Piceno rural cuisine in an event devoted to … main courses! 

The Secondi a Nessuno event was the brainchild of the Terraviva association of Acquaviva Picena, aiming to offer a tourism project closely linked to the most authentic local traditions.

Consequently a scheme took shape that was intended to contribute to the awareness and exploration of Piceno by recovering main courses made from meat, often bred at home, and an unequivocal indication of the area’s rural character.

This tradition has also been taken up by many small farms, converting breeding of farmyard animals, and even sheep, into a genuine business. The Acquaviva Picena event is therefore devoted to the many main dishes that are based on Piceno’s strong, genuine culinary tradition of poultry, rabbit, turkey and lamb.

Over the years, one of Acquaviva’s most popular chicken dishes, ’ncip’nciap (and the variation made with rabbit), has become one of the most popular recipes in the area. The involvement of local caterers allows some of these recipes to be reproduced not only during the event, but also as regular menu items in local restaurants, which is very important for the promotion and diffusion of the event itself.

All meats and other raw materials used for the event are traceable as they are purchased strictly from local producers.