...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 and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
Curated by Mariano Pallottini
The Sapori del Grano Bakery is found in Ancona in Le Marche, where, for over 150 years, the Taccalite family have baked delicious specialities. Always seeking the highest quality by choosing the finest ingredients and carefully preparing the handmade products.
The fourth generation of the family, aiming to the market of traditional tastes and speciality bakery started making the cheese products; and the cheese panettone and biscuits are now the jewels in the Sapori del Grano’s crown.
The cheese panettone is a regional speciality, made with a specific variety of cheese and naturally leavened. Following after the panettone, the cheese biscuits were introduced to allow consumers to taste the genuine gastronomic delights of the Le Marche at any time of the day.
The packaging of Sapori del Grano’s products has been researched to ensure the freshness of the bakery is kept.
Silvia Colloca journeys to Ascoli Piceno and immerses herself in Italian cafe culture; inspired by the experience, she returns to her family home in Torricella to make the perfect coffee dunking cookie – tozzetti (almond-and-lemon biscuits). Back on the road travelling along the Adriatic coastline, Silvia visits the bustling seaside town of San Benedetto del Tronto and turns some of Italy’s finest seafood into unforgettable finger food. Heading back through Central Italy’s interior, a wrong turn results in the most spectacular surprise when Silvia stumbles across a local specialty, agnello rosolato con patate (slow braised lamb with potatoes). [...]
La parte migliore di questo piatto è quando tagliare la corda che lega il sacchetto. Poi un soffio di incredibile profumo del mare e delle erbe mi saluta. Solo per pochi secondi, chiudo gli occhi e gustare l'aroma del contenuto del sacchetto di fronte a me. Il calore e il vapore intensifica i sapori che mi fa pensare a una sola cosa. La mia, che odori freschi e sani! [...]
Please pass the Passatelli!
Passatelli is a pasta formed of bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg; it is cooked in chicken broth. Typically, it is found in Pesaro e Urbino (northern Marche) and other regions of northern Italy, such as Emilia Romagna
ecipeFarro’s tough husk makes it more difficult to process than other commercially produced grains, but that husk also helps protect the grain’s vital nutrients. With a higher fiber and protein content than common wheat, farro is also rich in magnesium and B vitamins. As a type of wheat, farro is unsuitable for those with celiac disease, gluten intolerance or a wheat sensitivity or allergy. [...]
In San Benedetto del Tronto we would learn to make brodetto, a fish stew that is a specialty of the city. The stew has a practical history. Sailors often ended up with fish that broke and therefore couldn’t be sold. Instead of tossing them aside they would save them and then make a stew with the cast off pieces. It’s meant to serve a lot of people, you don’t make brodetto for two. There are different versions across the region but what sets this one apart is the use of vinegar in the recipe. There’s one rule that’s for sure – 13 varieties of fish must be used. [...]
Ingredients - serves 4+
SBS premieres a new food / travel series, Made In Italy with Silvia Colloca, featuring actress, opera singer and author Silvia Colloca.
Produced by FremantleMedia Australia, the series sees Colloca take a journey back to her homeland to introduce her family and present her love of hearty Italian fare.
Made In Italy with Silvia Colloca sees Silvia visit three charming regions of Italy that are close to her heart – Abruzzo, Le Marche and Molise – to re-discover authentic cucina povera (peasant cuisine). In each episode, Silvia meets locals and is invited to cook with them in their kitchens, allowing a sneak peek inside the true Italian lifestyle and culture.
It is Silvia’s own family kitchen in her Abruzzo home that is at the heart of Made In Italy with Silvia Colloca. She will share intimate family moments with loved ones as they cook, eat and laugh together. The Collocas reveal why Italian cuisine is not just about eating. [...]
Italy is a country full of talent and excellence, too often hidden by hard work and humility of its people, a land as much beautiful as enthusiastic. In the Marche Region, it is just passion that led a group of neo-entrepreneurs to discover local treasures, great foodstuffs and wines, often unknown, but able to satisfy even the most demanding palates.
Tasting Marche (www.tastingmarche.com) was founded with the ambitious mission to bring the food of “Le Marche”, the most long lived Italian Region, on tables all over the World [...]
Nose to ground, Dolly assumed the lead past rows of vines in their fall colors. Every leader has her followers. First was Luigi. While panting behind came the rest of us.
Faster than we could see, Dolly pounced. Nose and paws met to scrape away the damp clay-like soil. To reveal the first white truffle of the day – tartufo bianco. Luigi just reached her in time to rescue the delight from her jaws.
Che profumo! Oh, the comforting scent of truffle.
We had met Luigi only two weeks before with one of his sons, Davide. He has three sons Sebastian the eldest, Davide and Michele are twins.
Michele joined us for this our very first truffle hunt. Something we have wanted to do ever since arriving in le Marche more than 10 years ago. With willing Aussie guests, Cath and David, in tow we arrived in the nearby village of Fratterosa early on Sunday morning. [...]
Brodetto is made from fish with low market value because of the small demand due to quality, quantity (not enough of it) or size (it is too small). They were, however, appreciated by the fishermen who used to eat them whilst they were on their fishing expeditions, saving the best catches for the market.
The legend tells that the “brodetto” was born by accident. On a normal day, the fisherman would cook this dish in wine; however one day, a fisherman used the “acetella” (wine turned into vinegar) instead and discovered that it actually made the dish more flavoursome and tasty. They never looked back and have used vinegar ever since. [...]
Chef Lombardo [recently] went from a 155-seat, 4,000-square-foot restaurant that does 200 covers at its busiest to an 800-seat, 37,000-square-foot place that can easily top 1,000 covers (and that’s just at dinner). He traded a staff of 13 for one with 10 sous-chefs, 66 line cooks, 12 prep cooks, a pastry chef and two assistants — plus 19 dishwashers.
At cooking school, Lombardo met Daniel Giusti, and after graduation, the two friends went to the Istituto Superiore di Gastronomia in Le Marche, Italy, to study regional cooking with noted Italian chefs. Lombardo stayed for 18 months, working in small-town restaurants in Piedmont and Abruzzi. At one, Villa Maela, the chef knew Roberto Donna, and in 2005, Lombardo wound up in Washington working at Donna’s Galileo. [...]
Very easy to prepare, it takes about 30/45 minutes to get ready, it is tasty and warming in this cold winter and very cheap to make.
A light comfort food you can offer to your guests as well, if you garnish it in the right way!
Ingredients for 4:
Airs Thursday 27 November 2014 at 8pm on SBS ONE. On this culinary celebration of traditional Italian cuisine, Silvia has her breath taken away by stunning seaside dining on the Adriatic Sea, learns how to turn the succulent olives of Le Marche into an extraordinary snack, and hands down an ancient pasta recipe to some of her family’s newest members. [...]
An impressive recipe of hollowed and stuffed zucchinis. The filling is made up of breadcrumbs, parsley, garlic and cheese. Vegetarians and omnivores will love them.
Ingredients (brodo / broth)
|Suggested by Kip Kitchen|
There’s some debate over Italian tiramisu history, but happily, none over our yummy original Italian tiramisu dessert recipe (with mascarpone, no alcohol). You only need a few ingredients and 15 minutes to prepare this authentic and easy-to-make Italian tiramisu dessert.
Plus, you don’t have to fry or bake anything. Just prepare coffee, mix a few ingredients, and leave the dessert in the fridge for two hours.
Ingredients (Serves 2):
Don't miss the various handmade pastas like the vincisgrassi, thin layers of dough filled with veal ragout, or fagotelli, pasta packets stuffed with butternut squash. Appetizers are solid, with the crab ravioli in an amusing, if someone flavorless, huckleberry gelee being a particular highlight. Hernandez has long been known for his pastry wizardry, so save room for dessert. [source]
A partnership between Dubai World Trade Centre (DWTC) and the Marche Region in Italy will see the first ever ‘International White Truffle’ charity auction take place on the opening day of the Speciality Food Festival (November 9 ) at 4pm via a Skype feed from the Truffle Fair in Acqualagna, Italy.[...]
The linguine is cooked until just al dente — in salty water, of course — then tossed with the clams, broth, and a handful of fresh herbs until it absorbs the sauce. Add a pad of butter or splash of olive oil and flurry of chopped parsley at the very end to make your pasta verdant and shiny, and serve with a cold glass of white wine
Ingredients - Serves 4