We already found out that water is an element Candiano benefits very much from. From the local mountains springs flows extraordinarily pure and clean water, a fundamental ingredient of some of the local typical wine and food products. The Bread from Chiaserna, for example, would not taste as fragrant nor bear its inviting and lasting crunchiness without the water, coming from Mount Catria, used to make it based on a traditional recipe carefully respected in the three bakeries producing it, two of which in the locality after which it is named. And what about the Catria Beer? This inebriating drink, labelled “Birra Agricola Italiana” (Italian Rural Beer) is produced using barley mostly cultivated locally and source water, mixed with malt to get an exciting flavour. Tastes and traditions are an inseparable pair in Catriano, whose land never stops offering delicious gifts. The “visciolo” cherry tree, which grows spontaneously in Cantiano, produces a precious gem, a ruby worth being cast into the crown of a queen: it is a raw cherry which, immersed into a sweet syrup according to a recipe dating back to the beginning of the XX century, turns into the most famous “Cantiano Black Cherry”, an
inviting and elegant delicacy which, though remaining strictly tied to the local production, conquered Italy. Fields, clearings and meadows feed with their rich grass the grazing animals: bovines, horses and pigs are bred in a semi-wild condition on this healthy territory, and this is one of the secrets of high-quality meet and cured meet produced here. Just like an inexhaustible coffer, thanks to its climatic and geological characteristics the ground of Cantiano offers also another, tasty treauser: truffles, the diamonds of earth.
Cantiano