Macerata is certainly a hidden gem in the Italian region of Le Marche. It offers a charming hill town scenery, renowned Marangoni chocolate, and one of Italy's most famous opera festivals.
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
We speak to a coffee expert to get his top five tips on how to make the perfect coffee using a classic Moka. [...]
The moka is a simple device that uses steam pressure to force water through a strainer to make espresso. It won't be exactly like the espresso you find in bars, but it can come close if you follow these 5 tips.
If you want to make a big impression at your next cookout, try an Italian grigliata mista di carne, or mixed grilled meats platter. [... click on the photo ]
Cooking meat directly over a flame is one of the first cooking methods. Although is a simple method, during the Middle Ages this system was elevated at a status symbol. Roasting meat for the poorest social classes was the way to loose its mass and so they boiled or salted their meat while Noble classes could afford spit-roasting proving their social standing. Mixed Grilled Meats is, together with Mixed Grilled Fish, the most common "secondo piatto" in Italy and before to to say "it's a boring dish", remember my previous words.
Taralli are a typical southern Italian snack that play host to many flavors. They're "breadsticks" that are a blank canvas for anything you can imagine. [...]
If today Tarallo is no longer a stranger to no Italian from the Alps to the southern coast of Lampedusa and even abroad, no one, in the contrary, can say precisely the origin of its name.
From the Latin "torrere" (toast) or from the italic"tar" (wrap)? From the old French "Danal" (pain rond, round bread) or from the modern French "toral" (dryer)? Who can say it? Maybe "Tarallo" comes from greek "daratos" (a kind of bread). Read how to prepare it
Ingredients For 4 people:
For the dough
For the sauce
One of the favorite summer pasta dish in Le Marche
Ingredients for 4 persons:
Pasta with zucchini and mint is a classic Italian combination served for example at Franny's restaurant in Brooklyn, New York. https://frannysbrooklyn.com/
This farm and its carefree pigs are part of the Fraticelli Salumi company’s strategy to create high-quality, good-tasting cold cuts and other pork products. [...]
The life expectancy in Le Marche can be easily put in relation with the quality of food. It 'time to find out what it really is.
What better and more refreshing way to serve a frittata than with wild mint. Mint is a very popular herb in Italy especially in the Marche region, where it grows abundantly on the hillsides. The mint frittata has become an authentic regional dish served mainly as a second course with a refreshing green leaf salad. [...]
In the city of Macerata in the the Marche region, as an Easter tradition, the mint frittata is served for breakfast on that morning along with salami, a variety of cheese and their local Easter Pizza bread. The Maceratesi call it an Easter Blessing.
Verdicchio, Rosso del Conero and Vernaccia di Serrapetrona are some of the top quality wines from the region. Point of notice for the much sought-after, delicious, white Acqualagna truffle; Ciauscolo salami and pit cheese, without forgetting Piceno extra virgin olive oil and Ascoli's stuffed olives. To keep in mind the Campofilone's pasta factories, the fish and shellfish from the Adriatic Sea, especially Portonovo moscioli and wild mussels.
Discover Le Marche 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.
Remember the joy of playing with as a kid with squishy, mushy, sticky, stretchy, bouncy impossible-to-put-down pasta dough your grandmother prepared for the Sunday lunch?
And it turns out You never outgrew it. This is the reason you enjoy making pasta by hand
Luigi “Gigi” Andreoli rushes back and forth between his small café and the outside areas it caters to. On the inside, Gigi and other employees squeeze past one another in the cramped space along the bar counter and the even tighter space behind the bar, each holding food or wine or both.
This is the Raffaello Caffè during “aperitivo” on any given day. Aperitivo is the Italian version happy hour. It typically starts after work and continues until dinner, which Italians have after 8 p.m. During aperitivo, cafés will serve free food with an order of alcoholic drinks. This is in addition to the chips and peanuts typical of American bars and here.
The distinguishing feature of aperitivo is the hand-made, delicious appetizers given to café customers so they won’t drink on an empty stomach. [...]
Between May 29 and June 26, 2015, 38 student journalists from around the world developed multimedia journalism stories to document the people and places of Urbino and the Marche Region of Italy. They came from James Madison University, Iowa State University, Ryerson University, Rider University, Carleton University, Bahçeşehir Üniversitesi, Colorado State University, Arizona State University, University of Wisconsin-Milwaukee, State University of New York at New Paltz, Wilkes University, Humboldt State University, and Thammasat University.
The nine classic Monte Castello food specialities are recognizable from the brand and their long presence on the shelves of large supermarket chains:
All the Monte Castello products come from truly Italian cultivations, controlled and inspired by the genuine traditions of the Marche.
The nine basic products are supplemented by three related products, which enrich and complete the natural variety and increase the possibilities in the kitchen.
If you want to make a healthy change to your diet, opt for ancient grains and legumes, boast a unique combination of protein, soluble dietary fiber, and complex carbohydrates. Economically, they’re cheap as can be. Environmentally, they’re extremely easy to cultivate, and demand very little water or space. Good for you, your wallet, and the world. Check.
Tagliatelle with Fontina cheese is a classic Italian comfort food dish, simple, tasty, and best when made with authentic cheese and ancient grain pasta. [...]
Spelt is a very olden grain. There are three different varieties of spelt: Triticum Dicoccum, also called Emmer, Triticum Spelta, also called Spelta or Superior Spelt, and Triticum Monococcum or Little spelt.
From a nutritional point of view spelt contains lot of vitamins (A,E,C and B complex) and minerals (magnesium, iron, calcium) and zinc. Magnesium, present in a high extent, eases insulin employment and improves muscles activity, avoiding cramps. It is very useful for athletes and can replace wheat for those with intolerance. - See more at: Molino Agostini
Follows the traditional porchetta principles of rolling a roast with spices, garlic, citrus and herbs.
Coniglio in Porchetta Le Marche Style? First things first: get some fennel! This plant - wild or otherwise - is of particular importance in the cookery of the Marches. Its unique odor gives dishes a special taste.
These colorful pickled vegetables make a great addition to an antipasto platter of cheeses and salami, but can also be added to dishes like rice salad.
The Giardiniera (gardner) is the best resource of the italian-Le Marche housewives in the kitchen, especially in summer.
Pickled vegetable are used to season cold and hot pastas, rise salads, topping for Italian beef sandwiches, with sausages, in dips, pizzas, to garnish boiled meats, to prepare the rich galantina and more.
The 523-room JW Marriott Hotel New Delhi Aerocity has recently appointed Giovanni Ricci the Italian Chef de Cuisine at K3, according to a release.
Chef Ricci lived all his early life in Marche, Italy. Being a beach side town he became passionate about cooking seafood. He loves using white truffle in his cooking. These white truffles are very local to Marche region. His style of cooking focuses on technique and timings. He likes to keep his food simple, use less ingredients on the plate and keep the flavours natural. [...]
The real ambassadors of Le Marche cuisine are the Chefs born in the Region that start to work in high class restaurants of prestigious hotels around the world. This is the case of Chef Giovanni Ricci who started his career in San Benedetto del Tronto.
Brodetto is a fish soup or stew found along the Adriatic seaside. As with many of Italy’s famous dishes, it was born out of necessity. The high-value fish caught was sold off to market and the small, less attractive chunks from the catch were used to create wonderful stews.
if you are a worker who stands on your feet from five in the morning, you take your coffee with a drop of alcohol in it: the so-called caffè corretto. Anise liqueurs consist of two versions: it can be sweet like Sambuca or dry. I recommend the first one to lovers of retro: the main producer is Meletti of Ascoli Piceno, whose historic café is one of the major attractions of the city. [...]
Anisetta Meletti or Anisette Rosati, Mistrà Varnelli or Caffè Sport Borghetti, the Fano's Moretta or Cazulà? These are the doubts of the early morning hard liqueur drinkers in Le Marche. Do you know what I am talking about?
Read the article
Brodetto, each port in northern and central Adriatic has its own recipe:
Here the famous "Brodetto alla sambenedettese"
Ingredients for 4 persons:
Spaghetti with Speck and cheese? This is the recipe for the perfect lazy and busy single (man). I'm sure many of these people will also be able to erase some of the ingredients. Do not do it! This is a recipe that, even it is fast, must unleash the magic of delicious mingling of flavors and textures
PI-WHAT? Let me explain. Piceno is in the southernmost part of the Le Marche region (one of the nicest, least tourist-spoilt regions in Italy) near the border with Abruzzo [...]
Piceno food and Wine at Expo 2015?
I know it's a little confusing. In the Marche Region there are two consortia for the wine promotion and this is not helping to understand the potentials of this magnificent area. Surely, what was seen at Expo, didn't represent the Series B.
Ingredients - Makes 4 cups
This sweet tomato sauce is great on pizza, tossed through pasta or to serve alongside meat or fish, in vegetarian or vegan recipes,for gluten or dairy-free dishes. Quick, fresh, fragrant and sweet you might make it on the day you need it or store in a clean jar in the fridge – it'll keep for a week.
This is a tasty, quick, delicious weeknight meal. Cook up a quick batch of tomato sauce. Toss some eggs into a pan. Slice and bathe. That is it. Even good enough for your gluten free friends.
For the tomato sauce:
For the eggs:
Peasant Le Marche dishes are easily recognizable: poor ingredients, seasonal products, simple cooking, imagination and creativity... omelet stewed in tomato sauce known as frittata trippata, is one of those peasant dishes, Le Marche shares with other Italian Regions. Only two very common ingredients: eggs and tomatoes.
Classic cannelloni make for substantial eating, stuffed as they are with a hearty meat mixture and covered with béchamel (see Notes). In this light vegetarian version, the cannelloni are stuffed with a mixture of ricotta and spinach and topped with a light tomato sauce. It’s a delicious option for the warm weather months.
Ingredients - Serves 4-6
For the stuffing:
Cannelloni represent a very common dish in Le Marche. They are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine.
Popular stuffings include spinach and ricotta or minced beef. Here the recipe
Making pasta is probably one of the most iconic scenes of the Italian culinary tradition. Several decades ago, Italian women used to regularly make pasta from scratch, as did my great aunt and grandmother. All they needed were eggs, flour, a rolling pin…and strong arms. [...]
There’s nothing wrong with store-bought pasta, but there is something special in working to prepare a disk of dough, rolling it, and cut your personal size of own fresh pasta. It is so good, that you make a jump forward in understanding the Italian culture. And it’s not difficult at all to make.
Macerata-style chicken is a dish from the Marche cuisine, a cuisine which is by nature varied and offers dishes based on land produce and seafood, as well as pulses, cereals and vegetables. The Marche cuisine is rustic, but does not disdain refined dishes and is the result of flourishing agriculture.
Il Pollo alla Maceratese, one of the most typical Le Marche Recipe appears today inside http://worldrecipes.expo2015.org/ an internet site still in beta version but with great expectations.
It is very interesting to know this dish provides 408 kCal per serving