Hideaway Le Marche
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Hideaway Le Marche
Bringing you an Insight in Life in Le Marche Today
Curated by Sarah Topps
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Thanks to Agostini Le Marche is among of the World's Best Olive Oils Express Elation

Thanks to Agostini Le Marche is among of the World's Best Olive Oils Express Elation | Hideaway Le Marche | Scoop.it

It is the first time that we participated in the NYIOOC and we are so glad about this award and prestige that it give us at the international level, since in the last two years we are on the US market,” said Alfredo Agostini who won a Gold Award with Sublimis, that comes from an olive grove at 350 meters above sea level in the Marche region. “During the 2014 harvest, we had a 50 percent drop in quantity. This year we performed natural preventive treatments with copper for the conventional production since we prefer to avoid chemical products. But the olives were so healthy that no additional treatments were needed and this has given great results.”


Via Mariano Pallottini
Sarah Topps's insight:
How fantastic to hear that one of our local olive presses has won The New York International Olive Oil Competition, proving our Marche oil is the best! 
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Mariano Pallottini's curator insight, April 22, 2016 5:56 AM

This Selection represent the summit of our production. Sublimis extra virgin olive oil is our Selection with the highest fruitiness intensity, we decided to produce it with Frantoio and Carboncella olives, typical cultivars of Marche region, in the Centre of Italy. This EVOO is excellent on grilled meats, legumes soups, bruschetta and on all dishes enhancing the rich taste of Mediterranean cooking.

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Shopping in Italy by Amanda Brake, our Italian correspondent living in Le Marche

Shopping in Italy by Amanda Brake, our Italian correspondent living in Le Marche | Hideaway Le Marche | Scoop.it
When I’m asked what it’s like shopping in Italy I realized that it’s quite a tricky question  to answer because shopping in Italy isn't always an easy task. But before you yawn, there is information about this fantastic area that I have to share with you. Once a month we drive 20 minutes to our…

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Sarah Topps's insight:

We love living by the seasons and look forward to each and every one. The best way to live! Looking forward now to the asparagus season which will  be arriving soon and scouring the banks along our peaceful lanes for the delicious morsels! 

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Damien Conrad's curator insight, February 18, 2015 1:11 PM

Amandola is a lovely village with great access to the mountains, Bar Belli is a superb place to eat homemade cakes and watch the world traverse the cobbled piazza. Try the tennis club for great courts and value lessons.

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Where to Eat in Southern Le Marche from Il Nascondiglio

Where to Eat in Southern Le Marche from Il Nascondiglio | Hideaway Le Marche | Scoop.it
Sarah Topps's insight:

Le Marche really is full of some most wonderful places to dine. From the simplest of pizzarias, to restaurants which would rival any in the center of London!

 

You will be able to sample home-cooked local produce, lovingly made in the same way for generations. Here in Italy, regional dishes are strictly adhered to and you will be surprised to learn that nearly every town has its own style of pasta.

 

Delightful dishes such as Vincisgrassi, a wonderful light lasagne made with many many layres, Ascolana olives, stuffed olives filled with a type of minced meat, breadcrumbed and lightly fried and so many more delicacies.

 

Check out some of our local favourites. We are sure you will enjoy them as much as we do.

 

http://hideawaylemarche.com/#/eat-see-do/4573478097

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A Short Lesson in Italian Salami & Sausage Making

A short fun film on sausage & salami making with two old Italians in Le Marche, Italy. We made 40 kilos of meat to cure in our farmhouse this winter!


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A culinary guide to Italy, region by region: Le Marche

A culinary guide to Italy, region by region: Le Marche | Hideaway Le Marche | Scoop.it

What a fantastic culinary journey through Italy. We live in stunning Le Marche and next time you visit, come and stay with us at The Hideaway, Amandola and dine at the amazing Il Tiglio near Montemonaco. From the outside, as you approach the tiny run down mountain village with wonderful views, you would never imagine what lies behind the doors of Il Tiglio. Immaculate restaurant, innovative locally produced food prepared with a passion by Enrico, informative but friendly staff and a huge wine ‘bible’. The Tiglio experience is certainly not one to be missed. But don’t tell everyone the secret we discovered or we will never get a table again!Italian cuisine does not exist. Instead Italy boasts 20 regions each with its very own diverse ‘cucina’ thanks to many micro-climates and historical micro


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Sarah Topps's insight:

What a fantastic culinary journey through Italy. We live in stunning Le Marche and next time you visit, come and stay with us at The Hideaway, Amandola and dine at the amazing Il Tiglio near Montemonaco. From the outside, as you approach the tiny run down mountain village with wonderful views, you would never imagine what lies behind the doors of Il Tiglio. Immaculate restaurant, innovative locally produced food prepared with a passion by Enrico, informative but friendly staff and a huge wine ‘bible’. The Tiglio experience is certainly not one to be missed. But don’t tell everyone the secret we discovered or we will never get a table again!

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Mariano Pallottini's curator insight, July 29, 2015 3:43 PM

Here the highlight about Le Marche:

"To the east bordering the Adriatic sits the region of Le Marche famed for its spicy fish stew, brodetto all’anconetana. But we skip its capital Ancona and head to the coastal town of Senigallia for two star Michelin treat Uliassi run by brother Mauro and sister Catia as chef and maître d’ respectively. Naturally a seafood inspired restaurant. Star dish from our dinner? A deep fried bread crust sandwiched with red mullet and dipped into a parsley anchovy soup.

Earlier in the day we pop into a stunning vineyard and winery, Cantina La Murola in Urbisaglia that unusually only produces single grape wines. My favourite from the wine tasting is Jole, a rose spumante using the charmat method similar to the PDO-protected prosecco. Sadly they do not yet export to Dubai.

Slow food artisan producers in Le MarcheThe following day we visit a trio of artisan producers that all embrace the Slow Food Movement’s principles – and all are open for public visits and shopping.

Trionfi Honorati in Jesi is a cheese maker selling over 20 buffalo (famed for its lower fat content) and cow milk cheeses from her farm (try the buffalo milk yoghurt); Sigi all-natural jams where I pick mulberries straight off the tree and into my mouth (jams are available at Heinz Beck’s Taste of Italy in Dubai; and cured pork heaven at Salumi Monterotti in Sarnano with a selection of hams, salamis including a PGI (protected geographical indication) delicious buttery ‘ciauscolo’, porchetta and matured pork loin."

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Come and Taste the Real Italy in Le Marche

Come and Taste the Real Italy in Le Marche | Hideaway Le Marche | Scoop.it

Since 2005 twice a year, in Springtime and in Fall, the FAMILIES of a few localities in the MARCHE Region (central Italy), open up the doors of their HOUSES to host NEW FRIENDS for dinner and to share with them, around the table, words and stories.

‘DINNERS AT HOME‘ (Le Cene in Famiglia) have become, in the past years, the HEART of an UNPRECEDENTED TRAVEL EXPERIENCE, told throughout a net of institutions, enterprises, accomodation facilities, associations and citizens, coordinated by tourism and culture professionals.

Travellers are hosted in selected B2B and are invited to DISCOVER the TERRITORY with the guide of CITIZENS who help them unveil unknown aspectes and hidden treasures of Italy.

At the end of the guided tours, guests may DINE in ONE of the HOUSES of the  MANY FAMILIES who JOINED the PROJECT: tradition’s recipes become the occasion to EXPERIENCE the most AUTHENTIC ITALIAN HOSPITALITY. [...]

 

Partecipate, click on the photo


Via Mariano Pallottini
Sarah Topps's insight:

What a great idea - this sounds like lots of fun!

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Tortellini with Vino Cotto (or use Sapa instead)

This recipe is unique and uses Vino Cotto. This meat filled Tortellini, is extremely tasty and delicious and delicate. 
Ingredients:

1 x batch of fresh pasta mix (as per video on our cooking channel)250grams x beef mince50grams x slithered radicchio80grams x fresh ricotta cheese50grams x grated parmigiano30grams x olive oil60grams x milk soaked almonds1/2 x lemon freshly squeezed2 x tablespoons of Vino Cottosalt to taste


Directions

-have a batch of freshly made pasta dough ready to be rolled
-mix all ingredients together in a bowl and place to side
-roll out pasta and cut into shapes (100mm diameter circles)
-make up an egg wash and coat pasta shapes
-make up balls with prepared mixture using teaspoon measure (approx)
-place in middle of cut pasta shape
-allow egg wash to dry then seal and shape accordingly
-add tortellini to salted boiling water and allow tortellini to rise to the surface and cook for further three minutes
- drain and serve to taste


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Mariano Pallottini's comment, February 21, 2013 11:56 AM
Salve Marco, io ti ringrazio per la precisazione. Premesso che il mio auspicio è quello che tu usassi lo strumento dei commenti maggiormente e non solo per precisazioni o puntualizzazioni. Vorrei chiederti dove ho scritto che Sapa e Vino Cotto sono la stessa cosa? Sono un sommelier di secondo livello e so benissimo la differenza fra i due prodotti, conosco anche le caratteristiche organolettiche e la similitudine fra i due prodotti in termini di Acidità, zuccheri carammellizzati e il fatto che (almeno dalle mie parti) come ingredienti, quindi nei processi termici di preparazione, vengano ad essere considerati alternativi (anche se non identici). E' in virtù di queste considerazioni che ho inserito la Sapa, che a mio giudizio potrebbe meglio sposarsi con la ricetta, visto anche il suo maggior uso in primi piatti della tradizione. Non sei d'accordo?
Marco Lorenzetti's comment, February 22, 2013 3:14 AM
Mi ha confuso quel SAPA instead del titolo. Comunque, siamo colleghi, anch'io sono sommelier di II livello.
Mariano Pallottini's comment, February 22, 2013 5:25 AM
Nessun problema. Continua a seguirmi, spero sempre di farti diventare un blogger. :-)