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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Le Marche Traditional Food gives a taste in Vancouver

Le Marche Traditional Food gives a taste in Vancouver | Le Marche and Food | Scoop.it

VANCOUVER: The second of Cibo’s monthly regional dinners continues on April 25 with a menu from Italy’s central Le Marche region. Alongside Tuscany and Umbria, Le Marche is one of the last outposts of this beautiful region that has not been overrun by tourism. Here, time truly has stood still and a taste of the real Italy can be found in cooking rooted in peasant tradition. Natural beauty from mountainous hilltops to the Mediterranean Sea with a wide range of indigenous bounty is the perfect backdrop for dishes just like “nonna – grandmother” made. Executive Chef Neil Taylor’s menu includes:

  • Olive all'Ascolana - Deep fried stuffed olive
  • Vongole al pomodoro - Manila clams with tomato, white wine, rosemary, chili and lemon zest
  • Cappelletti alla Pesarese - Tortellini stuffed with chicken, pork, bone marrow and nutmeg served in brodo
  • Coniglio in Porchetta -Roast rabbit “porchetta style” with cardoon gratin and roasting juices
  • Torta della Nonna - Ricotta cake, chocolate, citrus and pine nuts.

For $48/person, not including tax or gratuity. Wine pairings will also be available with each course for an extra charge.

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Christmas in Le Marche: Christmas Dinner

Christmas in Le Marche: Christmas Dinner | Le Marche and Food | Scoop.it
In Le Marche, La Vigilia on 24th December has an equal importance to Christmas, and is celebrated with a huge feast of at least 7 courses that usually includes fish. A typical Vigila dinner begins with antipasti of different fish dishes such as smoked salmon, lumache (snails in a tomato sauce), seafood and marinated anchovies.

The first course (primo piatto) consists of pasta or risotto with a fish sauce for example. Fish is also the order of the day for the main course or Il secondo, baked trout, langoustines, or baccalá (dried salt-cured cod). Plus either eels, red mullet, or, fried whitebait. Then comes...

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