Le Marche and Food
Follow
Find
68.1K views | +102 today
 
Scooped by Mariano Pallottini
onto Le Marche and Food
Scoop.it!

Vino Cotto and Chocolate Cheesecake Cupcakes

Vino Cotto and Chocolate Cheesecake Cupcakes | Le Marche and Food | Scoop.it

Vino Cotto is a typical Italian product especially in central italy and Le Marche where two small towns contend with each other the title of world capital.
Recently the Vino Cotto (or better to say Sapa) has been re-discovered in Australia as original ingredient for many recipes. Here the story:
Recently I discovered the very unusual joy of vino cotto. Not as sweet as your usual syrups of the golden, maple or chocolate variety, with a unique slight spicy, complex flavour. It’s very interesting and definitely worth trying. Vino cotto is a sweet, thin, sweet syrup made from wine/grapes. It has a slight complexity to it, as result of coming from wine. It's beautiful with prunes, on pancakes and also matched with dark chocolate in cooking."

Vino Cotto and Chocolate Cheesecake Cupcakes

You need:

  • 200g room temperature butter
  • 1 cup castor sugar
  • 2 eggs
  • ½ tsp vanilla essence
  • 1/3 cup milk
  • 2 cups of self-raising flour
  • ½ cup cocoa powder
  • Cheesecake filling:
  • 400g cream cheese
  • ¼ cup vino cotto
  • 2 tbsp cocoa butter
  • 25g butter
  • ½ tsp cinnamon
  • 2/3 cup icing sugar

Preparation


Curated by http://www.scoop.it/u/mariano-pallottini 

more...
No comment yet.
Le Marche and Food
Discover and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
Your new post is loading...
Your new post is loading...
Scooped by Mariano Pallottini
Scoop.it!

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
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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? [...]

more...
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...

Scooped by Mariano Pallottini
Scoop.it!

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.
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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.

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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?
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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!!!

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Italian Chicken Soup - Brodo di Pollo recipe

Italian Chicken Soup - Brodo di Pollo recipe | Le Marche and Food | Scoop.it

I can’t help but ponder that if it works that well on sick people, it must do amazing things if you are actually healthy to begin with with.

 But, in reality if you love Italian soups, then this Brodo di Pollo is the only chicken soup recipe you’ll ever need. [...]

Ingredients:

  • 1 whole chicken (for stock & soup)
  • 2 carrots, peeled and halved (for stock)
  • 3 celery stalks, rinsed and trimmed with leaves removed, then quartered (for stock)
  • 1 fennel bulb, stalks removed, then quartered (for stock)
  • 1 garlic bulb, halved widthways (for stock)
  • Rind from a wedge of Parmigiano-Reggiano cheese (for stock)*
  • 2 bay leaves, fresh or dried (for stock)
  • 1 handful continental parsley and stalks (for stock)
  • 1 teaspoon peppercorns (for stock)
  • 2 tablespoons extra virgin olive oil (for soup)
  • 1 medium brown onion, diced (for soup)
  • 1 garlic clove, minced (for soup)
  • 2 medium carrots, diced (for soup)
  • 2 celery ribs, diced (for soup)
  • 1/3 cup dried risoni pasta (for soup)
  • Salt and Pepper to taste (to serve)
  • 1 handful fresh continental parsley (to serve)
  • 1/4 cup grated Parmigiano-Reggiano cheese (to serve)

Directions

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Torta al testo of the central Italy

Torta al testo of the central Italy | Le Marche and Food | Scoop.it

Classically, it was filled with sausage meat or wild herbs, but here we have a more modern incarnation featuring cheese and prosciutto. These are often eaten as a meal in themselves, but we prefer to share them as a delicious starter.

Ingredients

  • Flour – 500g/18oz
  • Instant dry yeast – 1 packet (9g/0.3oz)
  • Salt – 1 level tsp
  • Warm water – 350ml/12 fl oz
  • Extra virgin olive oil – 1 tbsp
  • Prosciutto  – several slices
  • Stracchino cheese – 50g/2oz
  • Arugula/rocket – bunch
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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.

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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. [...]

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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. 

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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.

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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.


 

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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...

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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:

more...
No comment yet.
Rescooped by Mariano Pallottini from Le Marche another Italy
Scoop.it!

Olive all'Ascolana: The Amabile's Recipe

Olive all'Ascolana: The Amabile's Recipe | Le Marche and Food | Scoop.it

In my last post, I wrote a little bit about my family’s history, specifically about my great-grandmother Amabile who hailed from the region of Marche in Italy. In honor of her, I made olive all’ascolana which is a stuffed, fried olive dish from the town of Ascoli Piceno in southern Marche. I wanted so much for these olives to be a triumph, and though they were tasty, they required more effort than I’m willing to spend on an appetizer. [...]


more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Le Marche Food

Le Marche Food | Le Marche and Food | Scoop.it

Is pronounced “lay markay,” hills and coastline on the Adriatic with an abundance of vegetables, grains and meats. Get away from the coast here and you find a land where time really has stood still. Cooking in the Marche is deeply rooted in peasant tradition; this is not a place to visit for a fast food burger. Le Marche marks the marriage of Southern Italian cuisine to their neighbors to the north. The beef and veal of the north exist side by side with the rabbit and lamb of the south in Le Marche.
Marchigiano food means using fresh, top quality ingredients with the minimum of intervention. Dishes are based on tradition and local produce. Wild foods can be important here with wild mushrooms, game, nuts, field herbs and once again, truffles. Peasants seem to eat better than we do in industrialized countries. A traditional cooking method in the mountains here has been roasting over wet hay. The smoke flavors the meat while it cooks more quickly than just smoking.
A few of the signature dishes from le Marche:

  • Vincisgrassi
  • Passatelli
  • Carne alla brace
  • Piccione ripieno 
  • Coniglio in porchetta 
  • Brodetto
  • Casciotta d’Urbino
  • Formaggio di fossa
  • Crescia
  • Olive Ascolana
  • Stocco all’anconetana
  • Prosciutto di Carpegna 
  • Egg Pastas
  • Ciauscolo
[...]
more...
No comment yet.