Vincisgrassi has been described by our customers as the best pasta dish they have ever eaten, which is a great compliment to me as I am not Italian but Welsh.
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
Asparagus Frittata is maybe the most common way to cook this delicious vegetable.
Ingredients for 2 servings:
Where to find wild asparagus in Le Marche
It tends to grow in rural areas where there is water. In Le Marche you have to consider small rivers, streams but the best you can do is looking around irrigation ditches in the countryside
Once you find one follow the stalk down until you find a pliable spot between where it is very supple and woody. Snap it at a 90 degree angle.
A day for feasting, a day for walking of a different kind. Walking around the gardens and fields of La Conca in Le Marche, Italy, picking most of the herbs and ingredients for the great dinner we were to enjoy. In the beautiful area of Smerillo. Oh my what a backdrop too. The sun beating down with the snow capped peaks of the Sibillini Mountains around us. [...]
Violet Artichokes with Mint and Pecorino di Fossa.
These meat-stuffed, breaded and fried olives are a typical specialty originating circa 1800 in Ascoli Piceno in the Marche region. Allegedly they were invented by the cooks of wealthy families as a way to utilize meat leftover from abundant feasts. Each olive is painstakingly cut away from its pit in a spiral shape, then reformed around the stuffing: a combination of several types of meat (usually veal or beef, pork, and chicken), sauteed with a soffritto, tewed in white wine, ground, and mixed with grated Parmigiano Reggiano cheese and a touch of nutmeg. [...]
Stuffed Olives Ascolana Style, or Olive all'Ascolana: These stuffed olives are from the Ascoli region, and if at all possible you should use olives of the Ascolana strain, which are large and flavorful. These stuffed olives are generally classified as an antipasto, but will also work well as a first course, or as part of a platter of mixed fried foods, and are an excellent finger food. [...]
This vinegar-based ricotta recipe is easy to make and ideal for adding to pasta and salads
I love ricotta and use it a lot in cooking – to fill ravioli or spoon over warm vegetables, for example. I started making it when I was experimenting with young curd cheeses. Although it is often referred to as a cheese, ricotta is actually a by-product of cheese making. The whey that is drained off from the cheese curds is reheated to make ricotta – hence the name, which translates as ‘recooked’. [...]
Arrosto d’Urbino is a wonderful comfort food from Urbino that evokes mountain forests, crisp air and cold days. I love the combination of beef and eggs to create a robust taste that can be paired with a medium-body red wine.
It might seem similar to the most known piadina from Emilia Romagna, but actually it’s quite different.
To be honest, the history of the crescia is probably connected to the piadina, since it’s possible that both were created by the bizantine army, centuries ago.
But people from Le Marche – particularly Urbino – are very proud of their crescia, so you should never say that a crescia is “some kind of” piadina! [...]
The Queen of the Sausages is Made in Le Marche in the small village (only 1200 inhabitants) of Carassai. The secret of the incredible taste is the fact that it is a made with the whole back legs of pork. This sausage is a quality product with a long tradition that has been certified by Assam (Le Marche Agency for Services in Agribusiness Sector). It follows a strict criteria of preparation and maturing, bagging exclusively in natural pork casing, flavored with herbs and aromatic spices.
Every year, around August the 15th, Carassai dedicates a food festival to this incredible product.
Our elders used to say "Under the snow, bread...under the rain, hunger". It is one of my favourite proverbs, of a girl born and raised at 10 minutes from the shore but with mountains in her heart! ...
This article is about Regina dei Sibillini, a pasta manufacturing from Montefortino in Le Marche, and it is pairing with this other article that explain even better the healthy properties of the mountain wheat.
The Restaurant EmaSi is located in the center of the medieval town of Montelupone, in the heart of the Marche Region. The owner and chef Emanuele Marzola and the head waiter and sommelier Silvia Rapicano are constantly trying to create a "bridge" between traditions and the new consolidated, culinary tendences. Familiar and yet refined, is managed with competence and passion; offers special dishes, beautifully served and always paired with the right wine. Whether for a drink at the lounge bar or a dinner in the cellars of this ancient palace, the EmaSi will offer an unforgettable emotion.
- 4 eggs
- about 280 gr bread crumbs
- 8 tbsp Parmesan cheese
- 1 tbsp all purpose flour
- 1 lemon peel
- grated nutmeg
- a large pot full of meat broth
Just follow the video. Stop it in the crucial passages
The recipe belongs to the “cucina povera” (the cuisine of the poor people), when people used to make ends meet with what they have got and where inventiveness played a big role to make the dishes more attractive. The passatelli can be considered like one fresh paste (dough). It's warming, simple, and comforting. It often inspires nostalgia in many Italians from this region, as well as around Le Marche, Romagna, Umbria and even in Rome.
The word passatelli comes from the word meaning to pass through
This year I combined the whole May Day fave/pecorino tradition with my own personal spring obsession: wild asparagus. These thin spears start appearing about mid April and by May are all over the place in the woods ...
We were on the road to Monte Vidon Combatte, a village 10kms from the Adriatic coast at Pedaso. Neither of us could remember the way but it was Saturday and, by resolutely following the locals, we found ourselves outside the Passamonti’s butchers shop. ...Candido and Clotilde were making ciauscolo, the traditional spreading salami with fresh garlic and orange peel. Clotilde held the casing onto the nozzle of the mincing machine while Candido carefully guided the salami mix inside to ensure no air got in that would make the salami rancid. [...]