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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A Le Marche Chef  behind the success of a Restaurant in London

A Le Marche Chef  behind the success of a Restaurant in London | Le Marche and Food | Scoop.it

For nearly 30 years, Vicino Restaurant has been serving authentic Italian food on 189 New King’s Road in the London borough of Hammersmith and Fulham. It stands proud with its beautiful brick building adorned with pretty flowers. Inside it is decorated as if you were you sitting in a perfectly curated Italian courtyard with colourful flowers, murals and Italian posters. [...]

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A Le Marche Chef  behind the success of the Vicino Restaurant in London

Marco Moscoloni, the head chef, originates from Le Marche in Italy where he worked for six years. It was when he moved to London he built up his reputation for his authentic Italian cooking style working at Caldesi, the renowned Marylebone Italian restaurant, Dolada Mayfair, and Convivo in Belgravia...

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Le Marche Chef Angeletti at the Hotel Xenia, Kensington, London

Le Marche Chef Angeletti at the Hotel Xenia, Kensington, London | Le Marche and Food | Scoop.it

Hotel Xenia’s general manager  Giacomo Battafarno: << We’ve just had a new chef join us named Andrea Angeletti who will help us drive forward our food and beverage offering. Angeletti is a Michelin star chef and joins us from the Marche region in Italy to roll out a new menu. It will focus on the quality of the products we bring into the hotel; we want it to be seasonal and fresh too. He will also invite other chefs from other countries to come over and develop special menus or events>>. [...]

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Mascia Delicatezze, Le Marche specialties in London

Mascia Delicatezze, Le Marche specialties in London | Le Marche and Food | Scoop.it

Mascia Delicatezze is our homemade range of products, designed for those who love simple, healthy eating and the great taste of a traditional Italian recipe. 
A fine selection of the best Italian ingredients, including local flour, spices and, at the heart of our entire range, extra virgin olive oil from Italy, which allies these products with a balanced Mediterranean diet. 
Our products are free from hydrogenated fats, food colouring and artificial preservatives, and contain only natural flavourings. 
100% authentic Italian products, a unique selection of traditional recipes from Marche.

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ChineseFoodsRecipe.com's curator insight, June 19, 2014 1:30 PM

The most authentic Chinese Food Recipes Blog

 

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Le Marche Cuisine goes to London: Sartoria, 20 Savile Row

Le Marche Cuisine goes to London: Sartoria, 20 Savile Row | Le Marche and Food | Scoop.it

Lukas Pfaff, head chef at Sartoria, is set to evoke tradition with a new menu for the month of February that celebrates authentic food from the lesser-known central Italian region of Marche

A starring dish on Lukas’s new menu is a version of olive ascolane: large olives from Ascoli in Italy, with the stone removed and stuffed with pork, beef and veal, breaded and deep-fried. “Olive ascolane is the most famous dish from the Marche region; it’s served everywhere,” says Lukas. “Usually, elderly Italian women cook the dish at home and sell it at their local market in paper-cone cups. It’s a very special dish that has a lot of history.”

For the love of fried food

Fried food is so prevalent in the rugged region of Marche that local Italians established a festival to celebrate the glorious tastes of batter-rich, deep-fried food, known as the Fritto Misto festival. The nine-day event features a feast of deep-fried dishes, including the quintessential olive ascolane, and usually takes place in spring.

Another fried favourite on menus in the region, particularly on the coastal side of Marche (near Ancona), is fried fish. “The food of Marche is very rustic,” says Lukas. “It was originally quite a poor region, so fried dishes are popular. Scarafolata (deep-fried lemon and rum fritters) are also typical of Marche and are traditionally served around Carnevale time in February.”

The traditions exposed

From precious black truffles and dried fruit sausages to strong, salty cheese matured in caves, the Marche region boasts an intriguing food culture that is steeped in tradition. 

“People from Marche cook their pork with a homemade sweet wine, called vincotto,” explains Lukas. “The wine provides an extra depth to the flavour of the dish. Formaggio di fossa, the cheese matured underground in caves, is also very typical to the region. You add a tablespoon to a creamy sauce and it adds a great kick-start!”

Further information

Olive ascolane, scarafolata and vincotto-lacquered pork belly are available on Lukas’s regional set menu during the month of February. Visit Sartoria’s website to find out more.

If you can’t wait that long, try recreating Lukas’s olive ascolane dish at home. See the recipe here.

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