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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Fried Stuffed Olives Ascolana style - Italian video recipe

The annual Fritto Misto Festival at Ascoli Piceno, from April the 25th to May the 1st, features a feast of deep fried food - including the town's signature stuffed olives. If you can not get there to try a wide range of deep-fried wickedness from Italy and abroad you can try to prepare at home the protagonists of the festival, the "Olive all'Ascolana", following these video directions. This appetizer is one of the most representative of the Italian culinary tradition and it will surely be a hit with your friends.

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Zè Migliori: Stuffed Olives Ascoli-style

Zè Migliori: Stuffed Olives Ascoli-style | Le Marche and Food | Scoop.it

Ascoli Piceno, in the southern part of the Marche, awaits the curious visitor who arrives to find a town with two pulsating hearts: Piazza del Popolo and Piazza Arringo. The first, rectangular in shape and dominated by the Palazzo dei Capitani del Popolo (“Hall of Captains”) and surrounded by a pillared portico, is the main square where the citizens of Ascoli go for a stroll. The second, built on the site of the ancient Roman forum, is flanked by the Town Hall and the Cathedral; here is where one can see and ‘breathe' all of the history of the town, from its Medieval plan to the embellishments brought during the Renaissance.
We, however, are visitors who have a weakness for good things to eat and drink. And so, we head to the one, Piazza del Popolo, to taste the famous Anisette liqueur at the Caffè Meletti of long-standing history and tradition, then head to the other, Piazza Arringo, to make a beeline for the Gastronomia Migliori, whose hallowed halls stand as the gastronomic symbol of the city and a temple to the delectable Ascoli-style olive, stuffed, breaded and fried. This tender olive of the Picene area is a particular variety which boasts a beautiful shade of green, is larger than more common olives and is mild-tasting; in fact, it was once highly sought-after to be served on the tables of the Pope in Rome. When it is preserved in salt brine it is already a marvelous treat, but when prepared the Ascoli way, it is nothing short of divine.

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Cossignano Le Marche: Traditional olive Ascolane

Cossignano Le Marche: Traditional olive Ascolane | Le Marche and Food | Scoop.it

This is a classic dish from Marche. To stand a chance of making them, you really need a very large olive like those found around Ascoli Piceno; the key is stuffing the olives plentifully before frying them. In Marche, they are pretty ubiquitous, popping up as appetizers in the fanciest of restaurants right through to your local pizzeria. And very delicious they are too.

This recipe is courtesy of Paola from Azienda Agricola Fiorano and her mum.

Ingredients for 4

Big fat olives still on the stone – (classically Ascolane olives) about 30

Pork – 200g/7oz

Turkey breast – 200g/7oz

Beef – 200g/7oz

Mortadella – 100g/3.5oz

Parmesan – 80g/2.8oz

Eggs – 4

White wine – A glass

Nutmeg – to taste

Salt – to taste

Pepper – to taste

Bread crumbs – as required

Flour – as requested

Extra virgin olive oil – as required


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