Le Marche and Food
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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.
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Lentils: the best confort food in winter

Lentils: the best confort food in winter | Le Marche and Food | Scoop.it

Lentils Recipe

Ingredients

  • 1 cup (190 g) French green lentils
  • 6 cups (1420 ml) vegetable stock, separated, more or less to taste (see Notes)
  • 2 tbsp olive oil plus more if needed
  • Bartolini sausage patties (about 8 oz; 225 g) — link sausages may be substituted, skin removed
  • 1 celery stalk, chopped small
  • 1 small onion, chopped small
  • 1 carrot, chopped small
  • 2 garlic cloves, minced or grated
  • red pepper flakes, to taste – optional
  • 1 small can (14.5 oz; 411 g) diced tomatoes
  • thyme to taste
  • salt and pepper to taste

Directions

Mariano Pallottini's insight:

This Winter's chill makes this season a great time for comfort food. Lentils are the perfect comfort food to keep warm in the winter. 

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Le Marche do it better: The True Taste Of Truffles

Le Marche do it better: The True Taste Of Truffles | Le Marche and Food | Scoop.it
My search for authentic truffle recipes, not found on the Internet nor in cookbooks, brings me to some inspiring places. Here, in the heartland of truffle culture, in the Central Apennines, I knew I would find something special because this is the only place where truffles can be eaten fresh all year round.
Mariano Pallottini's insight:

Read about the fabulous truffles of the Piceno's Area

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Le Marche Cuisine: Polenta con le vongole

Le Marche Cuisine: Polenta con le vongole | Le Marche and Food | Scoop.it
Polenta con le vongole recipe
Ingredients:
• 4 cups of salted boiling water
• 1 cup polenta (not the fast-cooking type)
• White wine to taste
• A slice of lemon
• 2 lbs small clams (I used Manila clams)
• Olive oil
• 2-3 garlic cloves, peeled and lightly smashed
• 4 canned San Marzano tomatoes, roughly chopped
• 1 tablespoon chopped parsley plus a little extra for garnish
• Salt and pepper
Special equipment:
• Strainer lined with cheese cloth or clean paper towels
• Wire whisk
Mariano Pallottini's insight:

Polenta con le vongole recipe by Italo-Americano: "To prepare for this journey, I’m doing some reading on the food of Le Marche. Recently I came across this super-simple dish. As usual, the quality of the seafood is what makes it. I even found a sagra (food festival) especially for this dish in southern Marche. Marche certainly has plenty of crazy-fresh seafood. I plan to wake up early and browse the catch on the docks of Senigallia as often as I can! "

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The Rare Le Marche Roveja soup

The Rare Le Marche Roveja soup | Le Marche and Food | Scoop.it

The roveja soup is prepared with roveja, an ancient legume known as wild pea. The appearance of dry legume suggests idea of precious and ancient food. [...]

Mariano Pallottini's insight:

The Rare Roveja...

The roveja a small, pea-like legume, whose color varies from dark green to brown to gray. Some researchers believe it is an ancestor of the common pea, while others claim it is a true species. In either case, its botanical classification is still unclear. 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. [Slow Food Foundation for Biodiversity]

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KOR Coffee, selected and roasted in Le Marche

KOR Coffee, selected and roasted in Le Marche | Le Marche and Food | Scoop.it
il cuore del chicco per un caffè fatto con passione
Mariano Pallottini's insight:

With more than 15 brands of coffee and espresso machines from prestigious companies, Le Marche can boast of the most important traditions of the hot, brown beverage that many people start their days with. This useful website introduce you to a small roaster based in the beautiful town of Petritoli.

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Fettuccine with meat sauce of Mushrooms, Sausage and Mozzarella di bufala

Fettuccine with meat sauce of Mushrooms, Sausage and Mozzarella di bufala | Le Marche and Food | Scoop.it

Ingredients for 4 persons:

  1. 250 g of Fettuccine Filotea
  2. 150 g of sausage
  3. 100 g of mixed mushrooms
  4. 400 g of tomato sauce
  5. ½ cup of white wine
  6. one small shallot
  7. a tbsp of extra virgin olive oil
  8. 100 g of Mozzarella di Bufala
  9. salt to taste
  10. pepper or chili
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Le Marche Restaurant among 30 Places to Eat in Rome suggested by Insiders

Le Marche Restaurant among 30 Places to Eat in Rome suggested by Insiders | Le Marche and Food | Scoop.it

4. Trattoria Monti 

Run by the amiable and charming Camerucci brothers, Enrico and Daniele, with their mom Sandra in the kitchen, Trattoria Monti consistently stays in my top 5 places to eat in Rome. One thing I love about it is the relaxing ambiance, and friendly service that allows you to choose the pace of your meal.

The other is of course the food: You will find some Roman dishes, such as lamb, artichokes (when in season) and occasionally, skate and broccoli soup, but they also specialize in dishes from Le Marche where they are from. I particularly love their mixed antipasto dish, featuring fried cream and a spreadable sausage. Everything is fantastic here, especially my favorite pasta: the giant tortellone with egg yolk. But save room for dessert: they are all homemade and worth coming here for, all by themselves.

Via di S. Vito, 13/A | Tel:+39 06 4466573 | Tue-Sat open for lunch and dinner. Sunday lunch only. Closed Monday. Closed the entire month of August 

Mariano Pallottini's insight:
Elyssa Bernard author of Romewise suggests Trattoria Monti on top of the favorite Rome Restaurants. Vincisgrassi , a typical dish from Le Marche, put Trattoria Monti in Rome in the World's Top Five Favorite Restaurants List by Frank Bruni
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Orange and Fennel Salad - Insalata di arance e finocchi

Orange and Fennel Salad - Insalata di arance e finocchi | Le Marche and Food | Scoop.it

Orange and Fennel Salad has everything you could hope for in a salad: it's beautiful, healthy and tasty. It's also quick and easy to prepare [...]

Mariano Pallottini's insight:

Orange and Fennel Salad - Insalata di arance e finocchi - Oranges and fennel work well together on every level. This recipe is common in  southern Le Marche specially around the area of the Aso Valley.

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Maccheroncini with Catalogna Chicory

Maccheroncini with Catalogna Chicory | Le Marche and Food | Scoop.it
Ingredients for 4 persons:
Mariano Pallottini's insight:

Simple, vegan, low level of calories. Just take pasta in the right proportions and even your mood, not only your body weight, will thank you

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Chocolate Salami Recipe - Ricetta Salame di cioccolato

The chocolate salami recipe.


Mariano Pallottini's insight:

The chocolate salami recipe.

A Le Marche specialty known in all Italy

ingredients:

  • 250 g biscuits
  • 200 g dark chocolate
  • 125g butter
  • 100g sugar
  • 2 eggs
Directions: easy to prepare, just watch the video
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Caro Blackwell's curator insight, November 13, 2015 2:43 AM

Great recipe! looks similar to a dessert I had at Chiecco's in Courmayeur - read the post on Taste of Savoie blog - http://tasteofsavoie.com/2013/03/09/just-over-the-border-into-italy/

 

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Le Marche Food will be touring Ontario Canada

Le Marche Food will be touring Ontario Canada | Le Marche and Food | Scoop.it

Join us for this very special evening at the Kitchener Farmers Market kitchen as we celebrate Italian Festa di Tartufi (truffe season) with guest chef Antonio Bedini.

Chef Antonio will be touring Ontario courtesy of MP Tours (Kitchener), to bring the tastes of the Marche region of Italy to us. He will prepare a 4-course dinner featuring luxe Italian truffles and delight us with stories and tastes from his treasured homeland.  [...]

Mariano Pallottini's insight:

A tour operator from Kitchener promoting Le Marche in Canada is organizing a tour in Ontario with Chef Antonio Bedini preparing dinners to "take by the throat" Canadian foodies with intention to explore new territories. Here the Menu of the dinner organized at the Kitchener Farmers Market, Saturday November 22: 

  • ANTIPASTI - Crostini con Fonduta Di Formaggio e Tartufo (Crostini with cheese sauce and truffles) 
  • PRIMO - Risotto con Zaffanero, Funghi e Tartufo 
  • SECONDO - Cotoletta di Maiale con Verdure 
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Ciambella or Ciambellone

Ciambella or Ciambellone | Le Marche and Food | Scoop.it
Ingredients
  1. 250 gr. /9 oz all purpose floor
  2. 130 gr. /4.5 oz Sugar
  3. 2 eggs
  4. 50 gr. /2 oz melted butter
  5. 1,3 / 4 fl oz. Milk
  6. ½ a bag baking powder
  7. Grated zest of half a lemon.
Mariano Pallottini's insight:

Known as Ciammellottu was the cake of the  threshing to be distributed to all the workers perhaps with a glass of Vino Cotto, sweet wine of Le Marche. Today is the sweet offered to the customers in 90% of the Agriturismos (sort of farmhouses) in Le Marche, is the bundt cake or Ciambellone, soft and delicious, easy to prepare.

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We’ve Been Making Pasta Wrong – Here’s The Actual Italian Way

We’ve Been Making Pasta Wrong – Here’s The Actual Italian Way | Le Marche and Food | Scoop.it
When pasta is on the dinner menu, many of us dump some boxed noodles into boiling water and call it a day, but in Italy, pasta is an art form. You can tell many Americans admire that way of thinking, as over 49 million people visited an Italian restaurant in the last 30 days in the United States.
Mariano Pallottini's insight:

The proper way to sauce pasta; starch and fat are crucial.

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Trout fillet with gentian butter and crunchy lentils - Ristorante Il Tiglio

Video ricetta dello chef Enrico Mazzaroni, del Ristorante "Il Tiglio" di Montemonaco (AP)
Mariano Pallottini's insight:

The best place to eat in Le Marche

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Artichokes: Ascoli Piceno Style!

Artichokes: Ascoli Piceno Style! | Le Marche and Food | Scoop.it
The namesake for this recipe, a mountain region of Ascoli Piceno is situated north of Rome. Artichokes have been enjoyed by farmers and nobles for centuries – well, millennia! This recipe is easy, unique and delicious. It preserves and highlights the...
Mariano Pallottini's insight:

Artichokes are simply delicious and people love to eat artichokes maybe without to know these amazing health benefits:

  1. BRAIN AND COGNITIVE BENEFITS
  2. CANCER PREVENTION
  3. ANTIOXIDANTS - PROTECTION AGAINST FREE RADICALS
  4. DIETARY FIBER
  5. CHOLESTEROL
  6. LIVER HEALTH
  7. FOLIC ACID
  8. BLOOD PRESSURE
  9. BONE HEALTH
  10. METABOLIC FUNCTION
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Caro Blackwell's curator insight, February 10, 2016 2:33 AM
this sounds like a great recipe to try.
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100% Organic White Truffle Oil from Le Marche

100% Organic White Truffle Oil from Le Marche | Le Marche and Food | Scoop.it

White Truffle Extra Virgin Olive Oil: White truffle, the rare, earthy gem freshly plucked from Italian soil, is the paramount of winter’s bounty. We’ve gone ahead and bottled winter’s harvest for you to enjoy year round, drizzled on top of fresh pasta, your favorite omelette, or that freshly roasted game dish you’ve been waiting to take to the next level. Our cold-pressed, golden hued, small estate grown California Arbequina extra virgin olive is infused with fresh white truffles from Le Marche, Italy. Rich with a creamy textured, earthy finish, liquid gold has a whole new meaning.White Truffle Extra Virgin Olive Oil: White truffle, the rare, earthy gem freshly plucked from Italian soil, is the paramount of winter’s bounty.
We’ve gone ahead and bottled winter’s harvest for you to enjoy year round, drizzled on top of fresh pasta, your favorite omelette, or that freshly roasted game dish you’ve been waiting to take to the next level. Our cold-pressed, golden hued, small estate grown California Arbequina extra virgin olive is infused with fresh white truffles from Le Marche, Italy.
Rich with a creamy textured, earthy finish, liquid gold has a whole new
meaning [...]

Mariano Pallottini's insight:

100% Organic White Truffle Oil from Le Marche

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Marche Style Mussels

Marche Style Mussels | Le Marche and Food | Scoop.it

Ingredients for four people:

  • 1 Kg Mussels
  • One tomato
  • Parsley
  • 2 Garlic cloves
  • ½ glass of white wine
  • Bread
  • One small saffron bag
  • Extra-Virgin Olive Oil
  • Salt

Directions

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Peppered Mussels - Impepata di cozze

Peppered Mussels - Impepata di cozze | Le Marche and Food | Scoop.it

Here’s a recipe that’s so simple you could call it a non-recipe: impepata di cozze, or Peppered Mussels.
Ingredients - Serves 4-6

  • 1-2 kilos (2-3 lbs) mussels
  • Freshly ground pepper
  • To serve (optional):
  • Finely chopped parsley
  • Lemon wedges

Directions

Mariano Pallottini's insight:

Peppered Mussels - Impepata di cozze is the most simple and tasty recipe to unleash all the fresh sea flavor of the mussels

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Bostrengo – No Ordinary Little Rice Cake from Le Marche

Bostrengo – No Ordinary Little Rice Cake from Le Marche | Le Marche and Food | Scoop.it

Bostrengo is a winter rice cake that is scrumptious served as a sweet pick-me-up when you wake to a cold damp squib of a day, or as a moreish little cube to accompany a large glass of fruity red wine on a howling night when you don’t want to leave the house. [...]

Mariano Pallottini's insight:

Bostrengo or Fristingo is a Le Marche Christmas pudding served cold. It goes by many different names all over the region and according to folklore there are at least 22 different recipes [...]

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Sea dishes and much more in the Conero National Park Area

Sea dishes and much more in the Conero National Park Area | Le Marche and Food | Scoop.it

The Brodetto di pesce marchigiano is a rich and tasty marine dish. The Bombarelli is a dish made with a kind of shellfish also called sea snailThe roasted rabbit is a typical Marche dish and it is a tasty stuffed rabbit. The Sciughetti or sughetti marchigiani is a poor peasant dish linked with the harvest. The Dolce della Contesa is originally from Offagna and is a cake made of puff pastry. [...]

Mariano Pallottini's insight:

5 dishes from the Conero National Park Area: Brodetto di pesce, Bombarelli, Coniglio in porchetta, Sciughetti, Dolce della Contesa

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Tagliolini with meatballs

Sprightly Margherita, 88 years young, shows us how she makes tagliolini with meatballs in tomato sauce.

Mariano Pallottini's insight:

Tagliolini with meatballs in tomato sauce recipe

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How to Make Homemade Tagliatelle Without a Pasta Maker

How to Make Homemade Tagliatelle Without a Pasta Maker | Le Marche and Food | Scoop.it

Did you ever think of making your own pasta instead of buying them?  you will definitely be able to do it - like a pro! [...]

Mariano Pallottini's insight:

It's easy, it's satisfying, It's delicious, It's relaxing, it's healthy, it's deeply italian. There’s nothing wrong with store-bought pasta, but to make your own pasta is something special.

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Olive all'Ascolana among 17 Italian Street Foods You Need In Your Life

Olive all'Ascolana among 17 Italian Street Foods You Need In Your Life | Le Marche and Food | Scoop.it

Italy has absolutely mastered the art of serving food anywhere, anytime. In the spirit of living a delicious, joyful life and savoring the flavors along the way, we bring you the very best of Italian street fare. [...]

Mariano Pallottini's insight:

Olive all’Ascolana - Origin: Le Marche
Mediterranean countries tend to be in love with all things olive, and Italy is no exception. Take this breaded olive stuffed with spicy ground meat; you haven’t tasted Italy until you’ve tasted this.

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The Story of Le Cinque Ragazze, the Restaurant in Campofilone Le Marche

The Pasta made by Le Cinque Ragazze expresses the full flavour and essence of the Le Marche hills. The artisanal laboratory is located in Campofilone, a small town known for its ancient handmade pasta cooking tradition.
The production consists of only 30 kg of pasta per day, rolled out by hand with a traditional rolling-pin and cut with a knife. This is not just pasta, it is something precious and unique! Discover more on www.edmondcuisine.com
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Mariano Pallottini's curator insight, October 31, 2015 4:15 PM

Discover the story of the famous restaurant in the World's Capital of Maccheroncini the thinner handmade italian pasta from Le Marche

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Sausages and Grapes - Salsicce all'uva

Sausages and Grapes - Salsicce all'uva | Le Marche and Food | Scoop.it

Sausages and Grapes, or salsicce all’uva, a simple vineyard worker’s dish from Umbria and Tuscany. The combination of sausages and grapes may sound odd, even off-putting, but it actually works. The sweetness and slight acidity of the grapes cuts the richness of the pork quite nicely. [...]

Ingredients - Serves 4-6

  • 4-6 sweet Italian sausages
  • 1 small bunch of seedless grapes
  • Olive oil
  • Freshly ground pepper


Mariano Pallottini's insight:

Sausage and grapes sound one of the most oriental style dish of the traditional cuisine of central Italy.

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