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
Gutsy and gorgeous this lasagne, it feels like the type of comforting and tasty dish that you should come home to after a hard day’s labour. It’s rich and creamy but not sickly and the mushrooms and chicken livers combined with the parma ham ensure it has real depth of flavour. Lovely and so different from my usual, favourite traditional lasagne. This one will be punctuating the winter menus regularly from now on.
Have you ever heard about Vincisgrassi with Prosciutto di Parma. Maybe not here in Le Marche, but internationally this ingredient is suggested as alternative to lean pork and lean beef in many recipes. Click on the photo for this recipe or click on a search in my digital curation to read many alternative you can find online: http://www.scoop.it/search?q=vincisgrassi
Ever wondered what Europeans used to sweeten foods before cane sugar became available (and affordable)? Well, chances are that if they were in the Italian peninsula and islands, they would have used a dense, boiled-down juice extracted from clusters of the vine-growing berry fruit which has been cultivated there for several millenia, vitis vinifera, better known as the "grape." [...]
Sapa, the ancient sugar in Le Marche, here the recipe.
There’s a reason celebrated poet Shel Silverstein wrote a happy-go-lucky poem all about Italian food.
To us foreigners, Italy is the land of cannolis and mobsters, bucolic landscapes and villas, and Italians and good wine.
We idealize all of Italy for all of these traits rightly so-- and we often forget that each Italian province has its own internal culture, logic, and charm. From Abruzzo to Umbria, Calabria to Tuscany, each Italian state has its own enclave of culture, secrets, and scrumptious local cuisine. In the wise words of the great American playwright Truman Capote, “Venice is like having an entire box of chocolate liquers in one go.” He’s so right-- because Venice is different than Ancona is different than Genoa.
All roads lead to Rome, in our case “wine”. Our insatiable quest and love for Italy and all things Italian leads us off the beaten path to the land of Italy’s noble native white varietal Verdicchio – Le Marche. Pronounced ‘Lay Markay’, roughly the size of Delaware, this Italian province aptly translates “the borderlands”, hugs the Adriatic Sea to the east with a 111-mile-long coastline and stretches of unspoiled countryside extend into Emilia-Romagna to the north, Tuscany and Umbria to the West, and Abruzzo and Lazio to the south. [...]
Italian Meat Stuffed Peppers are an iconic summer dish substantial enough to serve as either an antipasto or a second course.
Italian Meat Stuffed Peppers - Peperoni ripieni di carne
There are some Italian regions which, gastronomically speaking, have an edge, yet remain remarkably little known, Marche in Italy's east, being a wonderful example.
Stretching for around 100 miles along the Adriatic coast with mountains, gently rolling hills and fertile farmland secreting pockets of rural communities, the gastronomically rich region reflects the landscape in its foodscape: from fish soup to stuffed olives.
A region where people like to eat and remain at the table, enjoying all the local food products that the Marche offers, which range from dairy products to vegetables, ancient legumes to special apples.
Check out these 7 unmissable local foods from Marche, Italy which are sure to give you a taste of this diverse region. [...]
Essential Le Marche Food Guide
You’ll have trouble finding it outside of Ontario for the time being, but the ideal, Goldilocks option for lacing your caffè correttos, according to many Italians, is Varnelli L’Anice Secco Speciale. It’s licorice-flavoured, but sophisticated and very dry.
Orietta Varnelli, who represents the fourth generation running the boutique family distillery in the Marche region, says her father told her that a teaspoon of anise liquor is enough, “So you don’t cloud the flavour, robustness, colour or heat of the coffee.” Use the remainder to rinse your cup, and drink that down, too.
Even in Canada with the fall, comes coffee 'corrected' with a bracing dose of spirit, Le Marche-style
Ancona is a province in the Marche region of central Italy. The province is bordered by the Adriatic Sea in the north and the Apennine Mountains on the west. Ancona’s sandy beaches are popular with Italians but not well-known to tourists. The hills of the region are littered with Medieval buildings and walls, and unlike…
Le Marche attracts more and more food bloggers
While we were in Marche, Italy this spring, we had stuffed calamari prepared by my cousin’s wife, Maria, several times.
Le Marche recipe: Stuffed squid Le Marche Style - Calamari ripieni alla marchigiana
5 tbsp extra virgin olive oil
3 garlic cloves, peeled and halved
1 whole free range chicken, eviscerated
Sprigs of fresh rosemary
Bunch of fresh sage
1 tbsp all-purpose or rice flour
1 glass of white wine + more for stewing
1/2 glass of white vinegar
Salt and black pepper
For example, the people of Emilia-Romagna and Tuscany make their cacciatora with tomato sauce and varying amounts of herbs. Marche, Abruzzo and Umbria cooks omit the tomato element and prepare theirs with garlic and purple olives. In other parts of Italy this recipe is made by not sectioning the chicken in breasts, drumsticks, wings etc, rather by deboning and chopping the meat into small chunks and slow cooking it with in a supple wine, herb garlic and anchovy stew.
Just a single ingredient, ricotta, and herbs such as basil (or mint, or sage, according to the season) to create a full plate with flavor.
I love the frittata cooked in the oven and I mainly use this method of cooking but, if you prefer, you can use the same procedure also for the classic fried frittata.
Opened in May, the restaurant’s earthy decor recalls the rustic ambiance of a Tuscan villa with lots of charm and character. The food is another story, inspired by the Marche region of Italy from where chef and co-owner Francesco Pesce hails. “I would call it traditional with a bit of fusion – a fusion of flavors,” he said. “There’s a lot of pasta dishes, of course, and fish. [...]
There is a restaurant in the The Conejo Valley, northwestern Los Angeles County in Southern California, United States, where you can taste Le Marche cuisine thanks to one of the owner which has Le Marche origins. Read more, click on the photo
One hundred Italian producers attended the third edition of the national competition for the best table olives, ‘Monna Oliva,’ held in Ascoli Piceno, Marche.
Ascoli Piceno: Third 'Monna Oliva' Crowns Best Italian Table Olives
At the top of via Bramante, broken echoes of song lyrics, accompanied by the sounds of clanging pots and whirring machines, emerge from a small shop. The door is barely cracked open, propped ajar by a stool.
Inside, the lights are still off, but bright sunbeams peer through the small windows to reveal the tastefully cluttered interior of Officina del Gelato. [...]
When journalism students recount the territory, an ice cream shop becomes a place not to miss, even in Urbino that is not poor of advisable places.
Organic Medium Fruity Category
Oleificio Silvestri Rosina (Spinetoli, Marche)
The fifth edition of the Extrascape, the international competition for the best extra virgin olive oil landscapes, wound up after two days of conferences, debates and round tables with producers, agronomists, national and international olive oil experts and enthusiasts.
Le Marche Extra Virgin Olive Oil among the 2016 Extrascape Awards
CARTOCETO, Italy – Cristiana Beltrami was carefully approaching the cement-sealed mouth of a cave deep in the cellar of Palazzo Rusticucci when she turned to her visitors and whispered, “Shhh…the cheese is sleeping.” She was serious. Four months ago her father, Vittorio Beltrami, lowered 3,000 wheels of pecorino – sheep’s cheese – into the cave before sealing the entrance to allow it to peacefully age. When awakened by Beltrami it will be Formaggio di Fossa – cave aged cheese, a product the family creates annually. Gastronomia Beltrami is a family business that sells only what they produce by hand – extra virgin olive oil, fruit preserves and cheese. Locals and tourists from across the Le Marche region drive on hilly roads to find the small, tree-shaded shop with the distinct smell of cheese wafting from the door. [...]
Cartoceto, Le Marche: the place in Italy where the cheese is sleeping
Finally home from an unforgettable six weeks in Scapezzano—the small town in the Marche region of Italy where my grandfather grew up before immig
Discover this tasty, fabulous recipe from Le Marche Region of Italy
Olive ascolane — olives with a soft savory meat stuffing surrounded by a crisp, breaded crust—are a speciality of Ascoli Piceno in the region of Le Marche. [...]
Frank is an international lawyer with the passion to cook. He is an Italian-American and knows the good food and its importance. Memorie di Angelina is the tribute to the home cooking of his nonna Angelina, native of a small hilltop town in the Campania region of Italy called Apice. This blog is one of my favorite and I am happy to read this article dedicates to the renowned Le Marche Olive Ascolane.
A plateful of pasta cooked with garlic is never a wise choice on a first date. But if an odorless strain of so-called "kissinGarlic" takes off, diners may soon get to enjoy the taste of the pungent plant without the bad breath that usually goes with it.
Is from Le Marche the Garlic That Doesn't Make Your Breath Stink
We love vegan Italian food (who doesn’t?) and so when Wendy from The Nomadic Vegan offered to give us a vegan tour of this fabulous country we couldn’t resist taking her up on the offer. Here’s her guest post, Vegan Italian Food – 20 Dishes from 20 Regions. It gives you the lowdown on all the delicious, naturally vegan food you can find in one of the best countries on the planet to eat in. Thanks Wendy!
Highlight: Conchiglie e lenticchie from Le Marche, this recipes hails from the province of Pesaro Urbino in the Marche region and features lentils cooked in a simple tomato sauce, served over shell pasta. Lentils were traditionally a highly-prized staple dish in this region. Lentil stew with carrots was eaten on New Year’s eve and represented prosperity for the coming year.
An easy, simple recipe from Le Marche region of Italy marrying briny clams with white wine, tomatoes, garlic and rosemary. Easy and tasty too!
If you want to prepare some dishes le marche style just search in internet for these recipes: Pasatelli in Brodo, Frascarelli, Vongole Linguini, Squid Ink pasta with fresh cuttlefish, Fish Soup in San Benedetto style, Coniglio in Porchetta, Crescia Sfogliata, Vincisgrassi, Chickling Pea soup in Spelt Loaf, Cresc Tajat con sugo finto, Chickpea puree with Chicory, Pollo in Potacchio, Torta di mele, Varnelli mousse with coffee sauce,
Asparagus with lemon and olive oil is so simple you might think it hardly needs a recipe. But simple doesn't necessarily mean easy or obvious.
Ingredients - Serves 4-6
Lemon wedges or slices
For the sauce:
It is the first time that we participated in the NYIOOC and we are so glad about this award and prestige that it give us at the international level, since in the last two years we are on the US market,” said Alfredo Agostini who won a Gold Award with Sublimis, that comes from an olive grove at 350 meters above sea level in the Marche region. “During the 2014 harvest, we had a 50 percent drop in quantity. This year we performed natural preventive treatments with copper for the conventional production since we prefer to avoid chemical products. But the olives were so healthy that no additional treatments were needed and this has given great results.” [...]
This Selection represent the summit of our production. Sublimis extra virgin olive oil is our Selection with the highest fruitiness intensity, we decided to produce it with Frantoio and Carboncella olives, typical cultivars of Marche region, in the Centre of Italy. This EVOO is excellent on grilled meats, legumes soups, bruschetta and on all dishes enhancing the rich taste of Mediterranean cooking.
In the Middle Ages, roveja still endured as the staple diet eaten in the form of a "puls," which is an ancient Roman-style of porridge and consumed with a savoury sauce on top. Over time roveja was forgotten. By the 1990s only a few local people remembered roveja, and some found the plants growing in gullies or near streams. [...]
Tamara Griffiths tells the story and the rediscovery of this wild pea in Le Marche and how generous people dicided to not register it.
In past centuries it was a staple in the diet of herders and farmers in the Sibillini Mountains, but in recent years its cultivation has been almost completely abandoned.