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Tagliatelli with Porcini Mushrooms

Tagliatelli with Porcini Mushrooms | Le Marche and Food | Scoop.it

Who knew that something that tastes so rich, warm, and elegant could be so easy to cook! Porcini mushrooms (fresh) are not inexpensive, so I was a little scared about the cooking. As it turns out, if you have ever sautéed any other type of mushroom, it is just about like that!

Ingredients

  • 1 onion
  • Extra virgin Olive oil
  • 3 cloves of garlic
  • Fresh Porcini Mushroom, cleaned and cut into bite size pieces
  • Vegetable broth
  • Salt
  • Red pepper flakes
  • Fresh chopped parsley
  • Tagliatelli
  • fresh wild mint (or fresh regular mint, will do) chopped
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Le Marche and Food
Discover and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
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Walter Guerra: From Le Marche the Italfoods founder in San Francisco

Walter Guerra: From Le Marche the Italfoods founder in San Francisco | Le Marche and Food | Scoop.it

ItalFoods is the primary Distributor and Importers of Italian Foods, Pasta, Olive oil, Tuna, Cake and cookie in San Francisco, Bay Area and California. In 1978, Walter Guerra recognized that the San Francisco Bay Area represented a ripe market for imported Italian specialty foods. Walter had emigrated from the Marche region of Italy only 15 years earlier. He had seen that large, growing Italian-American communities were influencing the tastes of their neighbors, and that interest in traditional Italian cuisine was spreading across the nation. [...]

Mariano Pallottini's insight:

The largest West Coast importer of Italian food with roots in Le Marche. A native of Urbania, Italy, in the province of Pesaro, Walter Joseph Guerra moved to San Francisco in 1963, shortly after turning 25 and falling in love with Georgette Paladini, a Bay Area resident vacationing in Italy to discover her ethnic roots. 

Italfoods growth is still a team effort, even with today’s 116,000 sq. ft. warehouse, several hundred suppliers, over 4,000 customers and over 70 dedicated employees 

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Olio Vitali: quality extra virgin olive oil in Le Marche

Olio Vitali: quality extra virgin olive oil in Le Marche | Le Marche and Food | Scoop.it

Olio Vitali is an high quality extra virgin olive oil produced by Vitali family from three generations, selecting the best types of olives of Piceno region!
Monocultivar SARGANO, FRANTOIO, ASCOLANA e CARBONCELLA are the principals oilve oil produced. And FRUTTATO - NONNO LUIGI selected by Grandfather Luigi thanks to his old experience. So he found the best mixing to have this particular taste. This Oil is absolutely genuine, with a gentle taste but fairly intense and long lasting aroma.
Has beneficial effects on the entire gastro-intestinal apparatus, it is useful for the prevention of cardiovascular disease, normalize blood pressure and has an antitumor function for the whole human organism.[...]

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Asparagus & Ricotta Chickpea Crespelle

Asparagus & Ricotta Chickpea Crespelle | Le Marche and Food | Scoop.it

Asparagus & Ricotta Crespelle (Serves 4, or makes 8 Crespelle)

For the Crespelle

  • 2 Eggs
  • 1/2 cup chickpea flour
  • 1 cup Goat’s milk*
  • 1/4 cup water
  • A pinch of salt
  • Oil or butter for the pan

For the Asparagus Ragù

  • 1 lb Asparagus spears (weight trimmed)
  • 1 Small-ish onion
  • A small carrot
  • A piece of celery stick (about 4 in.)
  • 3 Tbsp Olive oil
  • A half cup of white wine
  • A half cup of vegetable stock, plus more
  • Salt&Pepper

For the Ricotta filling

  • 10 Oz Creamy ricotta*
  • 1/4 cup grated Pecorino or hard seasoned goat cheese
  • A good grating of nutmeg
  • Salt&Pepper

To finish

  • More grated cheese
  • Finely chopped green onion or scallions
  • Extra virgin olive oil for drizzling
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La Cerca - Ricerca di tartufi e Produzione di Prodotti al Tartufo

La Cerca - Ricerca di tartufi e Produzione di Prodotti al Tartufo | Le Marche and Food | Scoop.it

Walking in a wood, listening to its sounds, smelling its fragrances: step by step, the scents of digged ground... and finally the discovery.
In the search (Cerca) for truffles people from Le Marche express all the passion for this rich and generous land, deserving our respect and protection. The high quality of truffle let you live a multisensory experience and the authentic feeling that binds us to the earth.

Mariano Pallottini's insight:

Truffles represent a really great business that increases a lot in recent years. Come in Le Marche to establish your business connections:



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Adventure Food: Trying Vincisgrassi from a recipe book

Adventure Food: Trying Vincisgrassi from a recipe book | Le Marche and Food | Scoop.it

often when someone posts a thread about something, it sticks in my head and i have to make it post haste. this week it was the lasagna thread. so, that happened. i used the recipe from my uncle's cookbook. i add fresh herbs.

Mariano Pallottini's insight:
With many photos in this post you can even try to prepare the best Le Marche speciality food
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Do You Know Where Your Pasta Comes From? by Tamara Griffiths

Do You Know Where Your Pasta Comes From? by Tamara Griffiths | Le Marche and Food | Scoop.it

Recently I returned to the bakery in the Sibillini mountains where they harvest their wheat by hand to buy some flour. None was for sale, so many people want to buy their flour they couldn't begin to meet the demand. When I asked a neighbour in a mountain village why people don't want supermarket flour he was astounded by my innocence. "Don't you realize the preservatives and insecticides they use to stabilize flour, sometimes for years? You wouldn't believe what some countries do to wheat."[...]

These practices exist partly because we demand them. In the developed world many people have the luxury of choice. Like some mountain people in Central Italy we could choose to eat only fresh food, in season, from local sources. This means wheat wouldn't be eaten for more than six months of the year. But it's good to eat diverse types of carbohydrates as early people living in the mountains here did. There were many types of grains and beans grown at different times of year, in diverse climate conditions. 'Bread' and delicious pasta can be made from chestnut flour (or almonds or chick pea flour) as people did in Roman times. Use whatever is fresh and in season. When my neighbor buys his flour from the artisan mill, the whole family of three generations spend one Sunday together using all the flour while it's fresh [...]

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Pasta and Beans - Pasta e Fagioli

Pasta and Beans - Pasta e Fagioli | Le Marche and Food | Scoop.it

Beans, fagioli, are grown throughout the Italian peninsula and Sicily, with most regions having their favorites. With such a good source of protein so readily available, beans form a substantial part of the traditional Italian diet and you’ll find them served in every way imaginable — raw, stewed, baked, steamed, you name it. As one might expect, each of Italy’s regions adds its own distinctive flair to the many basic recipes and that’s certainly true of today’s recipe.
Ingredients

  • 1 celery stalk
  • 1 small onion
  • 1 or 2 garlic cloves
  • about 1/4 c fresh parsley
  • 2 oz (57 g) guanciale (salt pork, pancetta, or non-smoked bacon may be substituted)
  • 3 tbsp olive oil
  • 4 plum tomatoes, peeled and chopped
  • 8 oz (230 g) dried Borlotti beans (See Notes)
  • rind from a chunk of Pecorino Romano cheese (Parmigiano Reggiano rind may be substituted)
  • 2 cups pasta (see Notes)
  • grated Pecorino Romano cheese (Parmigiano Reggiano may be substituted)
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Filled artichokes - Carciofi Ripieni

Filled artichokes - Carciofi Ripieni | Le Marche and Food | Scoop.it

Ingredients filled artichokes:

  • Artichokes
  • 1 lemon
  • bread crumbs
  • garlic leaves
  • a few mint leaves
  • parsley
  • olive oil and salt

Directions

The quantity of ingredients needed depends on the size and amount of artichokes necessary.

To begin cutting the artichokes first rub your fingers with lemon. Eliminate the outside leaves of the artichokes and then cut the sharp points off. Then put them in a bowl of lemon juice and let stand for 15 minutes.[...]

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Ascoli Piceno in Le Marche, a town and its Evoo

L’Olio Tenero® was born from the desire to share a unique product from Ascoli Piceno land. Oliva ascolana tenera harvest took place between early October and 30th November 2013. Once gathered into crates, the olives are taken to the mill in two different times, at lunch and after sunset. At the mill, the olives are stored in spaces provided. The olive oil extraction was achieved by continuous cycle at a constant temperature, never above 27° C. The olive paste was obtained by mechanical crusher, while the solid-liquid constituent parts are separated according to their density by the horizontal centrifuge (decanter). A second one upright centrifugal separator applies centrifugal force to separate the oil from the aqueous fraction.
L’Olio Tenero® obtained is stored in tank to bring the oil to the right temperature and controlled atmosphere, then it will be graded according to its physico–chemical and organoleptic characteristics. 

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Affogato al Caffe: The wonders of Ice-Cream+Coffee

Affogato al Caffe: The wonders of Ice-Cream+Coffee | Le Marche and Food | Scoop.it

Affogato al Caffè

Ingredients

  • 200ml strong espresso coffee
  • 4 scoops good-quality vanilla ice cream

Instructions

  1. Make the espresso coffee, enough for 4 little after-dinner coffee cups.
  2. Put the ice cream into 4 dessert glasses or cups.
  3. Drown each glass with coffee and serve while warm and melting.
  4. To make it even more indulgent add a few pieces of plain chocolate in the hot coffee before pouring over the ice cream. Serve immediately!
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Pasta agli Aromi | Italian Video Recipe with Fabrizio de Andrè

How to make  pasta tomato and herbs sauce.

Ingredients

  • onions
  • garlic
  • romarin
  • sage
  • basil
  • origano
Music: "La vecchia città" - Fabrizio de Andrè


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Visciole in the sun

Visciole in the sun | Le Marche and Food | Scoop.it

Visciole: rounded form, intense red colored pulp with a slightly sour taste. They are largely used in the production of jam, jelly, syrup and liqueur. Visciola di Cantiano variety is especially appreciated and is registered in the official list of Marche traditional agroindustrial products.
Visciole have the lead role in a traditional recipe of Marches which is really easy to make: visciole in the sun. This is my family recipe.
VISCIOLE IN THE SUN
Ingredients

  • Ripe visciole
  • Caster sugar

Method of preparation

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Casciotta of Urbino: Michelangelo’s favourite cheese

Casciotta of Urbino: Michelangelo’s favourite cheese | Le Marche and Food | Scoop.it

The great artist Michelangelo, while realizing ‘Moses’ and ‘Pietà’, never run short of the ‘Casciotta of Urbino’ cheese : on the contrary, he was so fond of this product that bought several pastures in the municipality of Urbania, in order to have always the fresh milk necessary in order to produce it.
Characterized by a very aromatic character, because it preserves scents of milk and fresh spring herbs, the Casciotta d’Urbino cheese is very appreciated for its versatility in cooking, which makes it suitable for both snacks and the most refined dishes. [...]

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Le Marche Chef Angeletti at the Hotel Xenia, Kensington, London

Le Marche Chef Angeletti at the Hotel Xenia, Kensington, London | Le Marche and Food | Scoop.it

Hotel Xenia’s general manager  Giacomo Battafarno: << We’ve just had a new chef join us named Andrea Angeletti who will help us drive forward our food and beverage offering. Angeletti is a Michelin star chef and joins us from the Marche region in Italy to roll out a new menu. It will focus on the quality of the products we bring into the hotel; we want it to be seasonal and fresh too. He will also invite other chefs from other countries to come over and develop special menus or events>>. [...]

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A ‘tender’ oil | Italian Food Excellence

A ‘tender’ oil | Italian Food Excellence | Le Marche and Food | Scoop.it

L’Olio Tenero®, a single variety extra virgin olive oil produced in limited quantities since the time of ancient Rome, was brought back to life in 2013 thanks to Giuliano Tosti’s desire and passion. In ancient times, this oil was researched both for its quality and delicacy, and chosen as valuable food and medical remedy for many ailments. It is exclusively obtained from the pressing of the ‘Ascolana Tenera’  olive, widespread in the provinces of Ascoli, Fermo, and Teramo, at no more than 500 metres above sea level. It is a unique expression of the area of Piceno, in a growing land which spreads on more than 90 municipalities, at the boundary between Marche and Abruzzo. [...]

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Crescia: The Easter Bread From Le Marche, Italy in Canada

Crescia: The Easter Bread From Le Marche, Italy in Canada | Le Marche and Food | Scoop.it

My Family came to Canada in 1913 from the town of Pesaro in the Province of Le Marche, Italy. Over the years, traditions were lost or no longer practiced as my ancestors blended more into the Canadian fabric. But, Crescia has always survive the test of time and it has now been alive and well for 4 generations in our Canadian family. I’m sure it’s not the same as the one my great-grandmother (Bisnonna Laura) made, but I hope it’s a close second.

Crescia is a vastly different bread, depending on the region of its origins. It can be as thin as focaccia or as high as the crescia that originated in Pesaro. The later is the one that my Family has made for generations, though it was denser and did not rise as high as the one that I make. But, it is similar in its signature ingredients of eggs, black pepper and cheese.[...]

Mariano Pallottini's insight:

Miracolo Gastronomico: la tradizione della Crescia di Pasqua si è perpetuata anche nei nipoti di immigrati Marchigiani in Canada e, come ci insegnano i linguisti, probabilmente anche le ricette come il dialetto si conservano in originale senza contaminazioni esotiche o etero-regionali, integre salvo per la reperibilità degli ingredienti. 

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Celebritize You's curator insight, April 10, 12:21 PM

Anything from Italy is delicious to me!

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Easter Cheese Crescia Recipe

Easter Cheese Crescia Recipe | Le Marche and Food | Scoop.it

As a child, waking up on Easter Sunday felt almost like the resurrection that is celebrated that very day: It meant a joyful lunch after Mass, all while bathed in the newly found sunlight of May.
My grandfather -- who always worked as hard as his arms would allow him and never thought one should fit comfortably in a pair of farmer's shoes --- wore cologne and combed his hair back with grease. He smoked with an Alain Delon-esque allure as he waited for my grandma to put on her best coat and go to Mass.
The previous day, she would put freshly laid eggs into a basket and bring them to the priest, so that he could impart his blessing upon them. Then she would make Crescia, which she and my grandfather would eat with hard-boiled eggs and cold cuts as a pre-Mass breakfast. They would then drive off on their old, cream-colored Fiat 600. After 40 days of Lent, celebration was in order; the richness of the Crescia summed up their feeling of post-Lent satisfaction in a most outstanding fashion.
I collected this recipe from scraps found in my grandma's old notebook, which had been buried in a closet for several years.

Ingredients

  • 3.5 ounces Sourdough starter, or leftover bread or pizza dough
  • 4 cups Bread Flour (17.6 oz)
  • 5 Eggs
  • 1/2 cup Flavorful olive oil
  • 1.7 ounces Lard (substitute with a bit more oil if not using)
  • 3.5 ounces Mix of grated Pecorino and Parmesan cheeses
  • 1 tablespoon Salt
  • 1 tablespoon Pepper


Directions

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Typical Le Marche Easter Cake | Crescia al Formaggio and Molding

Typical Le Marche Easter Cake | Crescia al Formaggio and Molding | Le Marche and Food | Scoop.it

Crescia al Formaggio - Adapted from The Italian Baker

  • 2 cups sourdough starter
  • 4 large room temperature eggs
  • 3 egg yolks
  • 5 TB lukewarm water
  • 1 TB sugar
  • 1 stick softened butter
  • 4 TB olive oil
  • 1 tsp salt
  • 2 cups freshly grated Parmesan cheese
  • 1 cup Pecorino Romano cheese, freshly grated
  • 4 cups flour
  • 1 egg white, beaten
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Edible Wild Herbs Recipes | Borage Fritters - Borragine Fritta

Edible Wild Herbs Recipes | Borage Fritters - Borragine Fritta | Le Marche and Food | Scoop.it

It’s that time of year … borage shows up at markets with its intensely blue, five-petal flowers, which is why this herb is also known as “starflower”. Nature can be such a ham with excess on occasion but it cannot be denied that she knows a trick or two about seduction. Borage looks so … so … “fresh” and “vivid” and come-hither, reminding us that Spring is all about promise and potential, renewal and re-jewel. Borage is very Alice in Wonderland … Eat Me.[...]
Once trimmed, the borage needs proper cleaning, I was able to wash and rinse them in the kitchen sink.
When the water came to the boil, I added some salt and gently slid the borage leaves into the pot. The idea is to wilt the borage, so only a few minutes of simmering will suffice. Drain the borage and allow to cool. Shape the borage into little patties ... [...]

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What To Do In Le Marche in every season

What To Do In Le Marche in every season | Le Marche and Food | Scoop.it

WINE - The wines of Le Marche are increasingly popular and their quality has reached outstanding levels. Currently there are 15 DOC and 6 DOCG wines in the region, some from grapes that are only grown in very small areas.
TRUFFLES AND FORAGING - Eating foraged foods is very popular in Le Marche countryside and it’s not strange seeing whole families in the fields with bags and baskets collecting seasonal wild herbs, berries, mashrooms and edible flowers. The king of wild foods is the truffle, which grows all year round in the area around Acqualagna.
EATING OUT AND FOOD SHOPPING - Local farmers produce great ingredients and the whole area is full of excellent shops and restaurants that sell and serve this produce.
TOURS - In October you can experience truffle hunting with a truffle hunter and his dog,
Visits to very special producers: Saffron Farm, Salami Factory,
Some good wineries offer wine tastings
COURSES - Cooking classes. Learn how to cook fresh seasonal ingredients like a real Italian

TRY A LE MARCHE EXPERIENCE: VALLE NUOVA
Using organic produce (cereals, meats, eggs and poultry, heirloom fruit and vegetables, wild herbs and berries that we forage in the farm) white truffles from our woods and products from organic farms, the farm stay VALLENUOVA prepares jams and juices, sweet and savoury preserves, bread, cakes and desserts, liqueurs, salamis and gorgeous dinners. http://vallenuova.it/ 

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Italian Vegetable Stew Crockpot Recipe

Italian Vegetable Stew Crockpot Recipe | Le Marche and Food | Scoop.it

Here is another one of those big pots of stew bursting with amazing flavor! Guess what you can adapt this to any way your family likes when it comes to ingredients. This one is full of vegetables, fresh. Green beans, carrots, peppers, zucchini, potatoes. Of course you can add many other delicious vegetables along with just the few I named and I am going to list those suggestions below so continue to read on. Oh and of course for you meat lovers, there are suggestions for you too!

If you prefer a meat stew then add beef, chicken , lamb or pork

Ingredients

  • 1 - 28 ounce can of tomato sauce or use 2 pound of fresh plum tomatoes put through the food processor (of course mine are fresh ones here in this stew, leave out 3 tomatoes and chop into cubes)
  • 3 fresh cubed tomatoes if using canned sauce
  • 3 small zucchini cubed
  • 4 cubes and clean potatoes
  • 3 cups of fresh green beans
  • 1 cup fresh carrot slices
  • 1 sprig fresh rosemary
  • 2 or 3 stems of fresh parsley leaves
  • 1 fresh bay leaf
  • 1/2 cup red wine or white use water if you want
  • 1 1/2 cups water
  • 2 large cleaned and sliced bell peppers
  • 3 cloves minced garlic
  • 2 teaspoons garlic powder
  • oregano, salt, pepper to taste
  • olive oil
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Marbled Ring Cake Le Marche Style - Ciambella Marmorizzata

Marbled Ring Cake Le Marche Style - Ciambella Marmorizzata | Le Marche and Food | Scoop.it

When you're pressed for time & need a go-to dessert - this is it! So simple to make, you can't mess it up! I love it because it can be eaten all day - breakfast, lunch & dessert! The only problem...never lasts long!
Ingredients - Serves 6-8

  • 6 tablespoons sweet butter, melted (plus extra for greasing)
  • 3 1/2 cups all-purpose flour(plus extra for dusting)
  • 2 teaspoons baking powder
  • scant 1/2 cup superfine sugar
  • 2 eggs
  • 3/4 cup milk
  • 1/4 cup unsweetened cocoa powder
  • confectioner's sugar, for sprinkling
  • salt
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La Tavola Marche: Only in Italy...Military Issued, Cheese Grater

La Tavola Marche: Only in Italy...Military Issued, Cheese Grater | Le Marche and Food | Scoop.it
For those times during battle when you just can’t go without grated Parmesan over your pasta, the Italian Army and Cantoni designed this rustic yet hardy cheese or bread grater - meant to stand the test of time! There may be a war, but that’s no time to compromise quality or class...you wouldn't eat your pasta over cooked so why eat it without grated parm? Not on your life. After all, there are priorities, even in the field.
The sturdy box grater is serious, and has to be, in order to cope with a block of aged, knife busting Parmesan. This grater is really simple. Open it up and you will see a "piano roll" full of stainless steel spikes. A large crank on the side turns this roll. Place the cheeses on the platform, close the door applying pressure on the cheese and crank. Pull open the drawer to remove the fresh grated cheese. It's that simple and comes out perfect every time!! [...]
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Tina Birra Paoletti: the craft beer from Ascoli Piceno

Tina Birra Paoletti: the craft beer from Ascoli Piceno | Le Marche and Food | Scoop.it

Produced by: Paoletti
Alcohol content: 4.7% by vol.
Color: Blonde
Type of fermentation: Low
Serving temperature: 8° C
Family beer: Lager
Beer style: European Pale Lager
Style: Bohemian Pilsner

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Meat rolls from Marche - Scaloppine ripiene marchigiana

Meat rolls from Marche - Scaloppine ripiene marchigiana | Le Marche and Food | Scoop.it

This recipe for meat rolls Marche as indicated by the use of the characteristic Ciauscolo salami which has a soft texture and a lightly smoky flavor spiced up with garlic and juniper. If you are not in central Italy, these sausages can be hard to find it.
Ingredients

  • 300 g very thinly sliced beef or veal
  • 150 g Ciauscolo/soft salami
  • 80 g cured ham
  • 2 tbsp grated parmesan
  • Fresh sage, salt, pepper and olive oil
  • Flour
  • 1 clove of garlic
  • 1 tbsp tomato paste
  • 200 ml red wine
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