Fabio Capitani’s Monti Azzurri Tipicità
Monti Azzurri Tipicità is a family-run agri-food business based in Muccia, in the inland area of Macerata, inspired by a deep love for the mountainous region of the Marche.
It was founded around 2013 by Fabio Capitani, drawing on a long family tradition of norcineriathe ancient art of pork processing.
From the very beginning, the company has aimed to promote local products and traditional knowledge: “Since 2013, we have been producing typical Marche cured meats, following an ancient tradition passed down from generation to generation,”says the founder.
The name “Monti Azzurri” poetically refers to the Sibillini Mountains—known in the Marche as the “blue mountains”—and reflects the company’s deep connection with its geographic and cultural setting.
Its headquarters are located in a strategic spot, at the Maddalena di Muccia crossroads, where the SS77 Val di Chienti meets the road to the Val Nerina—an ideal transit point between the Marche and Umbria, perfect for offering travelers local culinary specialties.
The business began as a small retail point, originally part of a local cooperative of Sibillini Mountains producers, transforming a family passion into a deeply rooted community enterprise.
A cozy adjoining dining area welcomes visitors to enjoy freshly prepared sandwiches made with grilled pork chops, house-made sausages, a variety of cured meats, porchetta, vegetables, sauces, and even vegetarian options—all celebrating the authentic flavors of the Sibillini region.
Monti Azzurri Tipicità is renowned for its wide range of traditional food and wine products, many of which are either homemade or carefully selected from local artisan producers.
Monti Azzurri Tipicità is committed to preserving and sharing the genuine tastes of the Umbrian-Marche Apennines, using only high-quality raw ingredients and traditional methods. Here are some of the key product categories offered by the company:
- Artisanal Cured Meats: The pride of the business, cured meats are handcrafted with care and without added preservatives. These include the famous ciauscolo—a soft, spreadable salami typical of the Marche region—as well as traditional liver salami, sausages, prosciutto, and porchetta. All are house-made and deeply rooted in local tradition, earning high praise from loyal customers.
- Local Cheeses: The shop features a carefully curated selection of cheeses from nearby mountain dairies, including pecorino di Cupi (produced in the namesake village within the Sibillini Mountains National Park) and other sheep's milk cheeses from artisan producers across Marche and Umbria. Perfectly paired with the salumi, they offer a complete taste of the region.
- Honey and Preserves: Thanks to its cooperative roots, Monti Azzurri Tipicità also offers local honeys—wildflower, acacia, chestnut, and more—harvested in the Sibillini Mountains, along with other bee products such as propolis and royal jelly. You'll also find traditional preserves, jams, pickled vegetables, truffle products, and other homemade delicacies made from local mountain ingredients like mushrooms and garden vegetables.
- Traditional Breads and Sweets:Freshly baked bread from a wood-fired oven is available daily, along with handmade regional desserts. Customers can enjoy crescia and other rustic flatbreads, as well as traditional cookies and cakes from the Marche region. Often still warm from the oven, these baked goods make the shop a delicious stop for travelers and locals alike.
- Wine and Spirits: To round out the gourmet offering, the shop carries a selection of wines and liqueurs from Marche and Umbria, including Rosso Piceno, Vernaccia di Serrapetrona, and more. You’ll also find iconic local spirits such as Mistrà Varnelli, an anise-flavored distillate made nearby, along with traditional bitters and artisan grappas—ideal for ending a regional meal and celebrating the area’s rich winemaking and distilling heritage.
The production of cured meats follows traditional, time-honored methods at every step. The pork—always of Italian origin—is hand-processed and seasoned according to ancient recipes passed down through generations, without any preservatives or artificial colorants. This approach guarantees authentic, natural flavors that recall the tastes of the past, while also honoring the territory's raw materials. The company emphasizes the importance of staying true to its roots: thanks to artisanal methods and the absence of additives, Monti Azzurri cured meats fully express the quality of local pork and the Capitani family’s expertise in the butchery tradition.
Altogether, Monti Azzurri Tipicità serves as a showcase of the Alto Maceratese’s culinary identity. Stepping into the shop means you can put together an entire basket of authentic Marche specialties—from meats and cheeses to honey and wine—bringing home a true taste of the region’s food culture.
Despite the temporary arrangement, Monti Azzurri Tipicità has retained its charm and quality of service, so much so that it continues to attract customers looking for authentic products.
Over the years, Monti Azzurri Tipicità has shown remarkable growth and adaptability, even in the face of significant challenges. One of the most difficult moments came with the 2016 earthquake, which severely affected the upper Macerata area. The powerful shock in late October rendered the shop’s original building unusable: jars and bottles were thrown from the shelves, scattered across the floor in the aftermath.
During those difficult days, the business was forced to close temporarily. Fabio Capitani, one of the owners, made a heartfelt plea to customers: "We are a small family-run business, born out of love for our land and its traditions... Help us start again!!!" he wrote online in November 2016, just days after the earthquake.
Thanks to the owners’ determination, the reopening wasn’t long in coming. The shop resumed operations in a nearby prefabricated structure, right next to the old building, and has been serving locals and travelers alike since the early months of 2017.
As one testimonial put it, the place remained a must-stop for those seeking “freshly baked bread, sliced salami, sheep’s milk ricotta, and other delicacies”—all in a warm, welcoming atmosphere.
Local customers never stopped coming, and travelers passing through Muccia continue to consider it an essential stop for a quality food break. One visitor’s review captures it best:
"The sandwiches are fantastic and the prices are great... Despite the challenges of the post-earthquake and post-Covid years, the owners’ skill and product quality make all the difference."
The praise speaks not only to the excellence of their offerings—like their iconic sandwiches filled with ciauscolo and pecorino cheese—but also to the resilience the business has shown in overcoming hardship.
In the years following the earthquake, Monti Azzurri Tipicità continued to evolve and gain recognition. During the post-quake recovery, the business took part in food solidarity initiatives—such as online “solidarity purchasing” platforms designed to support local producers from the Sibillini Mountains. These allowed customers to order traditional products from afar.
The company also expanded its presence at local fairs and events, frequently setting up food stands at gatherings in neighboring towns—like the Christmas markets in Pieve Torina—where they offer tastings and sell their specialties on the road.
At the same time, Monti Azzurri Tipicità embraced the digital world. Today, it runs an official website (montiazzurritipicita.com) and stays active on social media through its Facebook page and Instagram account (@montiazzurritipicita), where it promotes products, seasonal offers (such as holiday gift baskets), and recently introduced services like local home delivery.
This evolution is a testament to how a small mountain business rooted in tradition can adapt to the modern world without losing its identity. Today, Monti Azzurri Tipicità is more than just a shop for local specialties—it is a symbol of regional pride and entrepreneurial rebirth in the earthquake-affected heart of Italy, blending past and future into an authentic, heartfelt experience for all.
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Outdoor seating available
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Prodotti Tipici
Muccia’s MorbidoThe “Morbido di Muccia” stands as a true culinary treasure of the Marche region, deeply rooted especially in the mountainous areas surrounding the town of Muccia.
This product is not merely a cured meat; it is a profound expression of local history, artisanal skill, and deeply established rural traditions. Its identity is intrinsically linked to the Marche mountains, where the homemade processing of pork remains a living and widespread practice.
This continuity of traditional methods within a modern context makes it a tangible symbol of the region’s culinary heritage.
The Varnelli SpiritsVarnelli products are an authentic expression of the Marche region’s liqueur-making heritage. Among them is Varnelli Anice Secco Speciale, a dry anise liqueur distinguished by its intense aroma and traditional use as a coffee enhancer.
Amaro Sibilla, originally created as an anti-malarial remedy for shepherds during transhumance, is still produced today through a wood-fired decoction of medicinal herbs, roots, and barks, sweetened only with honey from the Sibillini Mountains.
These products, together with the other liqueurs from the distillery, are the result of artisanal methods, high-quality local ingredients, and recipes passed down through generations—faithfully reflecting the spirit and traditions of the Marche region.
The Norcineria TraditionMuccia, a small mountain town in the Sibillini Mountains of the Macerata province, boasts an ancient tradition tied to norcineria, the art of pork processing. Throughout the Umbrian-Marche Apennines, pig slaughtering was an important rural ritual. In Muccia, for example, “from the pig come ham, salami, ciauscolo, sausages, loin, coppa, lard, and much more”—in other words, nothing goes to waste (Muccia, dai fagioli con le cotiche alla padellaccia: successo per la prima edizione di "Pista in piazza" - Picchio News - Il giornale tra la gente per la gente).
The term norcino itself refers to Norcia, a town in Umbria famous for these products, and this expertise historically spread to neighboring towns in the Marche region. Muccia falls within the typical production area of prized cured meats such as ciauscolo, the renowned spreadable salami from Marche, which holds PGI (Protected Geographical Indication) status and covers the provinces of Macerata, Ascoli Piceno, Fermo, and part of Ancona (Ciauscolo - Wikipedia).
The practice of raising pigs and producing homemade cured meats during the winter is deeply rooted in the territory and passed down through generations, forming an integral part of the local food culture.
Homemade Flavors: The Traditional Sweets of MucciaMuccia’s confectionery tradition is rich and diverse, featuring specialties that range from cookies to cakes—often tied to festive occasions as well as everyday life. A key reference point is Panificio Muzia 17, a local bakery offering a variety of traditional sweets. Among the cookies, the “tozzetti”, flavored with honey and anise, and the “ciambelline”, prepared with Vernaccia wine, stand out. These biscuits embody a blend of local ingredients—such as honey and the prized Vernaccia wine—and ancient recipes handed down through generations.
During the winter season, the bakery also offers seasonal desserts such as “frostenga”, “pan nociato”, and “pan di mosto.” The seasonality of these sweets reflects a connection with the agricultural cycles and the availability of specific ingredients during the colder months.
At Easter time, Panificio Muzia prepares both sweet and savory Easter pizzas, as well as the traditional “ciambellone” (a soft ring-shaped cake). The presence of desserts tied to specific holidays highlights the central role of sweets in local celebrations. Finally, the bakery also produces spelt biscuits, emphasizing the importance of local grains and traditional baking practices.
Another key player in Muccia’s confectionery landscape is the Varnelli Distillery, renowned for its “Pasticceria Line.” This line includes various “bagne” (soaking syrups) in flavors such as Mandarin, Orange, Fantasia, Maraschino, Benevento, and Alchermes—primarily intended for professional pastry chefs. Although not ready-to-eat sweets, these syrups represent a local production of ingredients that influence the flavors of desserts made in the area.
The distillery also produces “Delizia Classico,” an aromatic specialty with cinnamon, ideal for enhancing baked goods, crêpes, creams, and ice cream. It is specifically noted not to be a “bagna.” This product suggests a local preference for cinnamon and similar spices in the world of desserts.
8:30 AM – 2:00 PM
4:00 PM – 7:00 PM