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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


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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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Garden Vegetable Stew

Garden Vegetable Stew | Le Marche and Food | Scoop.it

Garden Vegetable Stew - serves about 6

Ingredients

This is just the base for the veggies - use what you've got/like/grow. Add in potatoes if you want, etc.

  • 1 long eggplant
  • 1 onion
  • 1 pepper
  • 1 zucchini
  • 1 bulb of fennel
  • 2 cloves garlic
  • olive oil
  • salt & pepper
  • a couple of large tomatoes, diced or 1 jar of whole crushed tomatoes
  • herbs of your choice (rosemary, thyme, bay leaf etc)
  • optional: capers, olives
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Wine, Grape & Fig Ciambellone (Roll Cake)

Wine, Grape & Fig Ciambellone (Roll Cake) | Le Marche and Food | Scoop.it

Wine, Grape & Fig Ciambellone (Fits a 10 inch ring cake pan)
Ingredients

  • 500g (about 2 cups) Red grapes (preferably small grapes. Concord, Muscadine, or seedless)
  • 500g (about 9-10) figs
  • A couple tablespoons fig jam
  • If using raw fruit: a tbsp flour
  • If cooking the fruit: 1 tbsp sugar and the juice from a lemon


  • 400g (3 cups + 1 tbsp) Flour (preferably a mix of good quality flour and spelt flour)
  • 3 eggs*
  • 150g (3/4 cup) Muscovado sugar, plus extra for topping
  • 15g (3 tsp) baking powder
  • 70ml (a scant 1/3 cup) Vegetable oil
  • 70-100ml (a generous 1/3 cup) White wine
  • Zest from one lemon
  • 2 tsp vanilla extract
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Olive All'Ascolana by Scott Conant - CBS.com

Olive All'Ascolana by Scott Conant - CBS.com | Le Marche and Food | Scoop.it

I love serving something and watching people swoon. These breaded, tangy, meaty, cheesy, fried—fried!—olives do just that, making them totally worth the time and effort that goes into preparing them. I remember the first time I ever had one of these beauties. I was young and in Le Marche and we were hanging out at a friend-of- a-friend’s apartment when suddenly, the guy who lived there pulled a few of these out of his freezer and just fried them up for us. They were crazy good.

 

For the stuffing:

  • 10 ounces ground veal
  • 8 ounces sweet Italian sausage, casings removed
  • ½ cup panko bread crumbs
  • ½ cup finely freshly grated
  • Parmigiano-Reggiano cheese
  • 1½ tablespoons chopped fresh flat-leaf parsley
  • 1½ teaspoons chopped fresh basil
  • ½ large egg, beaten
  • 2 cloves garlic, coarsely chopped
  • 1 tablespoon fennel seeds, finely ground using a mortar and pestle
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper, plus more to taste
  • Freshly ground black pepper (about 15 grinds)

 

For the olives:

  • 4 cups large green olives
  • Grapeseed or canola oil, for frying
  • 3 cups panko bread crumbs, very finely ground in a food processor
  • 1½ cups all-purpose flour
  • Kosher salt
  • 4 large eggs
  • 20 small fresh basil leaves
  • 20 fresh flat-leaf parsley leaves
  • 20 fresh sage leaves

 

Directions

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The Cuisine of Ancona in Le Marche Region

The Cuisine of Ancona in Le Marche Region | Le Marche and Food | Scoop.it

The influence of the neighboring regions, can be seen in the popularity of fresh egg pasta and oven-baked pasta dishes in Marche. Vincisgrassi is a regional favorite, a baked-lasagna stuffed with chicken livers.

You will also find a variety of soups, such as Minestra di lumachelle made with eggs, cheese and bread crumb pasta, similar to Passatelli. Tripe soup, or minestra di trippa, is also a regional specialty and is served with a battuto topping (lard pounded together with herbs). Along the coast, soup consumption continues but it takes the form of brodetto or fish soup. Brodetti are prepared with all types of fish and various other ingredients like vinegar, flour, garlic and saffron. [...]


Mariano Pallottini's insight:

Click on the photo and scroll down the article about the Frasassi Caves

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Le Marche Celebrates the Harvest Season and Truffles

Le Marche Celebrates the Harvest Season and Truffles | Le Marche and Food | Scoop.it

Found in Italy’s Piedmont, Marche and Tuscany regions, growing among the roots of poplar, beech, hazelnut, oak and willow trees, is the rare European white truffle. This, the world’s most expensive mushroom, has a price tag that can exceed $2700 per pound. White truffles are very aromatic, with a strong flavor that can be described as earthy, musky or garlicky. Light brown or yellowish in color and smooth in texture, they are usually shaved raw over a dish.

Italy is packed with wonderful truffle fairs and festivals in October and November. Long-term festivals and markets take place in Alba in the Piedmont region, in Acqualagna in Marche and in San Miniato in Tuscany.

In Le Marche, Acqualagna, the town that calls itself the “truffle capital” holds a white truffle fair on weekends starting at the end of October through mid-November. In fact, Acqualagna is the only territory that has fresh truffles of all kinds, all year long. [...]

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Rabbit porchetta style with carrot cream, green beans and basil

Rabbit porchetta style with carrot cream, green beans and basil | Le Marche and Food | Scoop.it

Ingredients:

  • boned rabbit
  • rabbit liver
  • bacon
  • sausage
  • garlic
  • rosemary
  • salt
  • black pepper
  • wild fennel
  • green beans
  • basil
  • extra virgin olive oil
  • carrots

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Easy Italian Antipasto: Peaches and Prosciutto with Fresh Mozzarella and Mint Pesto

Easy Italian Antipasto: Peaches and Prosciutto with Fresh Mozzarella and Mint Pesto | Le Marche and Food | Scoop.it

Ingredients:

  • 1 cup mint leaves + plus a few small ones for garnish (use leaves as young and as pale as possible)
  • ¼ cup parsley leaves
  • 3 tablespoons toasted pistachios, coarsely chopped
  • Freshly grated zest of lemon
  • 1 garlic clove, grated on a microplane
  • 5 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 good size peaches (about ½ pound)
  • 1 teaspoon freshly squeezed lemon juice
  • 6 ounces cherry tomatoes
  • 1 5-6 ounce ball fresh mozzarella
  • ½ pound thinly sliced prosciutto

Directions:

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Federico Hernandez-Ruiz's curator insight, September 15, 5:15 PM

Ideal con Duraznos, nectarinas y ciruelas de California.

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Le Marche Food in Wales | Dishes from Le Marche | Torfaen County Borough Council

Le Marche Food in Wales | Dishes from Le Marche | Torfaen County Borough Council | Le Marche and Food | Scoop.it

With chef Franco Taruschio - Food from Franco's birthplace in Le Marche: Olive ascolane, Seafood in potacchio, Vincisgrassi Maceratesi, 18th Century recipe baked pasta with porcini, truffles, prosciutto and parmesan, Persimmon salad, and Apple cake Porto Recanati.

Tickets: £95/head (Incl lunch)


Location:The Chef's Room Blaenavon

Category:Show / Display

Date(s):11/10/2014 (10:00-14:30)

Contact: Tel: 07928 749611 http://www.thechefsroom.co.uk 

Email: enquiries@lindywildsmith.co.uk

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Pane Nostrum - International Bread Festival - Senigallia

Pane Nostrum - International Bread Festival - Senigallia | Le Marche and Food | Scoop.it

Pane Nostrum, held in the beautiful town of Senigallia, is one of the most interesting event of the entire Italy
Pane Nostrum, in Latin means "Our Bread", has reached with success the 14th edition. Bakers from every part of Italy and even from abroad, will fills every cobbled alley and beautiful squares of Senigallia with antique fragrances for a unique bread tasting experience.
During the 4 days of the event, masters bakers will show their art and teach you how to make the best bread typologies in every shape and size.
In Italy, as in many part of the world, the bread is the same in every social category.
Bread is the humblest food, but also the one which has developed more traditions, rituals and values, and it really represents the history of the people who have been making it since centuries.
Bread is also a food in evolution and so the event is the occasion to know new technics and recipes. For example, in the gluten-free area, organized in collaboration with the Italian Celiac Association, you can understand the care and the attentions for a delicate and important production.

International Bread Festival - Senigallia, Le Marche, 18 to 21 September 2014
Web Site: http://www.panenostrum.com/ 

Mariano Pallottini's insight:

Bread was eaten at least 7,500 years ago and remains our staple food today. It was called 'The Staff of Life' in Biblical times! Bread now is celebrated in Senigallia from 18 to 21 September 2014

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National Festival of White Precious Truffle of Le Marche in Sant'Angelo in Vado

National Festival of White Precious Truffle of Le Marche in Sant'Angelo in Vado | Le Marche and Food | Scoop.it

Sant'Angelo in Vado in northern Le Marche celebrates the White truffle, symbol and pride of this land, with 51st National Festival of White Precious Truffle of Le Marche. The celebrations will take place all weekends from October the 11th till November the 2nd. Four weekends with a different theme: the first with local typical products, the second with the Motorcycle Meet, the third with the Golden Truffle Award and activities for families and the fourth with a products fair. [...]

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Simple and tasty seasonal recipe: Figs with prosciutto

Simple and tasty seasonal recipe: Figs with prosciutto | Le Marche and Food | Scoop.it
September is here! Figs are at their best, so I would like to suggest you a different way to enjoy a great Italian classic food - prosciutto and figs, in a slightly different recipe
Ingredients for 4
  • 8 figs
  • 8 thin slices of Italian prosciutto
  • 8 tea spoons of goat ricotta (or fresh goat cheese)
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Mussels with Pepper - Impepata di Cozze

Mussels with Pepper - Impepata di Cozze | Le Marche and Food | Scoop.it

Mussels are in season again. This recipe is so simple that it is hardly worth calling a recipe, but it sure is a delicious way of preparing mussels and so I'm sharing it with you anyway. 

Ingredients For 1 serving

  • 500 grams (1.1 lbs) of mussels, cleaned
  • 1 fresh red chile pepper
  • freshly ground black pepper
  • 1 garlic clove
  • fresh flat leaf parsley
  • 60 ml (1/4 cup) dry white wine
  • 2 Tbsp extra virgin olive oil
  • lemon wedge for serving
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Benkirane Nabil's comment, September 1, 1:00 PM
very nice
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Frantoio Gabrielloni, Le Marche: the atelier of taste

Frantoio Gabrielloni, Le Marche: the atelier of taste | Le Marche and Food | Scoop.it

The success’ secret of the ‘Frantoio Gabrielloni’, born in 1955 from both initiative and experience of current owners’ grandfather, consists in never making compromises, focusing on quality, respect for nature, and considering oil not as a mere seasoning, but as a first nourishment. Elisabetta and Gabriella Gabrielloni have always processed the raw materials produced from the olive groves they own in Recanati (in the province of Macerata). Over the decades, this reality has acquired more and more know-how, has expanded its facilities, and modernized its plants, adopting innovative and non-invasive criteria for the cultivation and production, by means of which its products have won both national and international gourmet’s appreciation. [...]

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Twice cooked biscuits of the Sibillini Mountains

Twice cooked biscuits of the Sibillini Mountains | Le Marche and Food | Scoop.it

Biscotti means twice cooked, which refers to the fact that you cook them once, in a long chunk, then cut them up and shove them back in the oven to dry them out a bit more. They are even better, crunchier and drier after a couple of days. We eat them with Darjeeling tea but they’re also great dipped in vin santo.

Ingredients

  • 00 Flour – 300g/10.6oz
  • Honey - 200g/7oz
  • Eggs – 4
  • Almonds – 130g4/6oz toasted and skinned
  • Dry yeast – 1 tsp
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Rebuilding the olive

Rebuilding the olive | Le Marche and Food | Scoop.it

Strictly fried, from the Marche – from Ascoli, to be precise – filled with meat, breaded and then dipped into boiling oil. This is the identikit of olives all’ascolana, a recipe that has made Ascoli Piceno famous, perhaps more than its Piazza del Popolo or the paintings by Crivelli.  [...]

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How to make the perfect gnocchi

How to make the perfect gnocchi | Le Marche and Food | Scoop.it

With gnocchi, you have to be able to feel the consistency of the dough rather than rely on exact quantities. Different varieties of potato – and even different potatoes in the same box – will absorb different amounts of water and change the amount of flour you need – so it’s impossible to be precise. Naturally, most Italians would have learnt this visceral skill through years of languorous Sunday mornings with Nonna.

Ingredients for 4 people

  • Potatoes – 600g/21oz
  • Wheat flour – 180g/6.3oz
  • Eggs – 2
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Olive all'Ascolana among Italy’s Best Street Food by Condé Nast Traveler

Olive all'Ascolana among Italy’s Best Street Food by Condé Nast Traveler | Le Marche and Food | Scoop.it

You might pass up a bag of these unremarkable-looking golden nuggets being hawked all over the streets of Le Marche, but that would be a huge mistake. Under the crisp, breaded coating, you'll find a little gastronomic jewel: a delicate Ascolana olive stuffed with spiced ground meat and sometimes parmesan. You'll be hard-pressed to find a bite-sized snack that packs such an intense flavor punch.

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Le Marche Cuisine in Australia: Silvia Colloca reveals her culinary secrets on Made in Italy on SBS

Le Marche Cuisine in Australia: Silvia Colloca reveals her culinary secrets on Made in Italy on SBS | Le Marche and Food | Scoop.it

SHE’S got all the ingredients to be Australia’s answer to Nigella Lawson and now, a new cooking show on SBS to showcase her talent.

“Raphael was at daycare and Miro was a really good baby, so I didn’t know what to do with myself. My mum said ‘just do a blog, everybody’s doing blogs.’ She said, if nothing else, just collect all the family recipes and put them in one place where we won’t lose them and really it (started) as simple as that.”

That hugely popular blog turned into a best-selling cookbook, Silvia’s Cucina. Its success led to a second book, Made In Italy With Silvia Colloca, which is also the title of her new TV series. It will premiere on November 27 on SBS ONE, just in time for the book launch.

The 10-part series is a visual feast, with Colloca taking a film crew home to meet her Italian family in Abruzzo, Le Marche and Molise earlier this year — even using her mother’s kitchen as their cooking HQ. [...]

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Apecchio, Le Marche: 32nd Truffle Fair

Apecchio, Le Marche: 32nd Truffle Fair | Le Marche and Food | Scoop.it

Situated in the renowned “Truffle Valley” of Central Italy, Apecchio organizes the thirty-second edition of its truffle fair. The town will celebrates these rare funghi that have been found in these woods for centuries and the festival has eager vendors offering delectable samples of truffle products

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19th Fair of the Prized White Truffle and typical local products - Pergola, PU

19th Fair of the Prized White Truffle and typical local products - Pergola, PU | Le Marche and Food | Scoop.it

Pergola in Le Marche is renowned for many important attractions but there is only one special event that permit you to enjoy the 3 most important ones: Food and Wine Production, the Gilded Bronzes, and the prized white truffle.
For different 3 Sundays in October, the days 5 - 12 - and 19, Pergola organizes the Fair of the Prized White Truffle and typical local products.
The Municipal Administration has created an edition, the 19th, to maintain the success of the last editions: a mile of exhibitors, products and wines from the little and beautiful town of Pergola alongside with those of the rest of the region and, above all, the diamond of the table: the prized white truffles.
During the fair will be open the museum that exhibits the only group of statues in the world in gilded bronze from the Roman era come to the present day: over a ton of gold and bronze.

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Easy Dinner Recipe: Fall Minestrone Soup

Easy Dinner Recipe: Fall Minestrone Soup | Le Marche and Food | Scoop.it

Minestrone is a soup that changes with the seasons. While summer minestrone may have slices of zucchini or chunks of tomato, this fall version is made with root vegetables, green beans and hearty collard greens. Even though the ingredient list calls for specific vegetables, think of them more as suggestions rather than requirements. If you are short on time, you can even prepare this soup in the slow cooker so that its ready for you when you get home from work.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely minced
  • 6 cups chicken stock or vegetable broth
  • 2 1/2 cups cubed peeled butternut squash, approximately 3/4 inch dice
  • 2 1/2 cups peeled and cubed potato, approximately 3/4 inch dice
  • 1 cup chopped green beans, approximately 1 inch pieces 
  • 1 cup diced carrot
  • 1/2 cup small pasta like orzo
  • 1 teaspoon dried oregano
  • 4 cups chopped collard greens
  • 1 16-ounce can cannellini beans or other white beans, rinsed and drained
  • 1/2 cup grated fresh Parmesan cheese
  • salt and pepper to taste
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The 49th National White Truffle Fair of Acqualagna

The 49th National White Truffle Fair of Acqualagna | Le Marche and Food | Scoop.it

The 49th National White Truffle Fair of Acqualagna, will be held in Acqualagna, in the following days: October 26 and 1-2-8-9 in November 2014.
The importance of the fair as meeting place for national and international buyers is demonstrated by its numbers.
Acqualagna is home of 2/3 of the of the national production of the precious tuber with about 6000 kg of truffles of all kinds.
The fair has 4 dedicated areas with 5,000 square meters dedicated, 80 stands and 100 exhibitors.
Around 200,000 visitors with almost 3000 foreign visitors

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Linguine with Clams and Tomato Zucchini flowers

Linguine with Clams and Tomato Zucchini flowers | Le Marche and Food | Scoop.it

Ingredients for 4 person:

Directions

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Traditional Funghetti di Offida Recipe: anisette cookies Le Marche Style

Traditional Funghetti di Offida Recipe: anisette cookies Le Marche Style | Le Marche and Food | Scoop.it

Ingredients

  • 700g (1 ½ lb) all-purpose flour
  • 600kg (1 ¼ lb) sugar
  • 1 pinch anice seeds
  • water to taste

Directions

Work together the flour, sugar and aniseed with a little water until you have a smooth, uniform dough 2,5cm 1 inch balls and allow them to dry for 2 days. Place the balls into small round molds.

Bake the cookies in a 180°C (350°F) oven for about 30 minutes, or until golden brown.

The heat melts the sugar that fills the spaces between the round molds, taking a nice golden color, while the remaining part inside the circles retains the color white. Remove the anisette cookies from the oven and serve hot.

These Le Marche typical sweets get very hard when cold, so, reheat them before serving.

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Truffle Hunting & Autumn Flavours “Le Marche” Region ITAL

Truffle Hunting & Autumn Flavours “Le Marche” Region ITAL | Le Marche and Food | Scoop.it

Truffle Hunting & Autumn Flavours: Discover the flavours & colours of the "beautiful land of rolling hills" of Le Marche region, for a relaxed, cultural gastronomical tour experience.
Prices
10th - 15th October 2014 (5 Nights)
£735 Per Person - 5 Nights

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