Homemade production and tradition
Our products come from artisanal enterprises, often family-owned, who work with the greatest respect for traditional country ways. Production methods are handed down from generation to generation and carefully modernised, purely to ensure the best quality possible.
The companies selected by Marche Prelibate often operate in areas designated as nature parks, with the utmost respect for the bond between people and the land. The cultivation methods employed are based on using natural substances and avoiding chemical alternatives.
The same sustainability criteria inspire an ethical approach to human relationships. We only work with companies that aim to protect, safeguard, and enhance not only the land but also the social fabric of the region, with particular attention paid to the environment and local culture.
The products of Nonna Rosi (Grandma Rosi) have their roots in the vegetable garden of “La locanda del Gelso” (“The Jasmine Inn”) farm and restaurant located in the enchanting hills of Cartoceto. She pays great attention to the cultivation of her vegetable patches, orchards, and fields spread out over her 13 hectare farm.
Founded by Igino Muraro, this farm represents the fruit of a strong bond with the land and with the grapes they cultivate, a tradition and passion that the Muraro family (originally from the Veneto region) have prided themselves on for generations. The company philosophy is characterized by the complete management approach they bring to their wine production and by the high quality of the wines they make with passion, love, sacrifice and labour.
This is the first craft brewery in Pesaro, in the Marche region. Before becoming the name of a brewery, the number 61100 was simply the old postcode of the city of Pesaro. 61100 was still the postal code when four friends, little more than lads, took their first sips of beer. It was still the number used when they became passionate home brewers. In 2009, the postcode was changed, but the four beer-loving friends retained their love for brewing. And that passion, today, has become the work they love doing.
The idea of opening a brewery dates back to 2009 and the boredom of working day in a grey office in Milan. This was followed by two years during which every moment of the officer workers’ free time was devoted entirely to the production and the study of the techniques of brassage (French for beer-making) with a 50-litre production capacity. From 9.00 to 18.00 the brewers toiled in the office until the magic stroke of 18:01, WHEN THEIR TIME WAS THEIR OWN. In 2012, a new plant with a culture room and a capacity of 1200 litres followed, along with the first steps towards acquiring an old farmhouse in the town of Oleggio Castello, redolent with the evocative atmosphere of a bygone time.
The discovery of Brewery 18:01 came about purely by chance and, although the company is based in the Marche region, their story very closely matches that of Alexander, who himself hails from Milan. He is one of many city-dwellers formerly trapped in the frenetic drabness of the big northern metropolis who eventually found refuge in the Marche region: a unique place, resplendent in the colours of nature, silent but, at the same time, quietly industrious, like the rough hands of the peasants who work the land. Having sampled the beers of 18:01, Alessandro and Simone decided to include this young Craft Brewery in their project, alongside those of the Marche.
This farm was founded in 1965 as an agricultural activity dedicated to the cultivation of cereals and vines. In 2005 the company expanded, increasing from 28 to 50 hectares and it introduced organic farming methods to its arable land. Two years later, Bucchini began marketing organic products, pearled spelt and flour made from wheat, spelt and chickpeas, as well as different varieties of chickpeas and lentils. Today, Bucchini is 100% organic and all its products are certified organic.
A family company with eight centuries of history and around 28 hectares of vineyards that stretch between the sea and the Apennines, Cantine Politi has a strong connection with the land and the production of wine and olive oil.It led Judith Politi to give up her university research to return to the heritage of her family and become involved in the business.
For Cantine Politi, quality and good health are at the centre of their philosophy and their production. Despite the area under cultivation of their vineyards, the choice to remain a small producer allows the company to keep their output relatively small-scale so they can focus their attention on the characteristics of the vines and the terroir.
This family-owned business, was founded in 2015 from a love of the land and the desire to bring back value to it. It is a young farm where a love of tradition also has a modern face. All the products are made with artisanal methods using only fresh fruit without colouring, emulsifiers or artificial flavours. Vacuum cooking is used exclusively to ensure that the food does not oxidize, which can make it dark. This means that fruit and vegetables keep their natural, bright colours and rich, wholesome taste.
Massimiliano Marinelli was 32 when he first found out about cannabis oil. His mother-in-law suffers from Crohn's disease and a friend advised her to try the oil as a treatment for the condition. Massimiliano immediately gave up his job and decided to devote himself to the legal cultivation of cannabis.
From an initial 2 hectares of land, today he owns 18 hectares and produces seeds which are then used to make various food and cosmetic products.
This company was founded in 1980 in the hills of Montefeltro. 15 years later, a passion for the land and a dedication to its natural produce led Maurizio to make wine according to a recipe dating back to 1950 and drew on the recollected knowledge of his grandparents. The entire production of the farm uses strictly artisanal and manual methods.
Managed by Lea Luzi, Monterosso was born from the fusion of history and innovation. For ten years, the company has chosen Triticum dicoccum, a variety of wheat of the finest quality and heritage. In collaboration with the agricultural research centre CERMIS, Monterosso strives to maintain the purity of its grain, thereby guaranteeing high quality in its production. Its products are certified by various food authorities and the flour they use is ground at a traditional stone mill. The pasta is dried at a low temperature for about three days and is then bronze-drawn.
For nearly three centuries, the olive oil presses of the Oleificio Rosa have produced only superior-quality extra virgin olive oil. Transforming the olives of the Arcevia hills into an oil with a distinctive aroma with genuine, fresh and lively characteristics is only possible where there is a strong passion for tradition and production processes. The company makes use of both the traditional method, crushing the olives with granite millstones, as well as the modern method of extraction and storage in stainless steel containers. The harvesting, selection and processing of the olives all takes place within 24 hours.
The artisanal Oltremondo brewery was the brainchild of three friends, trying their hand at brewing for fun in a garage at home. In 2011 they started to grow barley intended for brewing beer using a rented field. In 2014 they started production in earnest. In 2015, they switched to organic production. Their beers are the result of passion and local origins: in fact, all the names of their products are taken from the peasant history and traditions of the Marche region.
The company was founded in the early 1600s and reached its peak in the late 1800s during the era of the Cavalier Giovanni Paci. Wine production has always been of great importance to the family and its traditions. Thanks to Domenico Paci, the father of Joseph, the original core of the company was preserved and consolidated during the 1960s. In 1978 he obtained organic certification for the production and in 2000 he planted new vineyards and restructured the cellars. The production criteria follow organic methods and production per hectare (approximately 80 in all) is kept deliberately low. All the harvesting is done manually by the family and consists of an initial selection when the grapes are still on the vine. If the harvest does not meet the family’s strict quality standards, then bottling does not takes place.
The company was born from the entrepreneurial spirit of brothers Andrea and Luca Orsini, who took over a family business started in 1894 by Vincenzo Pandolfi and invested in the production of unique, quality wines. Their vineyards are all contained in the Pergola DOC area of production. The winery lies at the heart of a country estate dating from the nineteenth century.
This business originated in the passion and experiences of the Montagna family, who produce a genuine product with all the true characteristics typical of Marche on their own premises. The production method combines tradition and innovation, guaranteeing light, authentic pasta with excellent nutritional value and which preserves the flavours of the past while offering all the guarantees of modern food safety.
Towards the end of the 1980s Andrea Carlini, then still a student, decided to use an old, vineyard she had inherited a long time before to conduct an experimental study and research into wine. Later, driven by passion and the desire to create a winery, Andrea planted new vineyards using cuttings from ancient vines to produce native grapes. Meanwhile, the charming sloping promontory on the Adriatic where the estate was located was declared the Natural Park of Monte San Bartolo for its biodiversity and superb hilly landscape. The wines produced in this park obtained the coveted recognition of a quality "subzone" DOC of the Colli Pesaresi.
For over 20 years, the Tontini brothers have been wandering the woods of the rich land of Montefeltro in the company of their dogs, all in search of the freshest of fresh truffles. These prestigious ingredients arrive just “picked” in our kitchens and on our tables in a very short time. For the Tontini brothers, being a truffle hunter is not simply a job, but a passion and almost a vocation.