photo credit: gillpoll
- A medieval cathedral (one of the largest in the region) - Cattedrale di SS Annunziata
- Torre dell’Onglavina - the remains of a castle on a rocky spur
- Thirteenth century Palazzo Pretorio
- A large piazza with a horseshoe-shaped balustrade offering breathtaking views
- A Civic Museum
- The Church and convent of S. Filippo
- The Georgic Academy
- The 17th-century Town Hall with a collection of Renaissance and classical paintings
- The Museo Civico Archeologico also includes Egyptian religious statues of the Roman period.
- Santuario del SS. Crocifisso, a large early 20th-century church complex
|Santuario del SS Crocifisso|
(courtesy of Pro Loco Marche)
Unusual Ball Game in Treia
In July we saw posters around the town for ‘Disfida del Bracciale’. Our friend Stefano explained that Treia is famous for hosting a traditional ball game dating from Renaissance times called The Challenge of the Armlet (also known as Pallone col bracciale).
|Pallone col Bracciale (Wikipedia)|
Typical Local Dishes of Treia
The “calcione” is one of the most famous typical products of Treia. Each year in mid-May the Sagra Del Calcione e Del Raviolo is held in Piazza della Repubblica. Calcione is made from flour and eggs, lightly sweetened, turned and folded into a half moon shape and filled with eggs, pecorino, sugar and oil. Il Raviolo is filled with ricotta cheese, eggs and nutmeg and served with ragù di carne and parmigiano. There are two versions, one is fried and the other is baked in the oven. They are served with the excellent local wine Vernaccia di Serrapetrona. In May Treia also hosts the Sagra dell’Oca (Festival of the Goose). Typical of the area are also:
• Ciauscolo - a delectable, spreadable salami.• Porchetta with grilled polenta.
• Coniglio alla cacciatora (rabbit stew hunter-style).
• Scroccafusi (Castagnole marchigiane) – a pastry of flour, eggs, sugar, aniseed and lemon zest.
• Cicerchiata - balls of fried sweet dough joined into ring shapes by warm honey.
|Piazza della Repubblica, Treia|
photo credit: e. ciaralli