduced); \u20ac5.00 (municipal museum complex); \u20ac10.00 (museum network ticket)<\/p>\n <\/p>\n Teatro Serpente Aureo, Piazza del Popolo<\/p>\n June – September and public holidays \u00a0 \u00a010 am\u201312.30 pm; 3.30 pm\u20137.30pm (Mon\u2013Sun)<\/p>\n October – May \u00a0 \u00a0\u00a0By prior booking<\/p>\n Entrance fee \u00a0 \u00a0 \u00a0\u20ac 2.00<\/p>\n <\/p>\n Santa Maria della Rocca<\/p>\n June – September and public holidays \u00a0 \u00a010 am\u201312.30 pm; 3.30 pm \u20137.30pm (Mon\u2013Sun)<\/p>\n October – May \u00a0 By prior booking<\/p>\n Entrance fee \u00a0 \u00a0 \u00a0\u20ac 2.00<\/p>\n <\/p>\n Museo “A. Sergiacomi”, Via Ischia, 24<\/p>\n All year round \u00a0 \u00a0 By prior booking<\/p>\n Entrance fee \u00a0 \u00a0 \u00a0 \u00a0Free of charge<\/p>\n <\/p>\n Centro di Educazione Ambientale \u201cGiano\u201d, Via Roma 17<\/p>\n 0736888609; info.oikos@libero.it<\/a>;\u00a0www.museipiceni.it<\/a>;\u00a0www.ambiente.marche.it<\/a><\/p>\n <\/p>\n What to buy<\/strong><\/p>\n Azienda agricola Aurora \u2013 typical wines<\/p>\n Contrada Ciafone, 98 – zona S. Carro; 0736810007; www.viniaurora.it<\/a><\/p>\n \u00a0<\/strong><\/p>\n Azienda agricola Ci\u00f9 Ci\u00f9 \u2013 typical wines<\/p>\n Via Ciafone, 106; 0736 810001; info@ciuciu.com<\/a><\/p>\n \u00a0<\/strong><\/p>\n Panificio Pandol \u2013 typical confectionery and bakery products<\/p>\n Via Giuseppe Ciabattoni, 16; 0736.889761<\/p>\n <\/p>\n Maria Grazia Pasqualini \u2013 pillow lace<\/p>\n Viale della Repubblica, 77; 0736880200; info@pizziatombolo.it<\/a>;\u00a0www.pizziatombolo.it<\/a><\/p>\n \u00a0<\/strong><\/p>\n Moretti Arturo \u2013 pottery<\/p>\n Via Lava 145, 0736 889661<\/p>\nPiceno recipes<\/strong><\/h2>\n
Offida \u201cfunghetti\u201d recipe<\/strong><\/h3>\n
![\"funghetti](\"https:\/\/www.youpiceno.it\/en\/wp-content\/uploads\/sites\/4\/2014\/05\/funghetti-2-2.jpg\")
<\/a>Serves 4 <\/strong><\/p>\nTravel tips<\/strong><\/h2>\n