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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Frantoio Gabrielloni, Le Marche: the atelier of taste

Frantoio Gabrielloni, Le Marche: the atelier of taste | Le Marche and Food | Scoop.it

The success’ secret of the ‘Frantoio Gabrielloni’, born in 1955 from both initiative and experience of current owners’ grandfather, consists in never making compromises, focusing on quality, respect for nature, and considering oil not as a mere seasoning, but as a first nourishment. Elisabetta and Gabriella Gabrielloni have always processed the raw materials produced from the olive groves they own in Recanati (in the province of Macerata). Over the decades, this reality has acquired more and more know-how, has expanded its facilities, and modernized its plants, adopting innovative and non-invasive criteria for the cultivation and production, by means of which its products have won both national and international gourmet’s appreciation. [...]

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Gluten Free Holidays in Le Marche

Gluten Free Holidays in Le Marche | Le Marche and Food | Scoop.it

Travel in Le Marche eating every day in a different place lot of pasta and some pizza without to be worry about gluten is possible and... it's Le Marche, the place you can eat one of the most refined and delicious cuisine in the world. Cappone di Colbordolo is a tiny town you won't find on many maps but there is a place listed on the website www.mangiaresenzaglutine.it of gluten free Restaurants. There is "La Lucciola" Restaurant in the marvelous San Severino Marche that defines itself the Oasis of Gluten Free with gluten-free dishes, but basically they'll make you anything you want in a gluten-free way, including every kind of pasta (except ravioli and lasagne) and every kind of pizza. The restaurant can serve gluten free bread as well. You can eat also at the world renowned Le Marche destination restaurants (es. Il Marchese del Grillo in Fabriano) and, yes, they take care of their gluten-free guests as well.
So take care of the following list to experience your gluten free holiday in Le Marche.

Il Lazzaretto – Ancona AN

La Botte – Ancona AN

Osteria Teatro Strabacco – Ancona AN

L'Oasi - Angeli di Rosora AN

Il Villino - Campocavallo di Osimo AN

Gina – Cupramontana AN

Hotel Gentile da Fabriano – Fabriano AN

Hotel Pineta – Fabriano AN

La Vecchia Cartiera - Dolce & Salato – Fabriano AN

Marchese del Grillo – Fabriano AN

Il Cantuccio - Falconara Marittima AN

Oasi - Paese dei Bimbi - Falconara Marittima AN

Hotel Federico II – Jesi AN

La Brusca – Jesi AN

Mezzo Metro da Ale – Jesi AN

Il Girasole - Marina di Montemarciano AN

Ristorante delle Rose - Marina di Montemarciano AN

Ada – Osimo AN

Bano – Senigallia AN

Eden – Senigallia AN

Hotel Trieste – Senigallia AN

Il Casale – Senigallia AN

Michele da Ale – Senigallia AN

Ristorante Degli Ulivi – Senigallia AN

SenBhotel – Senigallia AN

Belvedere – Staffolo AN

Agriturismo Azzurro - Acquaviva Picena AP

Al Teatro - Ascoli Piceno AP

La Cittadella - Ascoli Piceno AP

Mister OK - Ascoli Piceno AP

Villa Pigna – Folignano AP

Ciaschì – Grottammare AP

Chalet Duilio - Porto San Giorgio FM

Chalet Vela - Porto San Giorgio FM

Happy Days - Porto San Giorgio FM

Ciak Brasserie - Porto Sant'Elpidio FM

Chiaroscuro - Belforte del Chienti MC

Etoile – Camerino MC

Hotel Bellavista – Castelraimondo MC

Villa Cortese - Chiesanuova di Treia MC

La Briciola Beach - Civitanova Marche MC

Loft 112 - Civitanova Marche MC

Itaca – Corridonia MC

Il Maniero - Loro Piceno MC

Osteria dei Fiori – Macerata MC

Hotel Giannino - Porto Recanati MC

La Cantina di Ale – Recanati MC

Dream - San Severino Marche MC

La Lucciola - San Severino Marche MC

Osteria San Nicola – Tolentino MC

Antiche Mura – Treia MC

Da Otello – Treia MC

Le Fontane – Cagli PU

La Stazione di Posta – Cantiano PU

La Nuova Fazenda - Cappone di Colbordolo PU

Hotel Orfeo – Fano PU

Il Barone Rosso – Fano PU

Kalaverde – Fano PU

Osteria dalla Peppa – Fano PU

Mastin Vecchio – Gradara PU

La Riva - Marotta di Mondolfo PU

Maria – Mondavio PU

Il Chiostro dell'Avis – Mondolfo PU

Agorà Rossini – Pesaro PU

Ariston Blue Dream – Pesaro PU

Hotel Nautilus – Pesaro PU

La Testa del Re – Pesaro PU

Polo Pasta & Pizza – Pesaro PU

Ristò Vera - Pesaro PU

Brezza Di Mare - Rio Salso PU

Locanda La Cerasa - San Costanzo PU

Cascina delle Rose – Sant'Ippolito PU

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Roast sucking rabbit with potatoes

Roast sucking rabbit with potatoes | Le Marche and Food | Scoop.it

The roast sucking rabbit with potatoes is a second course of the Marche. Once it was prepared especially on the occasion of wheat threshing, but it is still common and is preparing for feast days.

Ingredients:

  • 1.5 kg rabbit
  • rabbit heart and liver
  • 500 g of medium potatoes
  • small bunch of wild fennel
  • 2 slices of bacon (pancetta is Italian bacon made of pork belly meat that is salt cured and spiced with black pepper and sometimes other spices)
  • a sprinkle of white wine
  • 7 cloves garlic,
  • oil e.v.o.
  • salt and black pepper to taste.

Direction

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Le Marche Food: Prosciutto di Carpegna

Prosciutto is one type of ham produced in Italy. This ham is sliced very thin and served uncooked. In the Marche the most known ham is the Prosciutto di Carpegna
This prosciutto is made in the town of Carpegna, Italy and is considered more flavorful due to the abundance of pepper used in the spice and pepper mixture. To make Prosciutto di Carpegna, the pig is raised and slaughtered in Lombardy, the Marches or Emilia Romagna. Salt is rubbed into the fresh ham by hand and left to rest for one week. More salt is rubbed into the ham, and it is then left to cure for two weeks. After two weeks, the outside of the ham is rubbed with a mixture of pepper, spices, flour and lard. The ham is then left to age at a temperature of 20 degrees Celsius for 14 months.

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Tagliatelle con Coriandoli di Verdura - Tagliatelle with Vegetable Confetti

Tagliatelle con Coriandoli di Verdura - Tagliatelle with Vegetable Confetti | Le Marche and Food | Scoop.it

Ingredients for 4 person:

  • 250 gr of Tagliatelle Filotea
  • 2 sweet pepper (1 red and 1 yellow)
  • 1 carrot
  • 1 zucchini
  • 2 leek
  • 10 salted capers
  • 4 tbsp of extra virgin olive oil
  • 60 gr of chives
  • salt

Directions:

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Torta al testo of the central Italy

Torta al testo of the central Italy | Le Marche and Food | Scoop.it

Classically, it was filled with sausage meat or wild herbs, but here we have a more modern incarnation featuring cheese and prosciutto. These are often eaten as a meal in themselves, but we prefer to share them as a delicious starter.

Ingredients

  • Flour – 500g/18oz
  • Instant dry yeast – 1 packet (9g/0.3oz)
  • Salt – 1 level tsp
  • Warm water – 350ml/12 fl oz
  • Extra virgin olive oil – 1 tbsp
  • Prosciutto  – several slices
  • Stracchino cheese – 50g/2oz
  • Arugula/rocket – bunch
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Le Marche Food: Tagliatelle Piceno Style

Le Marche Food: Tagliatelle Piceno Style | Le Marche and Food | Scoop.it

Meet Anna Maria Squarcia, who shows how to make tagliatelle. This session is filmed near Force in Ascoli Piceno province. Anna Maria doesn't measure anything, but if you're going to try making it yourself, use the best quality eggs you can find and allow one egg per 100 grams of all purpose flour. For more on Anna Maria, go to 

Visit: http://www.thetasteofaplace.com/anna-maria-makes-tagliatelleand www.pastagrannies.com  for more

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Cook Rabbit, the new supermeat

Cook Rabbit, the new supermeat | Le Marche and Food | Scoop.it

Rabbit is the new supermeat. Because they are herbivores and don’t require grains or soy for fattening, rabbits are inexpensive to raise and have a low impact on the environment. They also reproduce like, well, rabbits, which means that they can be raised and processed quickly.
In addition to being an environmentally sound meat option, rabbits are absolutely delicious. They have a mild flavor similar to chicken but with slightly more depth, and, when cooked properly, they're unbelievably tender and juicy. Like any four-legged animal, the shoulders and legs of the rabbit work the hardest -- this means they'll be be tougher and leaner than the loin, but also more flavorful. The legs are the meatiest part of the rabbit, and are a popular choice for a confit or slow braise. Rabbit shoulders are often braised for traditional ragouts and eaten bones and all, and the loin is delicious roasted or grilled. Because rabbits are so small, you can even cook them whole. [...]

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Visit Senigallia Italy and Experience La Bella Vita

Visit Senigallia Italy and Experience La Bella Vita | Le Marche and Food | Scoop.it

Located on the seafront, it should be no surprise that Senigallia is THE place to taste fresh seafood. In my next posts, I will show you all the restaurants I’ve been to and make you hungry with juicy pictures of all the wonderful food in the area.
For now, enjoy this little sneak-peak:

  • 2 Michelin Star Restaurant Madonnina del Pescatore - Fish Soup
  • Bagni 77 - Ensis Shells
  • Hostaria L’Angolino Sul Mare - Passatelli con Vongole e Pomodoro fresco
  • Pagaia Restaurant - Fresh Shrimp Cocktail
  • Osteria Palazzo Barberini - Gnocci al Pistachio e canocchie
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Pappardelle al ragù di carne - Pappardelle with meat sauce

Pappardelle al ragù di carne - Pappardelle with meat sauce | Le Marche and Food | Scoop.it

Pappardelle with meat sauceIngredients:

Directions:

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Vincisgrassi, the Exotic Lasagna

Vincisgrassi, the Exotic Lasagna | Le Marche and Food | Scoop.it

This recipe is not exotic; it’s just Le Marche lasagna.
Its strange name came from an Austrian officer, Alfred von Windisch-Graetz (which in Italian became Vindich Graz, then Vincisgrassi). In its honor, a cook from Ancona (or Macerata, depending on the story) prepared that rich lasagna.
This dish is typical of the provinces Ancona and Macerata, in the middle of which I live, as well as Umbria.
The difference with traditional lasagna is mostly in the sauce: in our ragu’ there is not only ground beef and tomato but also chicken giblets, ham or pancetta (not bacon), Marsala wine or mulled wine, and sometimes truffle. It’s so good! [...]

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Terre di Rossini e Raffaello | Food & Wine from Marche Region in UK

Terre di Rossini e Raffaello | Food & Wine from Marche Region in UK | Le Marche and Food | Scoop.it

It was great to return to the fabulous .IT All About Design yesterday evening for an event featuring some of the best food and wine companies from the Marche region of Italy. I’ve been back to the .IT wine bar a few times since my first visit and love it there: always a great atmosphere, wonderful food from manager Silvano and his team and, of course, excellent Italian wine. The event was held in the design showroom which houses some of the most exciting Italian furniture and interior design around. [...]

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Porchetta: the most decent end for a pig in Le Marche style

A slice of heaven can be found at the weekly markets in Le Marche - Porchetta! A whole pig, deboned, filled with herbs, rolled back up and slow roasted! Chef Jason Bartner from La Tavola Marche (farm, inn & cooking school) explains the recipe and how to secret to ordering it the next time you are in Central Italy!

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Five Days of Renaissance Art, Cake Design, Fabulous Food and World's Best Wine in Le Marche

Five Days of Renaissance Art, Cake Design, Fabulous Food and World's Best Wine in Le Marche | Le Marche and Food | Scoop.it

If you're aching to visit Italy and wouldn't mind cooking classes, a porchetta tasting and an intensive, hands-on class on cake design, this is the tour for you. From Oct. 7-12, renowned sugar artist and cake designer Margaret Braun will host a group in Sant'Angelo, a small, picturesque village in Le Marche—a.k.a. truffle country. The trip will include Italian feasts, a truffle hunt, art tours and master cake classes with Braun throughout which travelers will design their own sugary masterpieces. The trip costs $3,650 (not including airfare). [...]

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Bucatini alla pizzaiola

Bucatini alla pizzaiola | Le Marche and Food | Scoop.it

Bucatini alla pizzaiola, a delicious baked pasta dish that sings all the favorite flavor notes of southern Italy. It’s styled alla pizzaiola, literally “pizza style”, for its oregano-scented marinara sauce.

Ingredients - Serves 4-6

  • 500g (1 lb) bucatini
  • 750ml (3 cups) of marinara sauce, preferably made with fresh tomatoes
  • A pinch of oregano
  • A few fresh basil leaves
  • 200g (7 oz) mozzarella, cut into cubes
  • Grated parmesan cheese, q.b.
  • Salt

For the topping:

  • 2-3 fresh ripe tomatoes, sliced
  • Oregano
  • Breadcrumbs
  • Olive oil
  • Salt
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Italian Summer Food

Italian Summer Food | Le Marche and Food | Scoop.it
What do Italians eat during those hot summer months when your appetite naturally decreases?
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Salsa Marchigiana, a Hammond Castle favorite

Salsa Marchigiana, a Hammond Castle favorite | Le Marche and Food | Scoop.it

I have no context to place the following recipe, except that it’s one that Mr. Hammond picked up somewhere in the world – perhaps the Marche region of Italy? – and one that he had the excellent culinary taste to record.

Salsa Marchigiana

Ingredients

  • 6 anchovy fillets
  • 1 clove garlic, minced
  • 2 tablespoons parsley
  • 1 teaspoon drained capers
  • 2 tablespoons dried bread crumbs
  • 1 cup olive oil
  • 1/4 cup red wine vinegar
  • salt and pepper
  • 2-3 medium raw, fresh onions, thinly sliced into rings

Directions

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On jovinacooksitalian.com: Make A Marche "Inspired" Dinner

On jovinacooksitalian.com: Make A Marche "Inspired" Dinner | Le Marche and Food | Scoop.it

Marche’s location is ideal for both catching fresh seafood and harvesting food from the land. While Marche recipes make frequent use of pecorino cheese, olive oil and unsalted bread, they are also influenced by other nearby regions. Marche’s most famous appetizer is Olive Ascolana-olives are stuffed with a bread, cheese and meat filling before being deep-fried. [...]

Mariano Pallottini's insight:

It is nice to see overseas people telling about Le Marche. I always liked this site is full of long articles. You can even read things that show a great documentation work on books and publications.

When http://jovinacooksitalian.com/ dedicated an article to my beloved Region, even with some imprecisions, I don't tell you, ho esclamato: SUPER!!!

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Salvia Fritta - Fried Sage Recipe

Salvia Fritta - Fried Sage Recipe | Le Marche and Food | Scoop.it

We went to a nearby restaurant for dinner. The menu offered an antipasto called “Salvia Fritti”. We knew that it was fried sage but that didn’t seem like anything special. After all, we’ve all used fried sage leaves for a garnish. When asked, the waiter explained that the sage leaves were used to enclose anchovies before being dipped in batter and fried. Get outta here! I immediately placed my order, as did my fellow anchovy lover sitting across from me. His wife chose something else; a decision she would soon regret.
This dish was just incredible.[...]

Ingredients

  • Large fresh sage leaves
  • anchovies (see Notes)
  • 3/4 cup AP flour
  • 1/4 corn starch (see Notes)
  • 1 tsp salt
  • 1 large egg, slightly beaten
  • sparkling/carbonated water
  • olive oil or a substitute for frying

Directions

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How to Recognize Good Pasta

How to Recognize Good Pasta | Le Marche and Food | Scoop.it

Pasta is for Italy what strings are to a violin, or what Manolo Blahniks are to Carrie Bradshaw. It is the very heart and soul of Italian food, and, although data says that Italians are eating less and less of it, it is still the most loved food on our table along with pizza. 

So here’s a little guide on selecting high quality pasta [...]


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Italy food: Top 5 dishes to eat in Italy in July

Italy food: Top 5 dishes to eat in Italy in July | Le Marche and Food | Scoop.it

July is a wonderful month! There are so many fruit and vegetables at the local market that I have to shop with a large trolley bag. Menus in restaurants and trattorias are full of goodness too: fresh seasonal ingredients inspire chefs. Here top 5 dishes to eat in Italy this month.

Gelo di anguria

Pasta con salsa di zucchine

Borlotti beans 

Panzanella

Peaches

[...]


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xantine day's curator insight, July 7, 8:27 PM

I love food specially when I'm travelling..Yummy! ^_^

 

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Slow Food Restaurant in Le Marche

Slow Food Restaurant in Le Marche | Le Marche and Food | Scoop.it

Saving those foods [click on the photo] and spreading the Slow Food ethic requires the attention not only of individuals, but also restaurants.  Francesco Ovarelli, owner of La Valle Del Vento, only recently registered his restaurant with Slow Food, but he’s been a strong supporter of local vendors since he opened 12 years ago.

 “We started with an idea to work with good products just from the area,” says Ovarelli, “It’s simple for us because we live in a beautiful area with good products and great farmers.” [...]

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Uova in Brodetto - Eggs in Tomato Sauce

Uova in Brodetto - Eggs in Tomato Sauce | Le Marche and Food | Scoop.it

Eggs in Tomato Sauce... a classic lunch for Nonno and everyone else!

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, coarsely chopped
  • 1 sprig parsley, left whole, plus 1 sprig, finely chopped
  • 6 mint leaves plus 12 more, for garnish
  • 1 clove garlic, crushed
  • 1 tablespoon white wine vinegar
  • 1 (16-ounce) can tomatoes and their juice, crushed by hand
  • 3 fresh basil leaves, finely chopped
  • 8 large eggs

Directions

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A Tasty Kettle of Fish: Le Marche Seafood Brodetto

A Tasty Kettle of Fish: Le Marche Seafood Brodetto | Le Marche and Food | Scoop.it

My paternal grandfather grew up on Italy’s Adriatic coast in the small village of Senigallia in Le Marche.  I remember little of my grandfather as he passed away when I was only six years of age but I do have a few vivid memories – the smell of the cigars he smoked, the smell of concrete on his clothing and his fondness for long drives in the country.  On Sunday afternoons, my two cousins, my brother and I would pile in the back seat of his old station wagon with the little Madonna hanging from the rearview mirror. Before we went anywhere, we had to say a little prayer to keep us safe and then off we would go – hours spent driving in the countryside where he would bring carrots for us to feed any horses we might encounter or to sail the little boats he made for us from sheets of newspaper or to stop and pick dandelion greens at water’s edge.   In the back of his home, he built a beautiful pergola atop which grew grapevines he had brought from Italy. As kids, we always fought over the corner that had one magical vine of white grapes mingled with the red ones.  Many a summer’s eve was spent around the table outside with family and friends. [...]

Mariano Pallottini's insight:

Ingredients:

  • ¼ cup extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced plus one clove for the bread
  • 1 small or ½ large fennel bulb, cored and finely chopped, fronds reserved
  • Pinch of crushed red pepper
  • ½ pound calamari, cleaned; bodies cut into ½ inch rings; tentacles cut in half
  • 1½ cups dry white wine, divided
  • 1 (28-ounce can) chopped tomatoes with their juices
  • 1 cup bottled clam juice
  • Salt and freshly ground black pepper
  • About 15 littleneck clams, rinsed and scrubbed
  • ¾ pound large shrimp, shelled and deveined
  • ½ pound scallops, halved horizontally
  • Crusty Italian bread cut into thick slices

Directions:

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Campofilone: Traditional Maccheroncini with Meat Ragù

Campofilone: Traditional Maccheroncini with Meat Ragù | Le Marche and Food | Scoop.it

Campofilone is a small agricultural town overlooking the Adriatic Sea, in Le Marche region of Central Italy. It is also the birthplace of the first egg pasta; la Campofilone Maccheroncini. For over one hundred years, La Campofilone company has used only simple natural ingredients like eggs from free-range hens fed exclusively with non-GMO cereals and non-genetically-modified, high protein durum wheat grown exclusively in the region. The result is light, delicious, high protein authentic pasta which rivals most homemade egg pastas. [...]

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