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The most important element for the success in making this excellent product is represented by the varied bases used. Among which “Frantoio” and “Leccino” are the most widespread. The “Raggiola” is a marchegian “cultivar” which is particularaly widespread in the northern part of the region, zone in which can be found the DOP Cartoceto, while the Raggia, with its typical aroma of green almond, finds its habitat in the province of Ancona. The Mignola, which has a spicy and bitter flavour, just as the Coroncina and the Piantone di Mogliano, are typical of Macerata, further inland. In the Southern part of the region can be found the Piantone di Falerone and the Sargano di Fermo, very productive cultivars. |
