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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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Italian-Style Eggplant Parmesan - Melanzane alla Parmigiana

Italian-Style Eggplant Parmesan - Melanzane alla Parmigiana | Le Marche and Food | Scoop.it

Sweet, silky, and absolutely delicious, this breading-free version of eggplant parm made in Italy is well worth trying, especially in late summer when eggplant (and tomatoes!) are at their best.

Ingredients

  • Vegetable oil, for frying
  • 2 pounds eggplant, sliced 1/4 inch thick
  • Kosher salt
  • 1 1/4 cups tomato sauce (see note above)
  • 3/4 pound shredded fresh mozzarella
  • Torn fresh oregano leaves from about 4 sprigs
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Pasta Bake with Fresh Tomato-Basil Sauce

Pasta Bake with Fresh Tomato-Basil Sauce | Le Marche and Food | Scoop.it

Ingredients

  • Fresh Tomato-Basil Sauce
  • 2 tablespoons olive oil
  • 2 cups seeded and chopped Roma tomatoes
  • 2 cloves garlic, minced (my cloves were on the larger side)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon sugar
  • 1½ teaspoons chopped fresh basil
  • ¾ teaspoon chopped fresh thyme
  • ¾ teaspoon chopped fresh oregano
  • 1 tablespoon heavy cream
  • Pasta Bake
  • 2 cups rigatoni pasta, cooked according to package directions
  • 1 medium zucchini, chopped into small pieces
  • 4 oz feta cheese, cut into small cubes
  • 2 cooked boneless, skinless chicken breasts (or 1 cup shredded rotisserie chicken)
  • ½ cup shredded Italian cheese blend
  • 2 tablespoons grated Parmesan cheese

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Bucatini alla pizzaiola

Bucatini alla pizzaiola | Le Marche and Food | Scoop.it

Bucatini alla pizzaiola, a delicious baked pasta dish that sings all the favorite flavor notes of southern Italy. It’s styled alla pizzaiola, literally “pizza style”, for its oregano-scented marinara sauce.

Ingredients - Serves 4-6

  • 500g (1 lb) bucatini
  • 750ml (3 cups) of marinara sauce, preferably made with fresh tomatoes
  • A pinch of oregano
  • A few fresh basil leaves
  • 200g (7 oz) mozzarella, cut into cubes
  • Grated parmesan cheese, q.b.
  • Salt

For the topping:

  • 2-3 fresh ripe tomatoes, sliced
  • Oregano
  • Breadcrumbs
  • Olive oil
  • Salt
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Italian Potato Salad Recipe

Italian Potato Salad Recipe | Le Marche and Food | Scoop.it

Ingredients

  • 6 to 8  cubed boiled potatoes with no skins
  • 1 can of pitted large black olive or kalamata olives
  • 3 chopped plum tomatoes
  • 1 can chick peas drained
  • 1 bell pepper finely chopped
  • 1 cucumber chopped seeds removed

Dressing:

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 4 tablespoons lemon juice
  • 2 teaspoons minced garlic
  • 1 teaspoon garlic powder
  • 1 teaspoon each dried basil, oregano, parsley
  • salt and pepper to taste
  • 1/4  teaspoon cayenne pepper
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Italian Food History: Why do Italians eat so well ?

Italian Food History: Why do Italians eat so well ? | Le Marche and Food | Scoop.it

Truth is, Italy has become a model to imitate in the way ingredients are to be prepared, cooked and then consumed in company.

An excursus over the more and least known facts about italian food history. Where does it come from? What does "typical italian food" really mean? [...]

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intoHistory's curator insight, August 20, 11:01 AM

Our vision about Italian culinary traditions is full of clichés. The historical reality has little to do with our image of the farmers’ simple and genuine lifestyle. Refined, varied and healthy food was the privilege of an elite. Life was tough and creativity was rather a way to hide the precarious and poor dietary conditions of the population...

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Everything You Need to Know to Start Baking Awesome Bread

Everything You Need to Know to Start Baking Awesome Bread | Le Marche and Food | Scoop.it
Hi everyone, and welcome to our brand new bread column. Think of this as a safe space, committed to talking about—and demystifying—your breads and doughs. Our goal is to break down some of the basics of the techniques, chemistry, and superstition behind great bread, and make the whole idea of getting your hands in some dough a little less intimidating.
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What to eat in Ferragosto Italian Style: Really tasty antipasti

What to eat in Ferragosto Italian Style: Really tasty antipasti | Le Marche and Food | Scoop.it

Learn how to make Really tasty antipasti


  • Prosciutto crudo – 200g/ 6.7oz thinly sliced.
  • Ciauscolo – 200g/ 6.7oz sliced
  • Honeydew melon – 1
  • Pecorino cheese – one young, one seasoned
  • Organic Italian Honey
  • Country bread – 8 slices
  • Garlic – 1 clove
  • Ginger – small lump
  • Extra virgin olive oil – to drizzle

Arrange the meats on a platter with slices of melon.

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Italian Summer Food

Italian Summer Food | Le Marche and Food | Scoop.it
What do Italians eat during those hot summer months when your appetite naturally decreases?
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The ultimate tomato sauce recipe

The ultimate tomato sauce recipe | Le Marche and Food | Scoop.it

The ‘sugo al pomodoro’ is used everywhere – on pasta, on gnocchi, on pizza and in baked dishes like melanzana parmigiana.
Oh and the sauce itself? Well it’s best made fresh – and there’s no excuse really as it’s a doddle
Ingredients

  • Extra virgin olive oil – 6 tsp of a fruity one
  • Onions – 2 medium
  • Italian plum tomatoes – 800g tinned
  • Dried oregano – 1 tsp at least
  • Fresh basil – couple of sprigs
  • Garlic – 3 large cloves
  • Salt and pepper to taste
  • Milk or sugar to taste
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Gelato al Pistacchio Recipe

Gelato al Pistacchio Recipe | Le Marche and Food | Scoop.it

Pistachio Gelato Recipe

Ingredients

  • 1 heaping cup (160 g) pistachios, unsalted, roasted, skins removed  
  • 3/4 cup castor sugar 
  • 1.5 cups (350 ml) whole, full-fat milk
  • 1.25 cups (300 ml) heavy cream
  • 1/2 tsp vanilla
  • pinch of salt
  • additional pistachios, crushed, for garnish — optional

Directions

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The Perfect Lemon Tart

The Perfect Lemon Tart | Le Marche and Food | Scoop.it

This truly is the perfect lemon tart. The puckery lemon custard delivers a pure lemon flavor, perfect ending to any meal!
Ingredients

  • Shortbread Dough (Pâte sablée)
  • 255 g flour, sifted (9 oz)
  • 150 g butter (3.5 oz)
  • 90 g confectioners sugar (3 oz)
  • few drops of vanilla
  • pinch of salt
  • 2 egg yolks
  • 1-2 tablespoons ice cold water

Directions

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Lemon and Herb-Stuffed and Grilled Trout

Lemon and Herb-Stuffed and Grilled Trout | Le Marche and Food | Scoop.it
Fresh fish on the grill is a summertime favorite both for its flavor and ease of cooking. Just a few minutes on the barbecue and dinner is ready! We especially love whole trout stuffed with various herbs and spices that infuse the fish’s tender fles

Ingredients Serves 4

  • 4 small trout
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 of an onion, sliced
  • 1 lemon, sliced
  • A handful of Italian flat leaf parsley
  • A handful of fennel fronds
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On jovinacooksitalian.com: Make A Marche "Inspired" Dinner

On jovinacooksitalian.com: Make A Marche "Inspired" Dinner | Le Marche and Food | Scoop.it

Marche’s location is ideal for both catching fresh seafood and harvesting food from the land. While Marche recipes make frequent use of pecorino cheese, olive oil and unsalted bread, they are also influenced by other nearby regions. Marche’s most famous appetizer is Olive Ascolana-olives are stuffed with a bread, cheese and meat filling before being deep-fried. [...]

Mariano Pallottini's insight:

It is nice to see overseas people telling about Le Marche. I always liked this site is full of long articles. You can even read things that show a great documentation work on books and publications.

When http://jovinacooksitalian.com/ dedicated an article to my beloved Region, even with some imprecisions, I don't tell you, ho esclamato: SUPER!!!

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Five Days of Renaissance Art, Cake Design, Fabulous Food and World's Best Wine in Le Marche

Five Days of Renaissance Art, Cake Design, Fabulous Food and World's Best Wine in Le Marche | Le Marche and Food | Scoop.it

If you're aching to visit Italy and wouldn't mind cooking classes, a porchetta tasting and an intensive, hands-on class on cake design, this is the tour for you. From Oct. 7-12, renowned sugar artist and cake designer Margaret Braun will host a group in Sant'Angelo, a small, picturesque village in Le Marche—a.k.a. truffle country. The trip will include Italian feasts, a truffle hunt, art tours and master cake classes with Braun throughout which travelers will design their own sugary masterpieces. The trip costs $3,650 (not including airfare). [...]

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Gluten Free Holidays in Le Marche

Gluten Free Holidays in Le Marche | Le Marche and Food | Scoop.it

Travel in Le Marche eating every day in a different place lot of pasta and some pizza without to be worry about gluten is possible and... it's Le Marche, the place you can eat one of the most refined and delicious cuisine in the world. Cappone di Colbordolo is a tiny town you won't find on many maps but there is a place listed on the website www.mangiaresenzaglutine.it of gluten free Restaurants. There is "La Lucciola" Restaurant in the marvelous San Severino Marche that defines itself the Oasis of Gluten Free with gluten-free dishes, but basically they'll make you anything you want in a gluten-free way, including every kind of pasta (except ravioli and lasagne) and every kind of pizza. The restaurant can serve gluten free bread as well. You can eat also at the world renowned Le Marche destination restaurants (es. Il Marchese del Grillo in Fabriano) and, yes, they take care of their gluten-free guests as well.
So take care of the following list to experience your gluten free holiday in Le Marche.

Il Lazzaretto – Ancona AN

La Botte – Ancona AN

Osteria Teatro Strabacco – Ancona AN

L'Oasi - Angeli di Rosora AN

Il Villino - Campocavallo di Osimo AN

Gina – Cupramontana AN

Hotel Gentile da Fabriano – Fabriano AN

Hotel Pineta – Fabriano AN

La Vecchia Cartiera - Dolce & Salato – Fabriano AN

Marchese del Grillo – Fabriano AN

Il Cantuccio - Falconara Marittima AN

Oasi - Paese dei Bimbi - Falconara Marittima AN

Hotel Federico II – Jesi AN

La Brusca – Jesi AN

Mezzo Metro da Ale – Jesi AN

Il Girasole - Marina di Montemarciano AN

Ristorante delle Rose - Marina di Montemarciano AN

Ada – Osimo AN

Bano – Senigallia AN

Eden – Senigallia AN

Hotel Trieste – Senigallia AN

Il Casale – Senigallia AN

Michele da Ale – Senigallia AN

Ristorante Degli Ulivi – Senigallia AN

SenBhotel – Senigallia AN

Belvedere – Staffolo AN

Agriturismo Azzurro - Acquaviva Picena AP

Al Teatro - Ascoli Piceno AP

La Cittadella - Ascoli Piceno AP

Mister OK - Ascoli Piceno AP

Villa Pigna – Folignano AP

Ciaschì – Grottammare AP

Chalet Duilio - Porto San Giorgio FM

Chalet Vela - Porto San Giorgio FM

Happy Days - Porto San Giorgio FM

Ciak Brasserie - Porto Sant'Elpidio FM

Chiaroscuro - Belforte del Chienti MC

Etoile – Camerino MC

Hotel Bellavista – Castelraimondo MC

Villa Cortese - Chiesanuova di Treia MC

La Briciola Beach - Civitanova Marche MC

Loft 112 - Civitanova Marche MC

Itaca – Corridonia MC

Il Maniero - Loro Piceno MC

Osteria dei Fiori – Macerata MC

Hotel Giannino - Porto Recanati MC

La Cantina di Ale – Recanati MC

Dream - San Severino Marche MC

La Lucciola - San Severino Marche MC

Osteria San Nicola – Tolentino MC

Antiche Mura – Treia MC

Da Otello – Treia MC

Le Fontane – Cagli PU

La Stazione di Posta – Cantiano PU

La Nuova Fazenda - Cappone di Colbordolo PU

Hotel Orfeo – Fano PU

Il Barone Rosso – Fano PU

Kalaverde – Fano PU

Osteria dalla Peppa – Fano PU

Mastin Vecchio – Gradara PU

La Riva - Marotta di Mondolfo PU

Maria – Mondavio PU

Il Chiostro dell'Avis – Mondolfo PU

Agorà Rossini – Pesaro PU

Ariston Blue Dream – Pesaro PU

Hotel Nautilus – Pesaro PU

La Testa del Re – Pesaro PU

Polo Pasta & Pizza – Pesaro PU

Ristò Vera - Pesaro PU

Brezza Di Mare - Rio Salso PU

Locanda La Cerasa - San Costanzo PU

Cascina delle Rose – Sant'Ippolito PU

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Le Marche Best Food E-Commerce Websites

Le Marche Best Food E-Commerce Websites | Le Marche and Food | Scoop.it

Well-known Le Marche luxury food e-commerce websites, invite you to discover their fine grocery collection. Find many gourmet gift ideas proposed by a selection of the best food e-commerce operating with productions Made in Le Marche Region or make your own assortment for a gourmet and personalized gift box.
Cheeses, pasta, cured meats, wines, beers, jams, fruit juices, quality extra virgin olive oils directly at your door. Experience the Best Le Marche Food Production in every season.

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How to Make the Best Tomato Sauce From Fresh Tomatoes

How to Make the Best Tomato Sauce From Fresh Tomatoes | Le Marche and Food | Scoop.it

However many ways there are to skin a cat, I'd wager there's fifty times as many ways to make tomato sauce from fresh—not canned—tomatoes. The best, though, comes from summertime tomatoes at the peak of ripeness, and layers the deeply sweet flavors of long-cooked tomatoes with the fresh, bright, fruity notes of barely-cooked ones. This sauce achieves that, and is so good, you won't even need to put cheese on top. [...]

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Pinzimonio, supersimple Italian dish of raw vegetables

Pinzimonio, supersimple Italian dish of raw vegetables | Le Marche and Food | Scoop.it
A refreshing and healthy appetizer to cool off the Summer heat! Cheap, light, colourful, easy to prepare and suitable for everybody!
You can put all the vegetable in a large bowl and prepare small bowls with a little dressing for each guest to dip the vegetables in, but also you can make single portion using a large glass and putting the salt/oil/pepper on the bottom.
Ingredients 
  • 1 cucumber
  • 1 fennel
  • 8 radishes (if you like them)
  • 2 carrots
  • 2 stalks celery
  • 1 red/yellow pepper
  • 2 endives
  • 2 Long tomatoes or cherry tomatoes
  • Salt and pepper
  • Extra Virgin olive oil
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Roast sucking rabbit with potatoes

Roast sucking rabbit with potatoes | Le Marche and Food | Scoop.it

The roast sucking rabbit with potatoes is a second course of the Marche. Once it was prepared especially on the occasion of wheat threshing, but it is still common and is preparing for feast days.

Ingredients:

  • 1.5 kg rabbit
  • rabbit heart and liver
  • 500 g of medium potatoes
  • small bunch of wild fennel
  • 2 slices of bacon (pancetta is Italian bacon made of pork belly meat that is salt cured and spiced with black pepper and sometimes other spices)
  • a sprinkle of white wine
  • 7 cloves garlic,
  • oil e.v.o.
  • salt and black pepper to taste.

Direction

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Taste of Italy: How to Cut Fresh Pasta by Hand

Learn how to cut fresh pasta by hand! A glimpse of our Fresh Pasta & Sauces Class at La Tavola Marche. 

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Le Marche Food: Prosciutto di Carpegna

Prosciutto is one type of ham produced in Italy. This ham is sliced very thin and served uncooked. In the Marche the most known ham is the Prosciutto di Carpegna
This prosciutto is made in the town of Carpegna, Italy and is considered more flavorful due to the abundance of pepper used in the spice and pepper mixture. To make Prosciutto di Carpegna, the pig is raised and slaughtered in Lombardy, the Marches or Emilia Romagna. Salt is rubbed into the fresh ham by hand and left to rest for one week. More salt is rubbed into the ham, and it is then left to cure for two weeks. After two weeks, the outside of the ham is rubbed with a mixture of pepper, spices, flour and lard. The ham is then left to age at a temperature of 20 degrees Celsius for 14 months.

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Fried Zucchini Blossoms - Fiori di zucca fritti

Fried Zucchini Blossoms - Fiori di zucca fritti | Le Marche and Food | Scoop.it

Zucchini blossoms can be used in a number of ways, but deep frying is probably the most popular in Italy and, if you ask me, the most delicious. I love to stuff them with mozzarella and anchovies—a classic combination.

Ingredients Serves 4-6

  • 12 zucchini blossoms

For the stuffing:

  • 1 medium mozzarella, cut into short strips
  • 12 anchovy fillets

For the egg batter:

  • 6 eggs
  • 3 Tbs. grated Parmesan cheese
  • A few sprigs of parsley, finely minced
  • Salt and pepper

Plus:

  • Flour for dredging

Directions

Mariano Pallottini's insight:

When Zucchini Blossoms are stuffed with salty anchovies and fresh mozzarella and fried you have a flavorful, delicate appetizer to pair with a bottle Sartarelli Verdicchio Classico- medium bodied with crisp acidity and good structure. Hints of sweet apricots, peaches, minerals, mint, almonds and flowers.


 

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Salsa Marchigiana, a Hammond Castle favorite

Salsa Marchigiana, a Hammond Castle favorite | Le Marche and Food | Scoop.it

I have no context to place the following recipe, except that it’s one that Mr. Hammond picked up somewhere in the world – perhaps the Marche region of Italy? – and one that he had the excellent culinary taste to record.

Salsa Marchigiana

Ingredients

  • 6 anchovy fillets
  • 1 clove garlic, minced
  • 2 tablespoons parsley
  • 1 teaspoon drained capers
  • 2 tablespoons dried bread crumbs
  • 1 cup olive oil
  • 1/4 cup red wine vinegar
  • salt and pepper
  • 2-3 medium raw, fresh onions, thinly sliced into rings

Directions

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Eat like a mountain shepherd from Le Marche

Eat like a mountain shepherd from Le Marche | Le Marche and Food | Scoop.it

The Central Apennine high altitude shepherd communities retained their ancient dietary traditions unchanged until the 1960s. European mountain shepherds have a history of being free and outside of society. They were perceived to have an especially intimate relationship with nature, and often to have the ability to heal animals and men through their knowledge of plants, derived from their hunter-gatherer tradition.

An interesting aspect of their diet is how they ate meat seldom and would rather wait for a sheep to be ill or injured before eating it. Meat was reserved for funerals and festivals. Compare this to our daily consumption of meat...

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Tagliatelle con Coriandoli di Verdura - Tagliatelle with Vegetable Confetti

Tagliatelle con Coriandoli di Verdura - Tagliatelle with Vegetable Confetti | Le Marche and Food | Scoop.it

Ingredients for 4 person:

  • 250 gr of Tagliatelle Filotea
  • 2 sweet pepper (1 red and 1 yellow)
  • 1 carrot
  • 1 zucchini
  • 2 leek
  • 10 salted capers
  • 4 tbsp of extra virgin olive oil
  • 60 gr of chives
  • salt

Directions:

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