San Ginesio DOC

Oenological excellences

The geographical area of ​​the DOC San Ginesio includes the territory of the municipalities of San Ginesio, Caldarola, Camporotondo by Fiastrone, Cessapalombo, Ripe San Ginesio, Gualdo, Colmurano, Sant'Angelo in Pontano, They Piceno, located in the province of Macerata. The Municipality of San Ginesio represents the fulcrum of the area.

The denomination of origin San Ginesio DOC refers to 2 types of red wine ("Still" and "sparkling wine") which from an analytical and organoleptic point of view have very evident and peculiar characteristics that allow a clear identification and typification linked to the geographical environment.

Specifically, the individual types of wine are characterized:

  • San Ginesio red: good structure, more or less intense ruby ​​red color. Characteristic odor, delicate, harmonious flavor, pleasantly dry.
  • San Ginesio sparkling wine in the dry and sweet types: good structure, ruby red color with violet and purple reflections, persistent fine-grained foam. Characteristic odor, fruity; characteristic flavor, from dry to sweet with a pleasantly bitter aftertaste in the dry type.
Find out more

Typical dishes

Typical recipes and customs of the village

The polenta of San Ginesio

Preparation: + of 180 m

Cooking: + of 180 m

The recipe for 4 people

4 liters of water
1½kg of maize flour;
100 gr. beef;
100 gr. pig meat;
50 gr. sheep meat;
50 gr. poultry meat;
50 gr. cunicola meat;
extra virgin olive oil to taste;
pork lard;
sale q.b.;
pepper as needed.;
1 onion;
1 carrot;
1 celery;
tomato concentrate 1 spoon;
100 gr. peeled tomatoes;
aged pecorino cheese to taste;
White wine 1 glass.

Preparation: + of 180 m

Cooking: + of 180 m

Preparation of the polenta

Fill the floor with water and start pouring the flour in small doses before the water reaches
boiling. Mix with a whisk until the consistency allows, after that
replace the whisk with a wooden spoon and add the flour until reaching one
remarkable consistency (until all the mass follows the movement of the spoon and begins
detach from the walls of the floor); this process must last at most 60 – 70 minutes.
At this point, pour the contents onto a wooden board and allow to cool a bit.
When the polenta has cooled, start dividing the mass into sections of approx 1 kg cad. ed
start cutting into slices (thickness of about ½ cm) using a cotton thread.
Arrange the slices on a baking tray and add, to each layer, the ragù previously
prepared together with a sprinkling of seasoned pecorino. Get it at least 5 layers, put back in the oven
for at least 30 minutes at 170 °; removed from the oven, it is cut into chess pieces and served hot.

Preparation of the ragù

Fry the carrots, the onions, the celery, a little lard, extra virgin olive oil and add
minced veal and pork, pieces of chicken meat, of rabbit and lamb. During the
browning add salt, pepe, white wine and then the pureed tomatoes and the
tomato concentrate. Boil everything until it is completely cooked and then
strip the pieces of meat and crumble them again in the sauce.