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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Carnival Le Marche Style | Cooking grand-Mama Limoncini

Carnival Le Marche Style | Cooking grand-Mama Limoncini | Le Marche and Food | Scoop.it

This oranges and lemons pastries (“Limoncini” comes from “lemon”) are fried in the traditional recipe, but I prefer them baked. The recipe and process stay the same so…try both ways and choose your favourite cooking!

Ingredients:

  • 2 eggs,
  • 600 gr flour
  • 50 gr brewer’s yeast,
  • 50 gr butter,
  • 1 glass of milk,
  • 1 spoon of sugar
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Hsiang-Ting Lee's curator insight, February 27, 2015 12:04 PM

Just discover this original recipe of sweet and fresh Italian delight from Italian mama, the use of lemon and oranges are perfect for the winter season, what a fruity delight, worth a try. 

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Orange Pinwheel Pastries for Carnival - Arancini di Carnevale from Le Marche

Orange Pinwheel Pastries for Carnival - Arancini di Carnevale from Le Marche | Le Marche and Food | Scoop.it

Less known are these special pastries from central Italy's Le Marche region... intensely perfumed orange sugar that's rolled inside the sweet dough of these pastries.
They are made especially during Carnival season (Carnevale in Italian), a special time typically in February that includes an indulgent, lavish, and festive period of eating before the fasting period of Lent, which leads up to Easter. The ancient Christian tradition almost always includes rich (and usually fried) sweets.

Ingredients

  • 2 1/2 teaspoons (7 grams) instant dry yeast
  • 1 cup (250 ml) warm milk
  • 4 3/4 cups (600 grams) flour
  • 1 1/4 cups (250 grams) sugar, divided
  • 1/4 cup (50 grams) melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 to 4 large oranges, finely zested

Directions


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Cicerchiata Recipe - Original Marche

Cicerchiata Recipe - Original Marche | Le Marche and Food | Scoop.it

The cicerchiata is a typical cake for carnival that is done by frying of the  small ball of paste (dough) like the size of kidney beans that then are passed in the caramel honey.

Ingredients:

  • 2 eggs
  • 3 spoons sugar
  • 4 spoons sunflower oil
  • flour to taste
  • 200 g of honey
  • toasted almonds
  • oil in order to fry
  • cinnamon in powder
  • brown sugar or granulated sugar order to decorate


Mariano Pallottini's insight:

Cicerchiata in Le Marche has ancient romans origins but curiously is similar to a traditional Tatar dessert, called Chak-Chak popular in Tatarstan and other parts of Russia were Tatars were present or forcedly moved by the Stalinist regime. In Tatarstan, you can find different shapes of chak-chak sold as gifts and party desserts. Usually they come in the form of large pyramids wrapped in festive paper with bows.

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Chiacchiere (Mardi Gras Fritters)

Chiacchiere (Mardi Gras Fritters) | Le Marche and Food | Scoop.it

A crispy treat eaten throughout Italy during the Carnival season. According to the Christian calendar, Carnival is the period that leads up to Lent. Carnival began as a pagan festival dedicated to Saturn, father of Jupiter. During the Saturnalia that was held during the month of March, people would wear masks to drive away the spirits, make sacrifices, participate in orgies and invert social roles, turning landowners into slaves and vice versa during the entire duration of the festival.
With the spread of Christianity, the more wild, pagan elements of the celebration were left behind and Carnival became a time to eat and party in excess prior to Lent. For this reason, many to the foods prepared during the Carnival period are sweets and especially fritters.

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Carnival 2015 Italian Style: 5 delicious fritter recipes

Carnival 2015 Italian Style: 5 delicious fritter recipes | Le Marche and Food | Scoop.it

Its Carnival time and that means its the season to indulge in delicious sweets. Forget pancakes this year and why not try one of these five (or every single one) yummy variations from the Italian Carnival gastronomic tradition? Apple, pineapple, raisin there's bound to be one that takes your fancy. [...]

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foodofhistory's curator insight, February 8, 2015 2:30 PM

Oh... what delightful and not-so-healthy #recipes -- but just indulge this once, okay? For a greater understand of Italian culture.

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Le Marche Carnival Cake: La Cicerchiata (small sized version)

The cicerchiata is a typical Le Marche and Abruzzo cake for carnival that is done by frying of the  small ball of dough  passed in the caramel honey.The Recipe is very simple just play and stop the video.

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You say Chiacchiere, I say Sfrappe. Let's call it Carnival

You say Chiacchiere, I say Sfrappe. Let's call it Carnival | Le Marche and Food | Scoop.it

This month, because it is the month of Carnival, let’s celebrate it with Carnival fritters (angel wings), a 100% Italian specialty almost each Region is fond of.
In Genoa and Turin they call them bugie (“lies”). In Florence they are the cenci (rags), in Tuscany strufoli, in Basilicata, Milan, in Sicily. Intrigoni in Reggio Emilia and lattughe (lettuces) in Mantova, maraviglias in Sardinia and sfrappe in Marche, in Romagna sfrappole: their nicknames are endless but they are the same thing: Carnival fritters (angel wings).
Their origins probably date back to frictilia, fritters made in ancient Rome to celebrate Carnival, produced in quantities as they had to last all throughout Lent.
Shaped like a strip (or a double strip), sometimes tied up like a knot, they are made with flour, eggs, yeast, butter, vanilla, grappa, Amaretto or Marsala (typical Italian liquors) and sugar and then baked or fried, and eventually dusted with confectioners’ sugar. 

Ingredients:

  • 6 tablespoons butter or vegetable shortening
  • 1/4 cup sugar
  • 2 large eggs
  • 1/4 cup brandy, grappa or amaretto
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 3 cups olive oil, for deep frying
  • Confectioners’ sugar, for dusting
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