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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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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


Via Mariano Pallottini
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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. :-)
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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!


Via Mariano Pallottini
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