the "unique edition"
We searched for humble and united families like ours, capable of creating something special and unforgettable each day through hard work, ideas, creativity and courage. We found, met and got close to them in our territory, the Marches, renowned for its hard-working, dedicated and talented people. Together we decided to create something novel, pleasant and unique. The FABI COSEBUONE “unique editions” go beyond the usual capsule: they mark another stage in our 50th anniversary celebrations and are a way of celebrating EXPO and the Marches region. COSEBUONE delicacies stemming from special and unforgettable encounters between family-run companies, where fathers and children, husbands and wives work side-by-side. They embody the Marches' model of sustainable families and food: a humble showcase for wholesome, beautiful and safe products from our region. Pasta, preserves, chocolate and oil – rigorously varying with the seasons – are our starting point: spaghetti from the Pasta Mancini factory in Monte San Pietrangeli, among the world's best. Preserves of the La Golosa farming company based in Montelparo: unique products – full of colour, aroma and flavour – grown by Maurizio Curi together with his parents. Chocolate from Paolo Mencarelli: delicious products created in a tiny shop located in Castelplanio (AN), including pralines, chocolate bars and spreads based on olive oil. For the latter we travelled to Conventino, the restaurant in Monteciccardo (PU) where Mattia Marcantoni introduced us to Frà Bernardo olive oil, the jewel in the crown of the family-run business.
PASTA MANCINI
The project kicks off with spaghetti, directly from Massimo Mancini.A streak of gratitude flashes through Massimo's eyes as he utters the word 'family': indeed, Pasta Mancini embodies a journey back to one's roots, the closing of a circle.
AZIENDA AGRICOLA LA GOLOSA
The nature is wonderful...let's preserve it.Only three words – but many more could be used to describe the world of the “La Golosa” farm located in Montelparo FM: the colours, smells and tastes of the fruit grown by Maurizio Curi and his parents and skilfully transformed into jams, syrup preserves and fruit juices.
CIOCCOLATO MENCARELLI
Craftsman of flavour Paolo Mencarelli reinvents chocolate. A taste for the good things was something he breathed from the very air as a boy. His practical talents come from the family artisanal tradition.
PREMIATA APICOLTURA SILEONI
The award-winning Apicoltura Sileoni was established in the late nineteenth century deep in the undulating, multi-hued hills of Macerata. The Sileoni family has made a profession of beekeeping with the emphasis always on the high quality of the product.
IL CONVENTINO DI Monteciccardo
We are at Monteciccardo, in the province of Pesaro Urbino, a pebble's throw from the sea, on the high hills that extend into the distance. Here the unfolding of the seasons is as regular as clockwork. As cold winters segue into mild springs, hot summers and doleful autumns, the carefully and expertly nurtured vines and olive trees journey through their life cycle, balanced between struggle and serenity as nature intended, almost as though it were something no longer expected.
Gelati PAPARINI
Un prodotto di qualità, frutto di un lavoro totalmente artigianale, migliorato e sviluppato nel corso degli anni. Sono questi gli ingredienti alla base del successo di Nicola Paparini, che da quindici anni si dedica con passione e capacità al gelato.
Pasticceria PICCHIO
La pasticceria Picchio nasce nel 1978 grazie al talento di Elisabetta Marcozzi. La passione per la pasticceria è un gene che si tramanda ed è qui che Claudio Marcozzi, oggi Maestro Pasticcere dell’Accademia italiana, comincia a muovere i primi passi.
