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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Lu Chìcu | Christmas Pizza, Le Marche style

Lu Chìcu | Christmas Pizza, Le Marche style | Le Marche and Food | Scoop.it
This authentic Christmas pizza recipe is a favourite with our friends in Le Marche. Cook it in advance and keep it with your other Italian cookies to offer unexpected guests!

Italian Christmas pizza : ingredients

  • 500 grammes (1 lb, 4 cups) type 00 (or strong white bread) flour
  • 1 tablespoon sugar
  • Christmas pizza ingredients
  • 1 sachet dried yeast
  • 1 whole nutmeg, grated (or 2 teaspoons dried nutmeg)
  • 2 teaspoons dried cinammon
  • Pinch salt
  • 1 cup milk
  • 0.5 cup of warm water mixed with extra virgin olive oil (equal quantities)
  • The grated peel and juice of one orange and one lemon
  • One bowl full of raisins, sultanas, diced dates, diced figs, walnuts, hazelnuts and any other dried fruits and nuts your family like
  • One cake or lasagne tin measuring 28 cm (roughly 11”) and at least 8 cm (3”) deep
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Cappelletti in brodo: The king of the table at Christmas in Le Marche

Cappelletti in brodo: The king of the table at Christmas in Le Marche | Le Marche and Food | Scoop.it

Every region of Italy has a special dish that is made for Christmas and in Le Marche this plate would be i cappelletti. It is the king of the table on Christmas day.
The word “cappelletto” means “little hat” and it is what the pasta looks like. The cappelletti are a well loved tradition and for years they are prepared at home by the whole family so that they can be ready for the Christmas lunch on the 25 of December. They are “the cousins” to tortellini and are filled with meats, like mortadella and parmigiano with a dash of nutmeg. They are served with broth made from capons or they can be served with a cream sauce. [...]

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Le Marche Christmas Chocolate Punch

Le Marche Christmas Chocolate Punch | Le Marche and Food | Scoop.it

There are several common things on the table of Le Marche people during the Christmas festivities. One of these typical products is a cup or a glas of hot chocolate punch. There are two special occasion for a warm shot like this: at the end of the "Cenone", the Chrismas Dinner, and after the Midnight Mass when people use to invite friends at home or at the cafè. The company that produces this liquor is located in Ancona and has 50 years of experience.
This, in particular, it is a versatile liqueur made from the highest quality Dutch cocoa.
It is called Chocolate Punch and should be drunk hot, but can be used smooth as chocolate liqueur for the sweet tooth as completion of various desserts such as crepes, slices of cake and ice cream.

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Christmas (vigilia) Dinner: Baccala alla Marchigiana

Christmas (vigilia) Dinner: Baccala alla Marchigiana | Le Marche and Food | Scoop.it
Wind drying and salting are among the oldest methods of preserving food known to Man. One application of these techniques, dried and salted cod, has been around for hundreds of years and is common...
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Bettacchi, Pollenza: Christmas in Le Marche with Panettone, Pandoro and Nougat

Bettacchi, Pollenza: Christmas in Le Marche with Panettone, Pandoro and Nougat | Le Marche and Food | Scoop.it

Betacchi represents the highest quality in the Italian Christmas Cakes and tradition for best artisan confectionery products. Using top quality ingredients and a lot of passion to satisfy your taste, Dolciaria Bettacchi produces Pandoro, Panettone, Nougats and much more...

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Christmas Le Marche: Giampaoli, Ancona

Christmas Le Marche: Giampaoli, Ancona | Le Marche and Food | Scoop.it

Time-honoured tradition in the production of biscuits, panettoni, nougats, Easter eggs, Easter cakes in the form of doves and ice-creams.

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Linguine with Seafood in Parchment | Linguine ai Frutti di Mare al Cartoccio

Linguine with Seafood in Parchment | Linguine ai Frutti di Mare al Cartoccio | Le Marche and Food | Scoop.it

Yes, everyone, it’s Christmas Eve and,  it’s a night of great anticipation and luscious seafood for many of  Italians. In fact, more than a few households will celebrate tonight with the Feast of the Seven Fishes. Read More

Linguine with Seafood in Parchment Recipe

yield: 3 servings (See Notes)

Ingredients

  • 1/2 lb (225 g) fresh linguine, spaghetti, or tagliatelle — dried pasta may be substituted
  • 4 tbsp olive oil, divided
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced or grated, divided
  • 4 tbsp chopped parsley, divided
  • 2 tbsp basil, chopped
  • 1 small can (14.5 oz; 400 g) diced tomatoes
  • 1/2 c white wine, divided
  • 1/2 cup clam juice or shrimp stock (see Notes)
  • 1 tsp dried marjoram (2 tsp if fresh)
  • 6 mussels, (see Notes)
  • 6 cherry-stone or manila clams, (see Notes)
  • 6 scallops, cut in half (see Notes)
  • 9 shrimp (see Notes)
  • 3 calamari (see Notes)
  • salt and pepper, to taste
  • chopped parsley and basil for garnish

Directions

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Odette Toulemonde's curator insight, December 24, 2013 7:29 AM

just buy IKEA's sea food pack, and try.. Yummy

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Christmas stuffed roasted rabbit

Christmas stuffed roasted rabbit | Le Marche and Food | Scoop.it

It is not difficult to make a stuffed rabbit, just follow all the directions and have the required ingredients ready. First of all ask your butcher to bone the rabbit: after this step the recipe will slip away just as easy as making a roast turkey breast.
Once the rabbit is ready make the filling, which must be tasty, but not too much to overpower the delicate flavour of the white meat of the rabbit. I chose ground veal meat and white bread soaked in milk as a base. To these ingredients I added a fresh pork sausage, grated pecorino cheese and ground black, which adds a dry scent of resin, the final touch to a Christmas roast.
Now everything is simple: spread the filling onto the rabbit, wrap it on itself and tie it with a kitchen twine. Rub the meat generously with salt and pepper, drizzle with extra virgin olive oil and add some vegetable as a side dish, potatoes and onions are perfect. Throw the rabbit into the oven for just over an hour.
Ingredients

  • 1 rabbit, boned by your butcher
  • 100 g of white bread, soaked in milk and squeezed well
  • 1 egg
  • 300 g of ground veal meat
  • 1 fresh pork sausage
  • 100 g grated pecorino cheese
  • Salt
  • Black pepper
  • Extra virgin olive oil
  • 5 potatoes
  • 1 red onion
  • 1 cup beef broth or vegetable stock or white wine
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Le Marche Christmas: seasonal, yummy Christmas Chocolate Gifts from BruCo

Le Marche Christmas: seasonal, yummy Christmas Chocolate Gifts from BruCo | Le Marche and Food | Scoop.it
Seasonal, yummy and exciting Christmas Chocolate Gifts from BruCo Gifts Direct. Order their range of Christmas Chocolates online, the perfect festive treat!
BruCo chocolate is not merely the day-to-day work of a craftsman, but is rather the result of a real approach to the mission of ‘making chocolate’.
This means that the craftsman’s aspect of it concerns not only the mastery and dexterity of our master chocolate-makers, but also involves the deep motivation behind their passion and profession.
In other words, every craftsman has a continuous direct relationship with the client, thus leading to a tendency to exceed all expectations, in order to satisfy the client and build up a stimulating human relationship with him.
The satisfaction of all good craftsmen is to be found in this relationship and in client admiration, and this is why our master chocolate-makers continue to devote themselves proudly to the production of BruCo Chocolate, each time exceeding all expectations.
BruCo chocolate is not merely the day-to-day work of a craftsman, but is rather the result of a real approach to the mission of ‘making chocolate’.
Mariano Pallottini's insight:

http://www.cioccolatodibruco.com/en

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Panettone filled with ice-cream, brandy soaked fruit and Vino Cotto

Panettone filled with ice-cream, brandy soaked fruit and Vino Cotto | Le Marche and Food | Scoop.it

Panettone is the Italian traditional Christmas cake which has a soft and buttery texture and full of candied fruit and raisins. It’s wonderful just as it is, but in a our family we stuff the Panettone with ice-cream and brandy soaked fruits. Use Vino Cotto to soak the cavity of the Panettone. It’s always a winning dessert. Buy a good quality Panettone or Pandoro (this variety does not have the candid fruit or raisins) for this recipe.
This recipe is best made a day in advance to allow flavours to develop and the ice-cream to set.

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Christmas Fruit Mince Tarts from Southern Italy

Christmas Fruit Mince Tarts from Southern Italy | Le Marche and Food | Scoop.it

These truly sensational fruit mince tarts are sure to impress – with their decadent deep filling of vine fruit, dried fruit, roasted nuts, Vino Cotto, coffee, liqueur and spices and silky sweet pastry. Passionately created by the women in the villagers of Southern Italy for many years, these little gems are well worth the time and effort. I’m sure you will love them and they make terrific Christmas gifts to those who appreciate quality and flavour.

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