Le Marche and Food
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Le Marche and Food
Discover and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
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Scooped by Mariano Pallottini

Grilled Salted Cod - Baccala alla Griglia

Grilled Salted Cod - Baccala alla Griglia | Le Marche and Food | Scoop.it

[...] For centuries, cod was caught, cleaned, and dried primarily in Scandinavia before distribution across Europe. If the cod is salted and then air-dried, it’s called salted cod, baccala in Italy. If the cod is hung and air-dried, it is called stock fish, stoccafisso in Italy. (In Italy, all stoccafisso is cod but that’s not necessarily the case elsewhere.) Before either form of cod can be prepared, each must be re-hydrated and, if necessary, rinsed free of salt. To do so, place the cod in a flat baking dish, deep enough to hold enough water to completely submerge the entire fish. Keep the cod in the water for at least 12 hours but no more than 2 days. Replace the water 3 timesdaily. You can speed up the process a bit by letting a slow, steady stream of water flow into the dish but not on to the cod or you might damage the fillet. You’ll know the fish is ready by the way it looks, feels, and smells.

    1. Once the cod is ready, remove it from the water and place it on (paper) towels while you make the marinade. You do not want to allow the cod to completely dry out but do remove the surface moisture. 
    2. In a small mixing bowl, add about 1/3 cup Panko bread crumbs; 3 tbsp chopped fresh parsley; 1 tbsp chopped fresh rosemary; 1 or 2 cloves of garlic (grated or diced); 1/2 cup extra virgin olive oil; and pepper to taste. (Salt should not be needed and ingredient amounts may vary depending upon the size of the fillet.) 
    3. Return the cod to the now-dry baking dish and cover with the marinade, coating it evenly on all sides. This is not a “true” breading, so, there’s no need to completely cover the fish. Use plastic wrap to cover the dish and set aside for a couple of hours. It may be necessary to refrigerate the cod, depending upon your kitchen’s temperature.
    4. Pre-heat the grill when you’re ready to cook your cod. Clean the grilling basket and oil it liberally just prior to placing the cod in its center. Once secured, lay the basket on the grill and sprinkle a bit of olive oil over the fillet’s top side and close the grill’s lid. Lower the heat to med-high. Depending upon your grill’s temperature, how the basket rests on the grill plates, and the thickness of the fillet(s), baccala will take from 8 to 11 minutes per side. Be sure to check it midway through the cooking of each side and be prepared to adjust cooking times, as required. Once you’ve flipped the basket over, sprinkle the fish’s “new” top side with the juice of a half-lemon. Continue grilling until done.

          When cooked properly, cod will easily flake. Keep this is mind as you carefully remove the cod from the grilling basket. Place on a serving platter and serve immediately with lemon wedges


          ShaluSharma's comment, February 27, 2013 11:36 AM
          Sounds interesting. I would love to try this.
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          Linguine al vino rosso (Linguini with Red Wine Sauce)

          Linguine al vino rosso (Linguini with Red Wine Sauce) | Le Marche and Food | Scoop.it

          Serves 4-6 people

          • 400g (14 oz) linguini or other long pasta
          • 2-3 garlic cloves, slightly crushed and peeled
          • Olive oil
          • 500 ml (2 cups) of a full-bodied red wine (see Notes)
          • Salt and pepper
          • A handful of pitted black olives, perferably Gaeta or nicoise (optional)
          • A few sprigs of parsley, finely chopped (optional)

          Put the pasta on the boil, cook in well salted water until al dente.

          While the water is coming to a boil, sauté the garlic cloves in olive oil in a large skillet. When the garlic cloves are just beginning to brown, remove them. Then add the red wine. Let the wine reduce until it is quite syrupy. Just before the wine is fully reduced, add the olives if using.

          When the pasta is done, drain it (but not too thoroughly) and add it to the skillet with the wine reduction. Mix the pasta and wine reduction well, and let the pasta absorb the wine almost entirely. The pasta should remain quite moist, so it ‘slithers’ around.

          Serve the pasta immediately, if you like with a sprinkling of parsley on top for color (although I actually like the darkness of the dish without it).


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          Making Mozzarella

          Making Mozzarella | Le Marche and Food | Scoop.it

          We had always wanted to try cheese-making for ourselves so when we found a useful little book recently we decided to give it whirl! In our local town of Amandola, we have a wooden milk shed where we can buy fresh milk from the local farms, so thought this would be the perfect start.

          So here goes. You will need:

          • 2 litres of full fat milk
          • 100 ml lemon juice
          • 1/2 tsp rennet mixed with 2 tbsp boiled cooled water
          • salt to taste

          Other than your equipment:

          • a stainless steel pan
          • digital thermometer
          • stainless steel colander
          • muslin square
          • small heatproof bowl
          • large jug of cold water


          1. Place milk in the pan over a medium heat and use thermometer to heat to 32°C. Remove from heat straight away
          2. Have lemon juice and rennet ready to go and whilst stirring the milk, first pour in the lemon juice and then the rennet. Stop stirring straight away and leave to let the curds set. Fascinating to watch.
          3. After 30 minutes, the curds can be cut using a thin sharp knife. Cut 2 cm strips and then lengthways 2 cms too.
          4. Carefully transfer the curd squares into the colander lined with muslin, set over a bowl and leave the whey to drain for 20 minutes. Turn gently to help the whey release.
          5. Sprinkle with salt to taste.

          You are now ready to form the mozzarella so get a jug full of very cold water and a small heatproof bowl.

          Read More

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          Tortellini with Vino Cotto (or use Sapa instead)

          This recipe is unique and uses Vino Cotto. This meat filled Tortellini, is extremely tasty and delicious and delicate. 

          • 1 x batch of fresh pasta mix (as per video on our cooking channel)
          • 250grams x beef mince
          • 50grams x slithered radicchio
          • 80grams x fresh ricotta cheese
          • 50grams x grated parmigiano
          • 30grams x olive oil
          • 60grams x milk soaked almonds
          • 1/2 x lemon freshly squeezed
          • 2 x tablespoons of Vino Cotto
          • salt to taste


          -have a batch of freshly made pasta dough ready to be rolled
          -mix all ingredients together in a bowl and place to side
          -roll out pasta and cut into shapes (100mm diameter circles)
          -make up an egg wash and coat pasta shapes
          -make up balls with prepared mixture using teaspoon measure (approx)
          -place in middle of cut pasta shape
          -allow egg wash to dry then seal and shape accordingly
          -add tortellini to salted boiling water and allow tortellini to rise to the surface and cook for further three minutes
          - drain and serve to taste

          Mariano Pallottini's comment, February 21, 2013 8:56 AM
          Salve Marco, io ti ringrazio per la precisazione. Premesso che il mio auspicio è quello che tu usassi lo strumento dei commenti maggiormente e non solo per precisazioni o puntualizzazioni. Vorrei chiederti dove ho scritto che Sapa e Vino Cotto sono la stessa cosa? Sono un sommelier di secondo livello e so benissimo la differenza fra i due prodotti, conosco anche le caratteristiche organolettiche e la similitudine fra i due prodotti in termini di Acidità, zuccheri carammellizzati e il fatto che (almeno dalle mie parti) come ingredienti, quindi nei processi termici di preparazione, vengano ad essere considerati alternativi (anche se non identici). E' in virtù di queste considerazioni che ho inserito la Sapa, che a mio giudizio potrebbe meglio sposarsi con la ricetta, visto anche il suo maggior uso in primi piatti della tradizione. Non sei d'accordo?
          Marco Lorenzetti's comment, February 22, 2013 12:14 AM
          Mi ha confuso quel SAPA instead del titolo. Comunque, siamo colleghi, anch'io sono sommelier di II livello.
          Mariano Pallottini's comment, February 22, 2013 2:25 AM
          Nessun problema. Continua a seguirmi, spero sempre di farti diventare un blogger. :-)
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          Verdicchio Dei Castelli Di Jesi Classico D.O.C. Casaldomo - Azienda Agricola Casalfarneto

          Verdicchio Dei Castelli Di Jesi Classico D.O.C. Casaldomo - Azienda Agricola Casalfarneto | Le Marche and Food | Scoop.it

          Tasting Notes:
          100% Verdicchio. Light, straw yellow with greenish hues. Fresh and persistent aromas of white flowers almonds and summer fruits. Very balanced, with freshness and sapidity. Dry, elegant and very easy to drink.

          Vintage: 2010

          Volume: 12.5%

          Serving: 8-10°C

          Suggest: Fish, white meat, pasta with cream sauces.

          Price: £8.75

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          Olive & Rosemary Focaccia

          Olive & Rosemary Focaccia | Le Marche and Food | Scoop.it

          [...] One of the easiest breads for a novice baker to make is a simple focaccia. Focaccia dough lends itself to so many variations that once you master the dough, your options are endless. You can flavor the focaccia dough itself, add a myriad of different seasonal toppings both sweet and savory, create a crisp crusted focaccia that is perfect for dipping or spreading with creamy toppings, or make a thicker crusted focaccia that is perfect to use for sandwiches or panini. [...]
          The trick to making great focaccia is to ensure you create lots of dimples with your finger tips into your dough and then drizzle enough olive oil into those dimples which will then get absorbed while the focaccia bakes creating a flavorful bread with a crisp crust and tender interior. To make a thicker dough, let the dough rise three times, and if you prefer a thin, crisp crust, let the dough rise just twice and bake immediately after you drizzle on your olive oil.

          Olive & Rosemary Focaccia
          Yield: Makes a 17 x 11 Inch SheetPrep Time: 2 hrs 15 minsCook Time: 20 mins

          • 5 Cups All-purpose Unbleached Flour
          • 2 Teaspoons Instant Yeast
          • 2 – 3 Tablespoons Extra Virgin Olive Oil (Plus 2 Additional Tablespoons To Oil Bowl)
          • 1 Teaspoon Salt
          • 2 Cups Warm Water (Approximate)
          • 1 1/2 Cups Pitted Kalamata Olives, Coarsely Chopped
          • 1 Tablespoon Chopped Fresh Rosemary

          For Baking:

          • Extra Virgin Olive Oil
          • Coarse Sea Salt
          Elisa McFarlane's comment, February 18, 2013 3:42 PM
          Yum. Just in the mood for this!
          Elisa McFarlane's curator insight, February 19, 2013 5:07 AM

          Versatile, easy and just the right thing for a cold winter day.

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          Best Le Marche Restaurants: Il Tiglio, Montemonaco

          Best Le Marche Restaurants: Il Tiglio, Montemonaco | Le Marche and Food | Scoop.it

          The Restaurant il Tiglio, also an agriturismo, is a nice Restaurant in Montemonaco that ranked 11 of 2,215 in Le Marche (and 1 of 5 restaurants in Montemonaco) with 55 reviews on Tripadvisor.

          The restaurant Il Tiglio has born 25 years ago in Montemonaco, a beautiful village in the mountain side in southern Le Marche. The restaurant has nice atmosphere in an elegant and sophisticated dining room evoked also by the mighty presence of the Sibillini Mounts. The dishes are delicious, the presentation vibrant and creative and the Chef, with a great imagination, is always experimenting new combinations without compromising the quality. Good is the selection of local wines available: Rosso Piceno, Marche Rosso IGT, Pecorino, Passerina, Rosso Offida, Falerio dei Colli Ascolani.
          The average meal includes six plates; three appetizers, two first courses and a second course: home-made bread with olive oil choice of salts; light courgette fritters; deep fried stuffed olives; soft cheese with a smoky cured ham; a fish-based soup; riccotta souffle; open ravioli with mushrooms, chestnuts and pork, as dessert a mousse studded with caramelised almonds and decorated with dried wild flowersand (only an example)

          It is possible to book after midnight.

          Willy Luciani's curator insight, May 19, 2013 1:51 AM

          a one place to share...

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          Ice cream made with lemon olive oil chocolate crema

          Ice cream made with lemon olive oil chocolate crema | Le Marche and Food | Scoop.it

          It’s indulgent, it’s an aphrodisiac, it’s proof that you are a god or goddess in the kitchen. So it’s a no brainer for that romantic Valentine’s Day dinner. The 30% cacao in our chocolate crema gives the gelato a rich chocolate taste and then you can choose if you want a lemon, mandarin or even chilli twist.

          Ingredients for 4 portions:

          • Heavy/double cream – ½ cup
          • Whole/full fat milk – 1 ½ cups
          • Egg yolks – 4
          • Granulated sugar – ½ cup
          • Nudo chocolate fondente with lemon olive oil – ¼ cup

          Bring the cream and milk to boil in a medium-sized saucepan, then immediately remove from the heat and set aside. With an electric or stand mixer beat the egg yolks and sugar, on the highest setting, until the mix triples in volume. Scrape down the sides of the bowl occasionally to ensure thorough mixing.

          Slowly add all the hot milk mixture to the egg/sugar mixture, and whisk constantly on a low speed until the mixture coats the back of a wooden spoon. Then add the chocolate fondente and mix thoroughly at a medium speed.

          Chill the mixture for about 4 hours or overnight. Then add it to your ice cream maker and follow manufacturer’s instructions for freezing. Stop the churning as soon as the gelato is just frozen.

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          Scroccafusi, traditional Le Marche Video-Recipe

          Scroccafusi, traditional Le Marche Recipe


          • 6 eggs
          • 6 tablespoons of sugar
          • 150 grams of butter
          • 500 ml of milk
          • grated lemon
          • 2-4 tablespoons of Mistrà (or Anisetta, Ouzo, Pastis, Sambuca)
          • 2 packets of baking powder
          • 800 grams of flour
          • Alkermes liquor

          Easy Directions = Follow the video

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          Typical Le Marche Cheeses

          Typical Le Marche Cheeses | Le Marche and Food | Scoop.it

          Every Summer travelers from every part of the world on holiday in Le Marche enjoy fine cheeses produced locally. The cheesemakers of Le Marche concerted effort to revive their long-dormant traditions, some of which were in danger of extinction until the recent sparks of attention to the region.
          Which are these esquisite specialities? You have the Cacio La Forma di Limone, a unique cheese from the Metauro river valley made with sheep’s milk, and oddly enough, lemons. These little cheeses are shaped like lemons, and are rubbed with a mixture of salt and fresh lemon zest. After the salt is washed off, the cheese is brushed with a mixture of flour and water to ensure that the lemon zest adheres to the rind during the brief aging process. This is an example of a cheese rarely exported out of Le Marche, and a few decades ago, was in danger of absolute extinction.
          Le Marche produces some notably fine Pecorinos, or sheep’s milk cheeses. Pecorino dei Monti Sibillini is an exceptional example, made in the valleys surrounding Mount Sibillini, as well as in Ascoli Piceno. The process for this Pecorino differs from the classic Tuscan method; the curds are reheated after being formed and finely cut, then they are hand-pressed into round molds. The molded cheeses are then covered in dry salt for two days, after which they are placed in a moderately humid, cool room for 20 days. During this time, they are washed, every other day, with warm water and whey. Next comes an aging period of up to two years, during which time they are brushed with their own fat, which oozes out of the rind, as well as some fine local olive oil.
          Formaggi di Fossa,” cheeses that are aged underground from mid-July to November, that can be made from cow, sheep, or goat milk. The cheeses, already two months old, are wrapped in special cotton sacks and buried in straw-lined tufa pits and sealed with chalk paste. They emerge in autumn with a distinctive, earthy tang.
          Casciotta D’Urbino, the only cheese of Le Marche endowed with a D.O.P. designation (since 1996). The combined milks (70 to 80 percent sheep, 20 to 30 percent cow) is the first distinction of Casciotta D’Urbino; the method for making the cheese goes back as far as the thirteenth. Rennet is added to the milk to form soft curds, which are finely cut and reheated as with Pecorino dei Monte Sibillini. The curds are molded into rings by hand; hand pressing continues to extract the whey. The cheeses are salted either by dry-rubbing or immersion in a brine bath, after which they are stored in a very humid, cool room to age for about a month.

          Click for the List of Le Marche Producers

          Mariano Pallottini's insight:

          Marche Typycal Cheeses

          Sheep milk

          Pecorino di Fossa
          Cacio a forma di limone

          Cascio Pecorino lievito

          Pecorino di montagna

          Pecorino Marchigiano

          Pecorino dei Monti Sibillini

          Pecorino di Monte Rinaldo


          Mixed milk

          Caciotta del Fermano
          Caciotta del Montefeltro

          Casciotta di Urbino

          Formaggio di fossa


          Cow milk

          Caciotta vaccina al caglio vegetale



          Goat milk

          Caprino al lattice di fico
          Caprino di Urbino

          Pecorino in botte

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          Le Marche and the Production of Quality Extra Virgin Olive Oil

          Le Marche and the Production of Quality Extra Virgin Olive Oil | Le Marche and Food | Scoop.it

          Oil has always been a basic element of the Mediterranean diet, well known and appreciated all over the world, for its taste and as a balanced and equilibrated supply of calories.
          In ancient times Greeks and Romans already acknowledged nutritional and curative virtues of olive oil.
          Today, having concrete scientific proofs, dietologists and nutritionists all over the world confirm that the olive oil is healthy and that it is a precious ally against the “diseases of affluence”.
          Extra-virgin olive oil is excellent for children’s diet because it is very rich in oleic acids. It is very useful late in life since it prevents the arteriosclerosis and limits the calcium loss in bones. It is rich in vegetable fats, so important for supplying our body with health and energy. And last but not least, it is delicious.
          There are many different qualities of olive cultivated inLe Marche and their fruits are used both as a food in itself and for oil production.
          The cultivation of the olive tree has ancient origins. Evidence of the quality of the olive oil from the Marches can be found back in Medieval times when the ships, (coming from the Marches region) in order to be able to berth on the shores of Ferrara, were charged a toll, the ‘ripatico’, which took the form of twenty five pounds of oil. This is the historical proof that the oil from the Marches was considered to be superior to that from other areas.
          But quality has made a further step today with the Production of monovarietal olive oils due to their favourable chemical and sensory characteristics..
          Monovarital or monocultivar oil, represent interesting prospectives for a niche market, reserved only for the more discerning consumer.
          Small-scale producers, limited handmade manufacturers, small individual producers (milling their own olives) located throughout all Le Marche, use olives grown on small areas of land in all altitudes and with the highest quality pressing techniques garantee a most healthy and wholesome product.
          The typical varieties and the autochthonous species are:
          Ascolana Tenera
          Ascolana Dura
          Nebbia del Menocchia
          Nostrale di Rigali
          Oliva Grossa
          Piantone di Falerone
          Piantone di Mogliano
          Rosciola Colli Esini
          Sargano di Fermo
          Sargano di San Benedetto

          Mariano Pallottini's insight:

          Click here to see a list of 112 different producers from Le Marche

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          In the kitchen with Gianna: Lasagna Vincisgrassi

          In the kitchen with Gianna: Lasagna Vincisgrassi | Le Marche and Food | Scoop.it

          Gianna is not a Michelin Star cook. She is not the proud chef of her own restaurant. Gianna is simply an “ordinary” Italian Mamma, who loves cooking and is extremely good at it. Everybody who has had the pleasure of trying one of her dishes is raving about her skills: Her pizze, for example, are a mouth-watering combination of a perfect base, genuine mozzarella, homemade tomato sauce and fresh toppings, and reveal their wonderful flavour after their passage in a wood fired oven.

          This shy woman lives in Le Marche, a beautiful a beautiful region in the centre of Italy, perhaps less known as her Tuscany or Umbria neighbours but with a strong food culture. Gianna prefers to prepare dishes for guests in the comfort of her own home, surrounded by her beloved utensils, but will on occasions cook in the kitchen of another house should the menu require perfect timing. Other signature dishes of hers include the very simple but heavenly combination of melon and prosciutto (cured ham), pork or beef stews served with grilled vegetables or scrumptious fruit tarts to give the meal a final sweet note.

          More about Gianna

          Lasagna Vincisgrassi

          Time: 4 hours

          • 8 tablespoons unsalted butter, melted
          • 1 slice prosciutto, 1/4- inch thick, about 6 ounces, diced
          • 3 cups finely diced onions
          • 1 cup finely diced celery
          • 1 cup finely diced carrots
          • 1 tablespoon tomato paste
          • 1/4 cup extra virgin olive oil
          • 2 1/2 pounds boneless veal shoulder, trimmed, in 1/4-inch dice
          • 1 750-milliliter bottle dry Marsala
          • 2 cups veal stock
          • 6 cups chicken stock
          • 3 whole cloves
          • 1 bay leaf, 1 sprig rosemary, 1 sprig thyme, tied together
          • Salt and black pepper
          • 1 ounce dried porcini
          • 4 cups heavy cream
          • 1 large egg
          • 1 pound cremini mushrooms, finely chopped
          • 5 sheets fresh pasta for lasagna, each about 9 by 12 inches
          • 2 cups freshly grated Parmigiano-Reggiano.

          Click for directions

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          Traditional Le Marche Carnival Recipe: Limoncini

          Limoncini, traditional Le Marche Recipe

          • 1.5 Kg Flour
          • 1 orange
          • 1 lemon
          • 300 gr sugar
          • 2 eggs
          • 15 g yeast
          • 500 ml milk

          Easy Directions = Follow the video
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          Frascarelli, traditional Le Marche Video-Recipe

          Frascarelli are a poor dish of the Marche made from rice and flour. The end result is a porridge that can be flavored with a sauce of meat or fish.

          Ingredients for 10 people:

          • 1000ml tomato
          • 1000gr rice
          • 400 grams of flour 00
          • 700g minced meat
          • 10 sausages
          • With a bone marrow
          • 2 onions
          • 1 garlic
          • 2 carrots
          • 2 stalks of celery
          • 1 pinch of salt
          • 1 drop of oil
          • Cloves


          Chop the onion, carrot, celery and put them with a olive oil in a large saucepan and fry for a few minutes. Add the ground meat, sausages and fry for 5-10 minutes.

          Meanwhile, prepare the broth to cook the rice in a pot by placing the water, add the salt, onion stuck with cloves, carrot, a clove of garlic, celery and boil for 60 minutes.

          Add the tomato puree and the bones to the pot with the meat, salt and close the lid and cook for 60 minutes.

          Drain the vegetables and water without losing the boil add the rise . When the rice is half cooked add in a sieve, taking care not to form lumps the flour. Continue cooking until you reach a good density , whereas when cold will be a bit ‘more dense.

          The time to cook the rice, remove the pan from the heat and put the frascarelli in a dish.
          Wait a few minutes then add the sauce and a piece of sausage.
          Serve hot with a little grated Parmesan cheese.

          Ricetta realizzata per Honestcooking.it .

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          Giacomo Pasquini: Traditions from Le Marche to the VERTICAL kitchens

          Family traditions in the kitchen define chef Giacomo Pasquini's passion for cooking. Memories of sharing simple yet flavourful family recipes with both of his grandmothers have inspired and shaped Pasquini's culinary skills which he masterfully applies as chef at Vertical Restaurant. I had the pleasure of first meeting Giacomo Pasquini at Feast of Fields where he prepared a delicious, homemade, red fife strozzapretti pasta in a venison corn ragu topped with venison loin. As a native of Italy's Le Marche region, Pasquini says that "there's a bad rap for food in North America," yet Canada has an abundance of quality ingredients with which one can easily prepare a healthy, flavourful meal. He kindly took the time to show me how it's done in his kitchen at Vertical Restaurant in Toronto's First Canadian Place. One can sample Pasquini's delectable dishes with true Italian flavour using the freshest local ingredients available on a daily basis. True Italian flavour means more than food to Giacomo, it's about connecting; connecting with the ingredients and where they come from. This strong belief of Giacomo's is quite evident in the many outstanding dishes he prepares at Vertical including Warm Acorn Squash salad with speck and dandelion, Pappardelle in a slow roasted wild boar ragu, as well as his traditional Piadina of Le Marche region. It's about making the connection between the history of food and how it's prepared throughout the entire country from the North to the South of Italy. But it's mostly connecting with people. Food has always had a social aspect to it. On this note, Pasquini explains that one of his favourite times to "share" in the food making experience is during the annual homemade "passata" event which takes place at the restuarant's spacious rooftop patio surrounded by business towers. Giacomo and his culinary team look forward to this event as a way of connecting with one another. "We all get together surrounded by bushels and bushels of plum tomatoes making sauce, laughing and learning like our families have done for centuries". The love of food therefore goes beyond the kitchen with Giacomo!

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          Amatriciana - Pasta Porky Goodness

          Amatriciana - Pasta Porky Goodness | Le Marche and Food | Scoop.it

          Amatriciana is a simple, delicious sauce you can make while the water for your pasta is boiling! Move over regular old ragu because this savory porky tomato sauce is my favorite go-to winter sugo (pasta sauce)! For centuries it has been prepared with guanciale di maiale (cured pigs cheek) and grated local pecornio (sheep’s milk cheese). The sauce is originally from Amatrice (at the intersection between Le Marche, Abruzzo and Lazio). Of course the recipe varies slightly depending on what region you are in, a big debate is with onions or without. While tomato-less version Gricia is still prepared in some parts (especially Lazio), it is the tomato-enriched Amatriciana that has become a “classic” sauce all over Italy.
          For any of you that know Dr. Gaggi & his wife Rossana she always reiterates the importance of the pasta you choose with your sauce. "For amatriciana, you should use only bucatini or spaghetti no. 5!" She would be horrified to see the photo above since we tossed the sauce with fresh homemade tagliatelle - call the pasta police! (I still ate every last bite.)
          I am a huge fan of guanciale di maiale (so much so I sing a song about it every time Jason uses it in a recipe), it is basically the best bacon ever! Here is another mouthwatering recipe using cured pig's cheek as a simple antipasto/appetizer: Crostini di Guanciale di Maiale

          Amatriciana with Bucatini

          • 4 oz. cured pig's cheek (guanciale di maiale) or fresh pancetta, chopped
          • 1 medium onion, sliced
          • 1 clove of garlic
          • glug of olive oil
          • 12 oz. puree tomatoes (freshest, highest quality as possible) or jarred tomatoes passed through the food mill
          • grated pecorino or Parmesan cheese
          • salt
          • chili flakes
          • bucatini or spaghetti


          In a pot heat the olive oil, add the clove of garlic & onions on low heat season with salt & chili flakes as you like. Saute slowly without color for 10 minutes. As you stir try to mash up the onions.
          Add guanciale or pancetta cook for an additional 5 - 6 minutes.
          Remove garlic clove & add tomatoes. Bring to a simmer for 10 minutes. Add a little pasta water if it gets too thick.
          Toss with fresh cooked pasta (bucatini is best) & Parmesan cheese.

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          Pasta of the Last Minute: Linguini Fini with Sardines & Pickled Cherry Peppers

          Pasta of the Last Minute: Linguini Fini with Sardines & Pickled Cherry Peppers | Le Marche and Food | Scoop.it

          Linguine Fini with Sardines & Pickled Cherry Peppers Recipe


          • 1 lb linguine fini (cappellini, spaghetti, linguine, or trenette may be used)
          • 1/2 cup + 2 tbsp extra virgin olive oil, divided
          • 1 pkg. {3.75 oz (105 g)} of skinless & boneless sardines, drained & roughly chopped
          • 5 cloves of garlic, diced or grated – divided
          • 4 pickled cherry peppers, cored, seeded, and roughly chopped
          • 1/2 cup Panko bread crumbs
          • 3 tbsp fresh parsley, chopped
          • salt & pepper
          • reserved pasta water


          Make the bread crumb topping:
          In a small mixing bowl, combine 1 diced/grated garlic clove, bread crumbs, and 2 tbsp of olive oil. Season lightly with salt & pepper. Mix thoroughly.
          In a small frying pan over med-high heat, lightly toast the bread crumb mixture. Do not allow to get too dark or it will ruin the dish. Remove from heat and set aside.
          Bring a large pot of heavily salted water to boil. Add the pasta and stir.
          In a large frying pan over med heat, add the remaining olive oil. Once hot, add remaining garlic and sauté for 1 minute.
          Add the pickled peppers to the pan and continue sautéing for another minute before adding the sardines. Continue sautéing until the pasta has cooked 2 minutes less than the package’s cooking instructions indicate for al dente. If you’ve timed everything correctly, you should sauté the sardines for no more than 5 minutes before the pasta is ready.
          Drain the pasta, reserving 1 cup of the pasta water.
          Add pasta to the pan containing the sardines and peppers. Gently toss to evenly coat the pasta. If too dry, add enough pasta water to create a sauce. Continue to sauté until the pasta is al dente, 1 to 2 minutes more.
          Remove from heat, add 2/3 of the bread crumb mixture, and toss.
          Place on a serving platter and garnish with remaining 1/3 of the bread crumb mixture.
          Serve immediately.

          jasmin's comment, February 21, 2013 3:40 AM
          Very nice recipe. I like to share you http://www.vaango.in/ for easy breakfast recipes.
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          Garlicky Shrimp Scampi Pasta

          Garlicky Shrimp Scampi Pasta | Le Marche and Food | Scoop.it

          Garlicky Shrimp Scampi Pasta
          Yield: Serves 4Prep Time: 10 minutesCook Time: 25 mins

          • 4 Large Cloves Garlic, Peeled & Thinly Sliced
          • 2 Large Lemons, Zested & Squeezed
          • 6 Tablespoons Olive OIl
          • 1 Teaspoon Red Pepper Flakes
          • Salt & Pepper
          • 1 Pound Medium Shrimp With Shells
          • 1/4 Onion, Peeled & Chopped
          • 1/2 Cup Dry White Wine
          • 3/4 Pound Long Pasta (Spaghetti, Linguine, Fettuccine)
          • 2 Tablespoons Butter
          • 1/3 Cup Chopped Fresh Parsley Leaves

          To Serve:

          • Lemon Wedges

          Remove the shells from the shrimp, and devein, reserving the shells in a pot.
          In a small casserole or bowl, add the shrimp, garlic, lemon zest and juice, olive oil, pepper flakes, salt and pepper and mix.
          Cover with plastic wrap and refrigerate for at least one hour.
          Add the onion and wine to the shrimp shells, and then add enough water to cover.
          Bring the mixture to a boil, then reduce to a simmer, and cook for about 15 minutes.
          Strain the liquid, and reserve 3/4 cup of the shrimp stock.
          Remove the shrimp from the marinade, and heat a frying pan to high heat.
          Cook the shrimp, turning once until pink in color and cooked through, about 3 to 4 minutes total cooking time, then set aside.
          In a small pot, add the shrimp stock and shrimp marinade, and cook over high heat until reduced by half.
          Bring a large pot of lightly salted water to a boil, then cook the pasta until it is "al dente".
          Drain the pasta, mix with the shrimp and reduced cooking liquid, butter, and parsley.
          Toss the pasta well and serve in individual bowls with lemon wedges.

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          Pasta With Homemade Ricotta & Oven Roasted Tomatoes

          Pasta With Homemade Ricotta & Oven Roasted Tomatoes | Le Marche and Food | Scoop.it

          [...] Roasting brings out the natural sweetness of tomatoes through caramelization which once roasted, are wonderful used in many recipes. Although the cooking time is a long one since you roast them at a low temperature, it takes only minutes to prepare the tomatoes for the oven, so while they are roasting you can be busy doing other things. Homemade ricotta cheese can in fact be made in mere minutes, and is so much better than many of the commercial brands you buy in the grocery stores. The steps in this recipe may look long, but you can roast the tomatoes and make your ricotta cheese on one day, then cook and assemble your pasta dish the next.[...] 

          Pasta With Homemade Ricotta & Oven Roasted Tomatoes

          Yield: Serves 4-6

          Prep Time: 20 mins

          Cook Time: 3hrs 30 mins


          Roasted Tomatoes:
          10 To 15 Ripe Plum Tomatoes

          2 Cloves Garlic, Finely Minced
1 Teaspoon Sugar
Salt & Pepper
1 Tablespoon Finely Chopped Fresh Thyme (Or Herb Of Choice)
1/4 Cup Olive Oil
          Ricotta Cheese:
          2 Quarts Whole Milk
          1 Cup Heavy Cream
          1/2 Teaspoon Salt
          3 Tablespoons Freshly Squeezed Lemon Juice
          1/4 Cup Chopped Pitted Kalamata Olives
          2 Tablespoons Capers, Drained
          Chunky Pesto Sauce:
          2 Cups Fresh Basil Leaves, Packed
          1/4 Cup Lightly Toasted Pine Nuts
          2 Large Garlic Cloves
          1/2 Cup Grated Parmesan or Romano Cheese
          1/2 Cup Extra Virgin Olive Oil
          1 Pound Pasta of Choice
          Fresh Basil Leaves
          1/4 Cup Lightly Toasted Pine Nuts


          Sarah Topps's curator insight, February 17, 2013 3:14 AM

          We love making our own cheese - so far have tried ricotta and mozzarella, both of which were very tasty!

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          A journey of taste through Italy - Marche: espresso with anisette

          Visit Italy and prepare the original regional recipe of "Espresso with anisette" from Marche with your Philips Saeco espresso machine! Espresso with anisette comes from the countryside of Marche. Anise is taken from there to prepare the best Anisette or Mistrà of Italy. For that reason, espresso is served with a splash of anise-based liwuor.

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          Cipolle al forno - Baked Onions

          Cipolle al forno - Baked Onions | Le Marche and Food | Scoop.it

          [...] Onions made this way are a perfect accompaniment to roasted or grilled meats, but are so tasty you could make a vegetarian main course out of them.

          Serves 4 people as a side course

          • 4 onions, preferably fresh
          • Salt and pepper
          • A few sprigs of fresh parsley, finely chopped
          • Best quality, fruity olive oil
          • Dry white wine (optional)


          Fresh onions are quite different looking from the usual dried variety that you normally find in the supermaket. They look a bit like giant scallions, but with a more bulbous base, which is your onion.

          Young fresh onions don’t generally need peeling since they have not yet formed a papery skin like the usual dried variety, but they need trimming top and bottom to remove stalk and root ends. Then cut the onions in half across their midsection, against the grain so to speak, so their rings are exposed.

          Place the onion halves in a well-oiled baking dish, cut side up. Season very generously with salt and pepper, then sprinkle with the parsley. Finally, drizzled the onion halves with best quality olive oil. (See picture above.)

          Place the baking dish in a moderate oven (180C/350F) for an hour or more, until the onions are well reduced in size, very soft and slightly caramelized. Baste the onions with their cooking juices every so often as they cook. Be careful not to allow the onions to burn, which will give them a bitter taste. I like the cover them with a sheet of wax paper for the first 30 minutes or so. If need be, you can lower the oven temperature.

          One little personal touch: about 5 minutes before they’re done, I like to splash a bit of white wine on top of the onions. This gives the onions a very slight tang, which nicely balances their natural sweetness, and produces a little ‘sauce’ (sughetto) you can pour over the onions when you serve. them.

          Let the onions cool slightly before serving.

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          Lonely Planet: Highlights of Le Marche’s cuisine

          Lonely Planet: Highlights of Le Marche’s cuisine | Le Marche and Food | Scoop.it

          [...] Le Marche produces a varied, seasonal cuisine and truly distinctive wines. To fully appreciate the charms of this undiscovered region, combine an off-the-beaten-track tour of the region’s coastal scenery, breathtaking mountain views and evocative history with an exploration of some local culinary highlights.

          • Olive Ascolane: local stuffed olives

          A specialty of the regional capital, Ascoli Piceno, these stuffed olives, painstakingly and lovingly hand-made by local women, make an appearance at big events and special occasions. Green olives are pitted and stuffed with a filling of meat and cheese, dipped in beaten egg and breadcrumbs, and deep-fried to a golden brown in sunflower oil. Served as starters or snacks, these addictive olives can be bought in cartoccio for eating on the go (or in frozen batches for frying at home) from the various wine bars and trattorie in Ascoli Piceno.

          • Ciauscolo: smoky pork sausage

          This soft smoked-pork sausage is flavoured with fennel, garlic and vino cotto, a local non-alcoholic ‘cooked wine’ made from grape must with a unique sweet-and-sour flavour. Served spread on toast as an appetiser or a snack, thick slices or chunks of ciauscolo are also used to enrich winter meat, bean stews or vegetable soups. The best ciauscolo can be found in any norcineria or butcher in Le Marche’s many hilltop towns. Ciauscolo crostini features as one of 15 courses at the atmospheric Il Picciolo di Rame (www.picciolodirame.com), a restaurant specialising in historical Le Marche cuisine that’s set in a medieval olive oil mill in the tiny village of Caldarola.

          • Vincisgrassi: an epic lasagne

          Le Marche’s version of lasagne is a rich, baked pasta dish of epic proportions – 12 layers of soft, slippery pasta sheets are interspersed with veal ragu, chicken liver or lamb sweetbreads, truffles or wild mushrooms, and béchamel sauce. A proper vincisgrassi is (unsurprisingly) reserved for special occasions, but simpler versions of the original can be sampled in Macerata, also home to the Arena Sferisterio, a Roman-style outdoor theatre hosting one of the opera world’s biggest annual events in July and August. Enjoy vincisgrassi with a glass of Rosso Piceno, a full and fruity red wine made from a blend of local Sangiovese and Montepulciano grapes.

          • Brodetto all’Anconetana: a decadent fish soup

          Stop at any restaurant along Le Marche’s coast and you’re bound to find a version of this fish soup. Traditionally made with 13 different types of fish and shellfish (one for each person at the Last Supper), the tomato-based soup, rich with the flavour of fresh seafood, evolved from the local fishers’ dilemma around how to use up by-catch. Brodetto all’Anconetana is a specialty at Uliassi (www.uliassi.it), a seaside restaurant in Senigallia with two Michelin stars that is widely regarded as one of Italy’s best seafood restaurants. In autumn, brodetto afficionados flock to Fano, a beach resort southeast of Pesaro, for the annual Brodetto and Fish Soup Festival. A perfect white wine to accompany fish is the fresh and tangy Verdicchio, Le Marche’s most famous wine, hailing from the areas of Castelli di Jesi and Matelica.

          • Crema fritta: ‘fried cream’

          A Marchigiana delicacy is crema fritta (literally, fried cream), which makes an unusual appearance in the local fritto misto, a mixed fried platter of zucchini, onions, olive ascolane and veal or lamb kebabs. Cooked cream is set in the fridge overnight, then gently coated in egg and breadcrumbs and deep-fried on skewers. Vernaccia, a sparkling red wine unique to the tiny village of Serrapetrona, makes a refreshing accompaniment to fried foods.

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          Le Marche Best Restaurants: Uè Enoteca, Monteprandone

          Le Marche Best Restaurants: Uè Enoteca, Monteprandone | Le Marche and Food | Scoop.it

          Uè Enoteca in Monteprandone is a cosy little restaurant - winebar that ranked 7 of 2,203 in Le Marche (and 1 of 5 restaurants in Monteprandone) with 41 reviews on Tripadvisor. The Cuisine is Italian and offers the possibility to eat after midnight. This is a nice modern formula, ideal for dinner aperitif and after dinner. Uè enoteca offers a wide and fine selection of wines, cocktails and house specialties. Out of chaos and the daily routine this is small culinary temple made of delicious appetizers, bread and homemade pizza, traditional dryed cod fish and succulent grilled steaks.

          Sarah Topps's curator insight, February 11, 2013 11:10 AM

          Great - somewhere different to try!

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          Castagnole, Carnival Fritters

          Castagnole, Carnival Fritters | Le Marche and Food | Scoop.it
          Castagnole are a specialty of Carnevale and eaten across Italy during this period. The name castagnole derives from the word castagna or chestnut because of the color & size when cooked. I prefer them drizzled in lots of honey, but traditionaly in our area they are rolled in sugar & drizzled with the liquor alkermes - giving it that bright red color.
          Don't be put-off by frying with lard, as this is the traditional method & its just freakn' delicious!  The good Doctor Gaggi recommends frying in strutto and this is coming from a Cardiologist! It is possible to fry them in oil, however in his opinion, "Then they would not be castagnole!"
          You only eat it once a year - so dig in!

          Castagnole Recipe

          • 4 eggs
          • 400 gr. or 4 scant cups of flour
          • 4 tablespoons olive oil
          • 4 tablespoons sugar
          • 1/2 glass or 1/4 cup liquor (we use rosolio but anice, cognac or rum can work as well)
          • grated zest of a lemon
          • 1 packet of "lieveto per dolce" or 1.5 tablespoons of baking powder
          • enough fat to fry in - we use strutto (lard) but you can use vegetable oil as well.
          • honey
          • alkermes liquor

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          Gnocchi with Wild Boar Ragù

          Gnocchi with Wild Boar Ragù | Le Marche and Food | Scoop.it

          Gnocchi with Wild Boar.

          Ingredients for the Gnocchi (serves four people)

          Preparation time: 10 minutes Cooking time: 40 minutes

          • 1kg large floury potatoes such as King Edward’s
          • salt to taste
          • 2 egg yolks
          • 200g plain flour, plus extra for rolling
          • 1 litre water, chicken stock, for poaching

          Cook the unpeeled potatoes in a pan of boiling salted water for 30 minutes until soft. Drain and allow to cool slightly for you to handle. Peel the potatoes and mash or press through a potato ricer into a bowl. Season with salt then beat in the egg yolks and flour into the potatoes, a little at a time. This will form a smooth, slightly sticky dough.

          Tip out onto a well floured board, then roll the dough into long sausages about 1cm thick, cut into sections about 2cm long. Place each piece on a fork and press down with your thumb and roll onto board, leaving grooves on one side of the gnocchi.

          In a large pan, bring the water or stock to the boil and add gnocchi, about 40 at a time and cook until they rise to the surface. Then cook for another 50-60 seconds; remove with a slotted spoon to a large bowl, keep warm while cooking the remaining gnocchi. Repeat this procedure until all the gnocchi are done.

          Ingredients for the Wild Boar Ragù (serves four people)

          Preparation time: 5 minutes Cooking time: 1 hour

          • 1tsp olive oil
          • 500g diced wild boar
          • 1 onion, chopped
          • 1 clove garlic, crushed
          • 4tbsps good red Italian wine
          • 2 jars tomato passata
          • salt and freshly ground black pepper
          • flat leaf parsley and freshly grated parmesan for topping

          Heat the oil in a saucepan then add the boar, onion and garlic and cook for 10 minutes, stirring occasionally until browned. Deglaze the pan with the red wine and then add the passata.

          Bring to the boil and simmer for 50 minutes on low heat until the meat is tender. Add seasoning to taste. Mix with gnocchi and serve immediately.

          Serve topped with chopped parsley and grated parmesan.

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