...just to not confuse foreigners ‘in porchetta’ means in the style of porchetta ie the dish will contain wild fennel, garlic, white wine, and fatty bacon or pancetta...
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
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.
This recipe is from Marche, the birthplace of my grandfather. I prepared it thinking about our imminent departure for Marche, where we are going to spend a full six weeks—enough time, we hope, to experience the region more as true residents than as mere tourists. The plan is not to fill our days with sightseeing and long drives, but to experience living for an extended time in the small hill town, Scapezzano, where my grandfather grew up and our friendly and generous cousins still live in the same house—the descendants of the brother who stayed behind in Italy when my grandfather emigrated to the New World. They have offered us the use of a small apartment in this building! We look forward to perusing the local markets—like much of Marche, which lies along the Adriatic coast, my grandfather’s home town is near the sea, offering abundant seafood—and to preparing meals with whatever is in season, fresh and local. This soup—so inviting and appealing in texture as well as flavor, is like an invitation to all the adventures that await us! [...]
MARCHIGIANA FAVA BEAN SOUP
The title of the Italian province of Le Marche literally means “the borderlands”, a neutral region neighbouring more important places. This makes a lot of sense when you consider that Tuscany lies to the north and Umbria to the south. Next to these titans of the tourist trade so beloved of the inglese, and hemmed in by the mountains and the sea on either side, you might call Le Marche something of a poor relation, rarely visited.
The Indipendent dedicates an article to Le Marche
... in a restaurant in Rome eating cuisine from the little known region, le Marche at Trattoria Monti....
We began with a plate of fried vegetables, meat stuffed olives, cheese and a speciality of the house cream.
After that it is all kind of a blur of plates, there was a custardy eggy cheese tortino stuffed into a cabbage leaf, tagliatelle in a meaty ragu, the restaurant's tortello, a giant single sort of tortellini with a runny egg and generous shavings of truffles.
We drank wine grown in the hills near the Adriatic sea, sang happy birthday in three languages and stayed long into the afternoon over coffee. A most happy mix.
Trattoria Monti is the best place to taste the Le Marche cuisine in Rome
Trenette con Cozze e Vongole Just when you think you've got all bases covered, The Fates take note and decide to have a little fun. I have been busily at work getting recipes and posts together for the next several weeks. With my trip fast approaching, I don't want any loose ends to complicate matters.…
Trenette with Mussels and Clams Recipe
If Christmas has the Panettone and the Pandoro, Easter has the Colomba. For the salty cake/bread, there is the Pizza di Pasqua (also known as Torta di Pasqua) in Central Italy especially in the regions of Umbria and Marche. [...]
Easter in Italy is a wonderful culinary experience
[...] High up in the mountain top village of Cupi, however, a little revolution is under way. The villages of Monte Sibillini are beginning to slowly come back to life.
Beniamino Ciammarucchi is stirring up a cauldron of boiling sheep’s milk in a brand new stainless steel kitchen. He son Arcangelo is delivering huge milk churns that are being loaded into the dairy.
In the late 1980s Beniamino left his home village to settle in down in the valleys of Le Marche. Summers spent on the high pastures and wintering his flock in the low lying fields near Rome was no longer economical and new regulations brought an end to the traditional ways of producing cheese.
After generations of sheep herding and cheese making his son Arcangelo was forced to take a job in a factory producing cookers and fridges. He longed for the shepherd life that was in his blood and decided that he would return to Cupi and set up a modern dairy producing top class artisan cheese.
It was a lucky move. He secured a bank loan just before the crash of 2008 and in its wake the factory where had had been working closed down. “Everyone thought he was crazy,” laughs his father. “They thought Cupi was the end of the world but the irony is all his friends lost their jobs and many of them are still unemployed. Look at Arcangelo he built a business.” [...]
Rosie Whitehouse presents to you the Pastorello di Cupi a small family-run dairy farm in the wild mountains of Le Marche, in central Italy. Rosie is a parenting journalist and mother of five. She is also one of the UK’s leading experts on family travel. Her style is practical, relaxed and humorous. Rosie also works as a consultant advising on parenting issues.
One recipe hails from my paternal grandparents region, Le Marche, where escarole is married with creamy chickpeas in a pork-infused broth.