Le Marche and Food
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The Fantastic Cuisines of Le Marche

The Fantastic Cuisines of Le Marche | Le Marche and Food | Scoop.it

Pasatelli in Brodo, Frascarelli con Riso, Vongole Linguini, Squid Ink pasta with fresh cuttlefish, Fish Soup in S Benedetto style, Coniglio in Porchetta, Sfogliata Autunno, 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,

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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.
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Christmas Dinner’s First Courses in Le Marche and the rest of Italy by italymagazine.com

Christmas Dinner’s First Courses in Le Marche and the rest of Italy by italymagazine.com | Le Marche and Food | Scoop.it

Marche - Christmas eve in Le Marche is seafood-rich, from stockfish to stews, whereas for Christmas dinner, a wide choice of first courses includes passatelli, cappelletti in capon broth, the classic vincisgrassi marchigiani, a rustic and tasty baked pasta served with a mixed meat ragu sauce, and maccheroncini di Campofilone, egg pasta served with ragù.

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Christmas Dinner’s First Courses in Le Marche and the rest of Italy by italymagazine.com

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BBC gives the Vincisgrassi Recipe

BBC gives the Vincisgrassi Recipe | Le Marche and Food | Scoop.it
A classic Italian pasta bake made with mushrooms, ham and truffle – a great dish to prepare in advance if you have people over. Serve with a crisp green salad.
Mariano Pallottini's insight:

 

Inside the BBC Show called Christmas Kitchen is proposed the Vincisgrassi Recipe.

Ingredients

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Recipes Vincisgrassi (pasta baked with parma ham)

Recipes Vincisgrassi (pasta baked with parma ham) | Le Marche and Food | Scoop.it

Pleasing a crowd is easy with our delicious dishes that serve ten or can be doubled to serve a room full of people. Easy to whip up, put on the table and let everyone dig in

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Vincisgrassi among Best Ever Crowd PleaserVincisgrassi (pasta baked with parma ham)

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.

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Ascolana Olives & Fritto Misto

Ascolana Olives & Fritto Misto | Le Marche and Food | Scoop.it

“Ascoli is a wonderful ancient city close to the border between Marche and Abruzzo. Taking elements from both regions, this dish is a fried heaven of lamb, battered vegetables, sweet custard fritters and olive all’Ascolana; these amazing olives are stuffed with meat, breaded and deep fried to crispy perfection!

“Tradition calls for this recipe to use a quality of olives called tenera ascolana, which are meaty elongated olives infused in brine with fennel and pitted by hand. The crema fritta, a sweet custard used in this recipe, is also breaded and fried. This is a rich course, ideal as a main. It can also be found in street food festivals, as small bites to share like my version. The recipe requires quite a long preparation time, but once the crema fritta and olives are ready, they can be stored in the freezer and kept for later use. [...]

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Osso Buco Recipe

Osso Buco Recipe | Le Marche and Food | Scoop.it

With the weather getting slightly cooler and fall upon us, it's time to warm up to some comfort food, Italian style! This is one of the classics! Osso

Ingredients:

  • 4 beef shanks
  • 2 ribs of celery, chopped
  • 2 carrots, chopped
  • 1 onion diced
  • 2 cloves garlic, chopped
  • 1 796ml can diced tomatoes
  • 1 1/2 cups beef stock (you can also use 1 cup beef stock, 1/2 red wine)
  • 2 tbsp balsamic vinegar (this is not traditionally used, but I like the flavour it adds)
  • 2 bay leaves
  • 1 tbsp dried basil
  • 1 tbsp olive oil
  • salt, pepper

 

Directions

 

Mariano Pallottini's insight:

Most have heard of osso buco, but what is it? What literally translates as 'bone's hole' is simply an inch and a half slab of veal shank.

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Crowdfunding in support of the organic farms damaged by the earthquake.

Crowdfunding in support of the organic farms damaged by the earthquake. | Le Marche and Food | Scoop.it

A month after the earthquake of the 24th August, we are thinking about those who have lost everything. After the fear, the rubble and the victims’ count it is now time to come to terms with the events and to start again. The wounds of the 24th August are still deep, as evidenced by the story of the organic farm "Marchese Marino."
This small farm producing cheese was in fact doubly hit by bad luck: not only was it severely damaged by the earthquake, it is also situated in an area totally neglected by the mass media. Less attention is given to citizens of this area as thankfully there have been no deaths. The farm is located in the foothills of the of Sibillini Mountains National Park, Marche Appennine Mountains. In recent days news has emerged that the village of Monte San Marino has not been included in the so-called "crater area" (an area with priority over public funding and reconstruction) as part of the earthquake decree.
The farm - which consists of a stable, a processing workshop and the owners’ and employees’ residence - suffered serious structural damage. The extent of this damage means that some workers still need to sleep in the cars for their safety.
Paola and Marino introduce themselves: "We settled here about thirty years ago along with other friends and we have helped to repopulate the mountainous region. We have had to work hard and invest everything. Whilst remaining confident in our activity over the years, we have coped with many adversities. Various wolf attacks have reduced the farm’s flock of sheep by one third. We have consistently restarted without seeking assistance. Following the recent events however we really feel as if we have hit rock bottom.”
The farm "Marchese Marino" is an integral contributor to the Organic Market « Mezza Campagna » and it shares its values and vision of agriculture: environmental sustainability, food quality, respect for public health, workers’ protection and the direct relationship between producer and consumer. "Some types of cheese are produced according to the ancient tradition of the Picentes (ancient inhabitants of the Sibillini Mountains) with local craftsmanship. The milk produced is processed within the farm itself. Sheeps graze for most of the year and only during the coldest winter months do they take cover in a stable ".
Now Paola and Marino need us. This is why the Organic Market “Mezza Campagna” has decided to launch a crowd funding campaign in name of their farm, to allow them to start again. We feel we must repay the value that Paola and Marino have given to us as human beings. That is, love and care of the territory, workers’ respect and a worthy treatment for animals. We are all a little in debt to them. We cannot turn our head the other way, we will not abandon them. So, let’s do our best to support them!
With the money raised, the farm will invest in key safety measures that will allow it to restart its main activities during the winter months. It is not only the future of the farm at risk but the livelihood of its workers. The "Marchese Marino" in fact, has always distinguished itself for its social reintegration activities and work. These activities make it a real landmark for the area, work started thirty years ago that cannot stop now.
How to contribute:
Visit the website (https://ilbiochenontrema.noblogs.org/) of the Campaign or on Crowd funding platform (https://www.produzionidalbasso.com/project/il-bio-che-non-trema/) : there you can directly contribute but also share the campaign through your social networks to reach as many people as possible. You can also directly contribute to the information stand every Saturday morning from 8:30 to 12:30 at the Organic Market « Mezza Campagna » of Senigallia (AN).

All contributions are important, please do your bit!

Mariano Pallottini's insight:

Crowdfunding in support of the organic farms damaged by the earthquake.

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Alternative Vincisgrassi Recipe 

Alternative Vincisgrassi Recipe  | Le Marche and Food | Scoop.it

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.

Mariano Pallottini's insight:

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 

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Coco Huang's curator insight, November 13, 2016 10:01 PM

感覺好好吃!!!!!

做作業就會一直想吃東西~

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Le Marche: What to Eat in Every State in Italy in photos

Le Marche: What to Eat in Every State in Italy in photos | Le Marche and Food | Scoop.it

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.

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Italian Meat Stuffed Peppers - Peperoni ripieni di carne

Italian Meat Stuffed Peppers - Peperoni ripieni di carne | Le Marche and Food | Scoop.it

Italian Meat Stuffed Peppers are an iconic summer dish substantial enough to serve as either an antipasto or a second course.

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Italian Meat Stuffed Peppers - Peperoni ripieni di carne

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Even in Canada with the fall, comes coffee 'corrected' with a bracing dose of spirit, Le Marche-style

Even in Canada with the fall, comes coffee 'corrected' with a bracing dose of spirit, Le Marche-style | Le Marche and Food | Scoop.it

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.

Mariano Pallottini's insight:

Even in Canada with the fall, comes coffee 'corrected' with a bracing dose of spirit, Le Marche-style

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Discover Le Marche Food: Ancona Province

Discover Le Marche Food: Ancona Province | Le Marche and Food | Scoop.it
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…
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Le Marche attracts more and more food bloggers

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Pollo alla Cacciatora

Pollo alla Cacciatora | Le Marche and Food | Scoop.it

Ingredients
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

Directions

Mariano Pallottini's insight:

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.

 

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Le Marche Cuisine in California

Le Marche Cuisine in California | Le Marche and Food | Scoop.it

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. [...]

Mariano Pallottini's insight:

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

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Christmas Antipasti: Frittata alla Marchigiana

Christmas Antipasti: Frittata alla Marchigiana | Le Marche and Food | Scoop.it

Christmas recipe: Omelette Le Marche Style with Mint, Pecorino and Salame

This is a typical Le Marche omelette, a great dish unfortunately considered only a good appetizer, is served in many restaurants of the region as antipasti for the special menu of Christmas and New Year’s dinner. [...]

Mariano Pallottini's insight:

Omelette Le Marche Style with Mint, Pecorino and Salame

Ingredients:

  • 8 eggs,
  • 50 g of fresh mint leaves,
  • 40 g of bacon,
  • 80g Le Marche Salami, for example Salame di Fabriano
  • 2 tablespoons extra virgin olive oil,
  • 1 clove of garlic,
  • 2 tablespoons of grated cheese,
  • salt
  • pepper

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Brodetto di pesce recipe

Brodetto di pesce recipe | Le Marche and Food | Scoop.it

Brodetto di pesce (seafood broth) is an authentic, Italian seafood dish. A delicious selection of seafood cooked in a tomato broth flavored with wine and garlic. It’s comfort food for seafood lovers.[...]

Mariano Pallottini's insight:

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic, finely chopped or grated
  • 1/4 teaspoon red pepper flakes
  • 3/4 cup Pinot Grigio or any dry white wine
  • 8 ounces Pomi organic strained tomatoes
  • Salt
  • Pepper
  • 1 1/2 pounds assorted seafood clams, mussels, shrimp, scallops and firm fish (I used seabass). Scrub the shellfish well.
  • 2 teaspoons fresh parsley, chopped
  • Crusty bread for serving

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How to make Stuffed Olives - called Olive Ascolana

If you fancy something different for party nibbles this is it: Olive Ascolana are stuffed and fried olives from the Ascoli Piceno region of central Italy
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The Award-winning chef with Le Marche Origins opens a DC 'pasta house'

The Award-winning chef with Le Marche Origins opens a DC 'pasta house' | Le Marche and Food | Scoop.it
Expect lots of homemade pasta and dishes “from the entire boot of Italy" when Fabio Trabocchi’s Sfoglina opens in December.
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Highlight: <<The inspiration and purpose of the restaurant is to be everyone’s extension of their own kitchen,” said Trabocchi, who hails from the Le Marche area of central Italy along the Adriatic Sea.>>

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A Le Marche Chef  behind the success of a Restaurant in London

A Le Marche Chef  behind the success of a Restaurant in London | Le Marche and Food | Scoop.it

For nearly 30 years, Vicino Restaurant has been serving authentic Italian food on 189 New King’s Road in the London borough of Hammersmith and Fulham. It stands proud with its beautiful brick building adorned with pretty flowers. Inside it is decorated as if you were you sitting in a perfectly curated Italian courtyard with colourful flowers, murals and Italian posters. [...]

Mariano Pallottini's insight:

A Le Marche Chef  behind the success of the Vicino Restaurant in London

Marco Moscoloni, the head chef, originates from Le Marche in Italy where he worked for six years. It was when he moved to London he built up his reputation for his authentic Italian cooking style working at Caldesi, the renowned Marylebone Italian restaurant, Dolada Mayfair, and Convivo in Belgravia...

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Canaprino a special cheese from the Sibillini Mountains

Canaprino a special cheese from the Sibillini Mountains | Le Marche and Food | Scoop.it

Buy Canaprino! Sheep cheese with shelled Hemp seeds, refined with flowers and leaves of Cannabis in fir wood containers. Product of Italian culinary tradition, enriched with Hemp. [...]

Mariano Pallottini's insight:

Sheep cheese with shelled Hemp seeds, refined with flowers and leaves of Cannabis in fir wood containers.

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Sapa recipe: the Grape Must Syrup

Sapa recipe: the Grape Must Syrup | Le Marche and Food | Scoop.it

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." [...]

Mariano Pallottini's insight:

Sapa, the ancient sugar in Le Marche, here the recipe.

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Embrace Your Wild Side & Explore the Hidden Treasures of Italy: Le Marche with @Collisioni

Embrace Your Wild Side & Explore the Hidden Treasures of Italy: Le Marche with @Collisioni | Le Marche and Food | Scoop.it

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. [...]

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Mariano Pallottini's curator insight, September 16, 2016 2:18 PM

Le Marche a real Italy's Mecca for Foodies and Wine Lovers

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7 Unmissable Local Foods from Marche, Italy

7 Unmissable Local Foods from Marche, Italy | Le Marche and Food | Scoop.it

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. [...]

Mariano Pallottini's insight:

Essential Le Marche Food Guide 

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Earthquake Italy 2016 - Google Search

Earthquake Italy 2016 - Google Search | Le Marche and Food | Scoop.it

A magnitude-6.2 earthquake hit central Italy early Wednesday and rescuers are searching for survivors. [...]

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Mariano Pallottini's curator insight, August 25, 2016 5:49 AM

Solidarity with the victims of the earthquake in Italy

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Stuffed squid Le Marche Style - Calamari ripieni alla marchigiana

Stuffed squid Le Marche Style - Calamari ripieni alla marchigiana | Le Marche and Food | Scoop.it
While we were in Marche, Italy this spring, we had stuffed calamari prepared by my cousin’s wife, Maria, several times.
Mariano Pallottini's insight:

Le Marche recipe: Stuffed squid Le Marche Style - Calamari ripieni alla marchigiana

Ingredients:

  • 16 large squid bodies of approx. equal size
  • About the same amount of tentacles by weight as the bodies
  • 3 cloves of garlic, minced
  • Very small pinch of red pepper flakes (optional)
  • Splash of white wine
  • 1 cup of plain breadcrumbs (I prefer panko breadcrumbs)
  • 1 bunch of parsley, stems removed and leaves finely chopped
  • Salt and pepper
  • Extra virgin olive oil

Directions

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Basil and Ricotta Frittata

Basil and Ricotta Frittata | Le Marche and Food | Scoop.it

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.

Mariano Pallottini's insight:
Ingredients
  • 15 basil leaves
  • 5 sage leaves
  • 10 thyme leaves
  • 2 large eggs
  • Pinch of sea salt
  • White pepper, to taste
  • 200 g (7 oz) fresh ricotta
  • tbsp whole milk
  • Extra virgin olive oil, to taste

Directions

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