Fresh hand made pasta without eggs dressed with bacon lard, onion and tomato. Before to eat don't forget the king of Le Marche pasta ingredients: grated pecorino cheese.
Le Marche and Food
Discover Le Marche rich cuisine, great traditional and tasty food in between the coast and the mountain. A cuisine made by excellent products GMO-free, mostly organic or from sustainable techniques, supplied daily by skilled farmers, fishermen and harvesters: from tender shrimp to Conero muscles and from the white truffles of Acqualagna to ascolana olives stuffed with meat or fish, one of the most popular of the ascolana-style fried dishes.
Curated by Mariano Pallottini
The Brodetto di pesce marchigiano is a rich and tasty marine dish. The Bombarelli is a dish made with a kind of shellfish also called sea snail. The roasted rabbit is a typical Marche dish and it is a tasty stuffed rabbit. The Sciughetti or sughetti marchigiani is a poor peasant dish linked with the harvest. The Dolce della Contesa is originally from Offagna and is a cake made of puff pastry. [...]
5 dishes from the Conero National Park Area: Brodetto di pesce, Bombarelli, Coniglio in porchetta, Sciughetti, Dolce della Contesa
Orange and Fennel Salad has everything you could hope for in a salad: it's beautiful, healthy and tasty. It's also quick and easy to prepare [...]
Orange and Fennel Salad - Insalata di arance e finocchi - Oranges and fennel work well together on every level. This recipe is common in southern Le Marche specially around the area of the Aso Valley.
Simple, vegan, low level of calories. Just take pasta in the right proportions and even your mood, not only your body weight, will thank you
Did you ever think of making your own pasta instead of buying them? you will definitely be able to do it - like a pro! [...]
It's easy, it's satisfying, It's delicious, It's relaxing, it's healthy, it's deeply italian. There’s nothing wrong with store-bought pasta, but to make your own pasta is something special.
The chocolate salami recipe.
A Le Marche specialty known in all Italy
Italy has absolutely mastered the art of serving food anywhere, anytime. In the spirit of living a delicious, joyful life and savoring the flavors along the way, we bring you the very best of Italian street fare. [...]
Olive all’Ascolana - Origin: Le Marche
Mediterranean countries tend to be in love with all things olive, and Italy is no exception. Take this breaded olive stuffed with spicy ground meat; you haven’t tasted Italy until you’ve tasted this.
Join us for this very special evening at the Kitchener Farmers Market kitchen as we celebrate Italian Festa di Tartufi (truffe season) with guest chef Antonio Bedini.
Chef Antonio will be touring Ontario courtesy of MP Tours (Kitchener), to bring the tastes of the Marche region of Italy to us. He will prepare a 4-course dinner featuring luxe Italian truffles and delight us with stories and tastes from his treasured homeland. [...]
A tour operator from Kitchener promoting Le Marche in Canada is organizing a tour in Ontario with Chef Antonio Bedini preparing dinners to "take by the throat" Canadian foodies with intention to explore new territories. Here the Menu of the dinner organized at the Kitchener Farmers Market, Saturday November 22:
The Pasta made by Le Cinque Ragazze expresses the full flavour and essence of the Le Marche hills. The artisanal laboratory is located in Campofilone, a small town known for its ancient handmade pasta cooking tradition.
The production consists of only 30 kg of pasta per day, rolled out by hand with a traditional rolling-pin and cut with a knife. This is not just pasta, it is something precious and unique! Discover more on www.edmondcuisine.com
Known as Ciammellottu was the cake of the threshing to be distributed to all the workers perhaps with a glass of Vino Cotto, sweet wine of Le Marche. Today is the sweet offered to the customers in 90% of the Agriturismos (sort of farmhouses) in Le Marche, is the bundt cake or Ciambellone, soft and delicious, easy to prepare.
Sausages and Grapes, or salsicce all’uva, a simple vineyard worker’s dish from Umbria and Tuscany. The combination of sausages and grapes may sound odd, even off-putting, but it actually works. The sweetness and slight acidity of the grapes cuts the richness of the pork quite nicely. [...]
Ingredients - Serves 4-6
Sausage and grapes sound one of the most oriental style dish of the traditional cuisine of central Italy.
When pasta is on the dinner menu, many of us dump some boxed noodles into boiling water and call it a day, but in Italy, pasta is an art form. You can tell many Americans admire that way of thinking, as over 49 million people visited an Italian restaurant in the last 30 days in the United States.
The proper way to sauce pasta; starch and fat are crucial.
A super traditional but not so famous sweet plate prepared since generation in our farmers’ families during this period of the year. Don’t worry they are alcohol free! Even though must is their main ingredient! [...]
It 'a sweet typical of the period immediately following the harvest and with minimal variations spread throughout the region.
It is obtained by boiling the wort, to which are added maize flour and nuts. It 'a kind of sweet polenta
The Marche region gives us a wonderful, traditional Italian dish, the misticana, or wild greens salad. Unlike the mild and less nourishing lettuce-based salads, misticana relies on peppery greens such as Erba Stella the Star Herb. Also called Minutina, this wild green with slender forked leaves like a deer's antlers is sometimes called Buck's Horn.
Erba stella (Plantago coronopus) is an herbaceous plant that is remarkably hardy and suited for a quick fall crop. [...]
A curious article about a particular herb used for a wild herbs mixed salad. Not many in Le Marche keep the use to go in the countryside searching for what the nature offers and it is possible to put in the plate. The "forager" In the past was a reputed work operated by women called "iervascione"
Photo from www.actaplantarum.org
iWe feel very blessed to have the opportunity to be living in Italy, and in particular in such a beautiful region as The Marche. This area of Italy is, on the whole, reliant on arable farming. The lowlands and hills are a beautiful patchwork of fields which during the summer are bursting with crops waiting to be harvested – wheat, sunflowers, corn, legumes, etc. [...]
This enthusiastic, colorful report of an expat living in Le Marche Countryside, is able tease the curiosity of all around the world dreaming a "rural dolce vita" in Italy. Pity that "All that glitters is not gold", the article is able to offer even a small view of the problems and ansity of the Italian society
Tagliatelle is the shape par excellence for egg pasta. In the Marche it represents a dish to be enjoyed with a rich tomato sauce for a Sunday lunch.[...]
Tagliatelle is the fist fresh egg pasta inside the top 10 pasta types around the world. These are used most commonly in dishes and should be easy to find at your local grocery store. This is just one of the ton of different recipes online that you can use the pastas with, so try them out.
Making an Italian speciality with my Mom's old meat grinder - Passatelli Recipe
A while ago I tasted a pâté of green olives with almonds… and I decided I had to make it at home ;) So, after finding the time to pit olives (as I don’t like packed pitted olives), I started to make it. It smells so good, it’s perfect to be served with bruschette or as a pasta dressing. [...]
Ingredients for 4 servings:
In Le Marche you can find pâté of green olives in the gourmet shops but here you have a great recipe to prepare it at home. this is the right season for it and I suggest you to find big Ascolana Tenera Olives, typical of the Ascoli Piceno Province
Ingredients for 4 servings:
Stuffed Zucchini is a typical Le Marche summer dish. The most common version include meat but with tuna the dish become very exotic. The really important trick to this recipe is selecting small and straight zucchini so you can core them cleanly.
Ingredients for 4 persons:
Filotea, the renowned Pasta brand from Le Marche, presents to us an autumnal recipe, a sort of confort pasta for the start of the bad season. Spelt and mushrooms have the correct color that match the warm atmosphere of a kitchen when the evening become darker and we have time and the idea to stay at home.
Rabbit potacchio is a rustic, delicious main dish from the Marche region, enhanced by the heady aroma of garlic and rosemary. The term potacchio refers to a type of braising with herbs, broth or water, and a little tomato paste. Depending on taste and family traditions, the tomato paste can be nearly absent or play a more assertive role. This typical recipe from the Marche is best paired with a well-structured red wine, such as one made with Sangiovese or other local grape varieties. [...]
Rabbit in Potacchio is a recipe for garlic lovers and very easy to do. This is the most common way to cook rabbit in Le Marche. Pair with Rosso Piceno or the withe wine you have used to cook, Verdicchio or Pecorino could be great.
There’s a saying in Italian: fritte son bone anche le scarpe, meaning “even a shoe tastes good when it’s fried”. Well, I couldn’t agree more, and seafood tastes especially delicious when it’s fried—good enough to convince even the piscatorially challenged. [...]
Ingredients - Serves 4-6
A total of 2-2.5 kilos (4-5 lbs) of mixed seafood, which should, at a minimum, should include:
Plus, if you like, one or more of the following:
In Le Marche, the mixed fried fish it is the most common second dish you can find in the Adriatic coast and not only.
Once at home if you want to prepare something similar to evoke the happy days spent in Italy, you must follow 5 simple rules.
Butter in its own, burns too easily and can spoil the flavour, I suggest you to avoid it.
The day I discovered the gastronomic genius of Senigallia on Italy's Adriatic Coast. It was cold and rainy on Italy’s east coast. The wind whistled up the Adriatic Sea in a determined and surly man...
One day spent to know Senigallia and its culinary offer. Here the best highlight of this article: The whole experience is humbling. I came into this restaurant not even wanting to stay in this little town. Three hours later I emerge having sampled one of the finest culinary experiences of my life.
Don't let the fact that pasta is 'easy' throw you off using it as a focal ingredient when you want to create a showstopping dish, as there are endless pasta dishes to experiment with. These posh pasta recipes will help you out, whether you're in search of a new go-to pasta recipe or if you have a table full of hungry guests to impress. [...]
Vincisgrassi, a type of baked pasta, comes from the region of Le Marche in Italy. It's attributed to both General Windischgrätz (who fought Napoleon at Ancona), and to princisgrassi (meaning fat for the prince). In either case it’s very rich – some versions being even richer with the addition of sweetbreads and a pasta dough made with vin santo or marsala.