From Massignano in southern Le Marche: preserved in oil products, sauces, oils and condiments, jams and jellies, fruit in syrup, fruit juices, fortified wines...
Le Marche and Food
Discover and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
Curated by Mariano Pallottini
Experience Le Marche! Discover art, culture, wine, cuisine, Truffle, cuisine, and typical products of this beautiful region with a Claudio Modesti. Courses and sensory experiences rediscover your senses. Taste the wine, the cuisine and the typical products of Le Marche.
Claudio Modesti is a local celebrity and entertaining speaker with an impressive resume'. He is a doctor but also Chairman of the Mycological Group of Macerata, professor of CAMM (association of mycology in Macerata), and a consultant at a truffle cultivation. He is official taster and sommelier of the Association of Italian Sommelier (AIS) and AIS teacher in courses on cooking techniques, food and wine accompaniments in particular with mushrooms, truffles. He has been Chairman of the Commission of Regional AIS Marche Tasting panel, Anti Aging Dietary Supplement Fact, catering consultant and member of the Board of Tasting for Salame di Fabriano.
Claudio Modesti has written three Italian language books: "I mieli uniflorali incontrano i formaggi tradizionali italiani" (editor. Geronimo); "I tartufi in cucina" e "Lo spignolo in cucina: un tartufo epigeo?" (both editor. Hacca). He Has performed as a guest speaker in several conferences related to wine, and in 2008 was featured on Italian television programme Eat Parade , RAI TV
Pasatelli in Brodo, Frascarelli con Riso, Vongole Linguini, Squid Ink pasta with fresh cuttlefish, Fish Soup in S Benedetto style, Coniglio in Porchetta, Sfogliata Autunno, Vincisgrassi, Chickling Pea soup in Spelt Loaf, Cresc Tajat con sugo finto, Chickpea puree with Chicory, Pollo in Potacchio, Torta di mele, Varnelli mousse with coffee sauce,
Caffe Saccaria, one of Italy’s oldest established coffee businesses.
Like most of our producers, Saccaria have a great and well documented story of how their business began: on 17th August 1806, a barchetto loaded with coffee and pepper dropped anchor in the then free-trade port of Senigallia. The men in the boat were the forefathers of the families that, in 1882, started the Saccaria coffee importing and roasting business.
The factory is filled with the delicious smell of fresh coffee, from the store filled with hessian sacks of fresh beans from South America, India and Africa, to the roasting rooms where the beans are gently toasted at 200ºC for 15 minutes, to the blending and packing room, where the coffee is snuggled into its distinctive Saccaria branded packs. Saccaria invites you in Senigallia to tour their small factory and, of course, taste a cup or two. (thanks to: http://justsoitalian.wordpress.com)
Italy has so many local delicacies it's hard to know where to start. Set on a hill above a patchwork of green fields in Le Marche, little-known Macerata has a medieval university, bell towers, a nice art museum, world class summer opera festival in an outdoor arena called the Sferisterio, friendly people and delicious food in its many restaurants, including a sensational take on lasagne called vincisgrassi, which combines meats such as chicken, rabbit and either pork or lamb with mushrooms and truffles. The best places to try it are Trattoria da Ezio, where they've been making wonderful fresh pasta daily since 1959 (http://www.trattoriadaezio.eu/); the sophisticated Da Rosa (http://www.villa-cortese.it/); or the Osteria dei Fiori (http://www.osteriadeifiori.it/).
• Hotel Claudiani (hotelclaudiani.it) has doubles from B&B
The same family has been running Ristorante Andreina just outside the old town centre of Loreto for 50 years. It’s a magically quaint gem serving modern renditions of much-loved local Italian dishes. The glowing fireplace embodies the spirit of Ristorante Andreina where locally-caught game turns slowly on the spit...
Stoccafisso all'Anconetana truly belongs to the history and tradition of that city and is especially cherished by the locals' hearts and tummies. Definitely a classic dish of this area. A fundamental requirement is that the stockfish should be of top quality...
Romcaffè produces and distributes from Macerata in all Italy and abroad, a coffee composed of 80% Arabica and 20% Robusta. The taste of Romcaffe blend of beans, could be described as "deep and long, chocolaty and rich, with hints of citrus and a pithy cherry-like finish", a medium strength coffee that can produce a nice thick crema.
Lumache alla Marchigiana recipe from Mario Batali.
5 pounds snails, purged overnight with 1/2 pound cornmeal or 2 cans escargot
6 tablespoons virgin olive oil
2 medium onions, thinly sliced
6 cloves garlic, thinly sliced
2 tablespoons chopped fresh thyme leaves
1 cup dry white wine
1 cup black olives, with pits
1 cup basic tomato sauce, recipe follows
Do you have an all-time favourite restaurant? One that consistently delivers incredible food and unbeatable atmosphere, where the staff are charming and the service next to none? How long have you been going there . . . five, ten, maybe even twenty years? Has it evolved with the times and are you still delighted and surprised by each mouthful?
Quote of the source: 700m s.l.m
Authorization: Decreto Ministero Sanità N° 2495 del 30/07/1986 - Aut. D.P.R.M. N° 6488 del 17/10/1988
Definition: Natural low mineralized water low in Sodium
Analysed by:Università degli Studi di Camerino 12-dic-05
Temperature (°C): 12,1
Hydrogen ion concentration: 7,19
Dry Residues at 180°C (mg/l): 389,48
Conductivity at 25°C (µS/cm): 624,2
Hardness (°F): n.d.
Free Carbon Dioxide (mg/l): 41,28
Dissolved Oxygen (mg/l): n.d.
Oxidability (mg/l): n.d.
Calcium (Ca++): 91,85
Magnesium (Mg++): 30,78
Sodiim (Na+): 8,027
Potassium (K+): 2,446
Hydrogen Carbonate (HCO3-): 396,3
Sulphate (SO4--): 30,73
Chloride (Cl-): n.d.
Nitrate (NO3-): n.d.
Fluoride (F-): n.d.
Lithium (Li+): n.d.
Strontium (Sr++): 0,127
Nitrite (NO2-): n.d.
Ammonium (NH4+): n.d.
Iodide (I-): n.d.
Bromide (Br-): n.d.
Silica (SiO2): n.d.
Hydrogen Sulphide: n.d.
Grado solfidrometrico (H2S): n.d.
The Solfino Bean has returned to the Marche region and specifically, to Serra de’ Conti. Small, round and pale yellow (like sulphur from which it takes its name), this bean variety was commonly cultivated in the central regions of Italy (Marche, Tuscany and Umbria) in the past. Nearing extinction, it has been brought “back to life“ and cultivated in several areas. It is now once again being grown in the Marche region, as well.