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
A quick and easy recipe for authentic Italian-style Spinach and Ricotta Lasagne. A great vegetarian lasagne dish that would make a great primo for a several-course dinner (Easter dinner, perhaps?), or as a main dish accompanied by a salad or soup. [...]
Academia IFI offers the possibility of acquiring higher skills in the bar and gelato parlor sectors. As well as theoretical training, thanks to a methodology focusing on "know how", students will also develop excellent practical skills that will be of immediate use in the work context.
Taking a course at the Academia IFI means gaining knowledge and learning work techniques that are consistent with professional practice thanks to:
04/13/2015 from 9.30 am to 5.30 pm
Strada Selva Grossa, 28/30
My Family came to Canada in 1913 from the town of Pesaro in the Province of Le Marche, Italy. Over the years, traditions were lost or no longer practiced as my ancestors blended more into the Canadian fabric. But, Crescia has always survive the test of time and it has now been alive and well for 4 generations in our Canadian family. I’m sure it’s not the same as the one my great-grandmother (Bisnonna Laura) made, but I hope it’s a close resemblance. [...]
Ingredients for 4 person:
Comfort food is traditional food which often provides a nostalgic or sentimental feeling to the consumer, and is often characterized by a high carbohydrate level and simple preparation. The nostalgic element most comfort food has may be specific to either the individual or a specific culture.
for the fresh pasta:
for the filling:
Oliva Ascolana del Piceno PDO refers to green table olives, either in brine or stuffed and breadcrumbed, fruit of the Ascolana Tenera olive variety. The production area of Oliva Ascolana del Piceno PDO is within the territory of 89 municipalities in the provinces of Ascoli Piceno and Fermo in The Marches region and in the Province of Teramo, in the Abruzzo region. [...]
This is the Olive you need as main ingredient to prepare the Stuffed Olives all'Ascolana
A traditional Italian starter, the olive ascolane or olive all’ascolana are a relatively simple dish that requires a somewhat careful preparation and, most of all, the right kind of olives. You will need the ascolane tenere variety...
One of the best things (and there are so many) about going to Italy is the food and wine. Each region offers its specialities and Le Marche is no different and if you’re self catering using one of our beautiful villas in the region, then you’ll have the added bonus of being able to shop …
There's a version of pasta e fagioli for just about every region, province and household in Italy, from brothy ones packed with vegetables to creamy ones made only with beans and pasta.
Olive all'Ascolana are the gastronomical symbol of Ascoli Piceno in Le Marche, Italy.
In the 18th century the ingenious cooks from this beautiful town in Le Marche had the idea to stuff and fry the big olives and so came to light a new culinary discovery.
In 2005, the olives all’Ascolana from Piceno area were included in Europe’s Protected Designation of Origin scheme.
This labour intensive specialty used only the ‘Tenere Ascolane’ olives which have a flesh that is particularly soft and sweet and a small stone making it perfect for stuffing.
True lovers of the dish know that when making these olives for guests, one should always calculate at least ten olives per person.
The olives used for Olive all’Ascolana should be the “Ascolana Tenera” variety, which are kept in pickled water with a touch of fennel seeds before being stuffed with beef, pork or white meat and then fried in extra-virgin olive oil.
The Olive All'Ascolana can be bought frozen directly from the main area of production in Le Marche guaranteed by strict European food health regulations.
Spe.ga.m. (SPEcialità GAstronomiche delle Marche - Marche’s Gastronomical Delicacies) is a network of local agrifood firms, with similar values, that want to show the endless enogastronomical culture of its own region: The Marche.
The common mission is the search for the quality, exhalting traditional recipes and tastes. It gives to the customer a complete range of dishes, from appetizers to dessert, wisely combined with the best local wines.
Spe.ga.m. believes in craftsmanship: his laboratory is like an “home kitchen”, where every product is made with traditional processes, from the careful drawing of the pasta dough, to sauces and fillings preparation.
Spe.Ga.M. produces also for the most importantprivate label of Italian large – scale distribution groups, further proof of reliability for a company able to satisfy every customer.
A large offer of fresh products, packaged in CPET and available in practical sizes, catering or take away. From fresh pasta to the ancient recipes of our ready meals and the “Piadina tradizionale”: delicacies of unmistakably Italian genuine taste
Lonza" and "Lonzino" are similar products but they have different features. The "lonza" is prepared with the boned neck of the pig, up to the 5th rib. The "lonzino" is made with the area of lumbar vertebra, from the 6th rib on. This cut is less fat, so it is more tasty and firm than the "lonza". Both are traditionally salted, then treated with white wine and flavoured with ground pepper and red garlic.
How to enjoy:
Hors-d'oeuvres, snacks, and as a single dish with season vegetables. Excellent also at aperitif time. We suggest you to cut the salami with sharp knives, just before eating.
Crescia is a traditional Umbrian bread studded with Pecorino cheese made for Easter every year.
Voted the #1 pasta in Italy by Gambero Rosso, the acclaimed Italian food & wine magazine, and featured on the BBC's "Quest for the Best". This textured, full-flavored egg pasta is delightfully light, owing to the astute research and total dedication of Luigi Donnari. In his tiny, self-designed facility in the Le Marche region in central Italy, Luigi uses top-quality basic materials such as Italian select durum wheat and eggs from local, non-GMO feed-raised chickens to produce small batches of 'the perfect pasta' - every strand with optimal shape, water content, texture, and cut. The result: amazing. Flavored with Italian black truffle, La Pasta di Aldo Tagliatelle with Truffle is a perfect for a romantic dinner for two or as a sophisticated entrée at your next dinner party. - [...]
Want to taste Le Marche traditional cuisine but you are not planning soon a travel to Italy? Here a list of Restaurants around the world where you can taste the incredible dishes of this magic Land. From Thailand to United States from the Belgium to the Argentina, from London to Bangkok, these Restaurant are not strictly based on Le Marche food but surely you can ask Olive all'Ascolana or Vincisgrassi and you can be satisfied even you are in a remote corner of the world:
In 1948 Nonna Fernanda looking to shape her destiny, came from the Italian Regione Marche to Mendoza, Argentina. Since those times on, The Marchigiana Restaurants has the same objectives: that the clients have a great time and enjoy the great cuisine: from the traditional Italian pasta, made in the traditional way, to the firewood grill, barbeque “cuyano” style. Furthermore La Marchigiana offers a variety of season dishes for every taste: Poultry, meats, fresh and light dishes.
Choose the smallest squids and stuff them patiently with a few simple ingredients: stale bread soaked in milk, parsley, stir-fried tentacles and a handful of pine nuts to give flavour and a different texture.
The sea taste is persistent, softened by bread and milk. Pine nuts add a surprising resinous taste: everything comes together to remind you the balsamic air of a maritime pine forest, a lunches by the sea in the shade of hundred year old trees.
I’ve long extolled the virtues of the wines from the Adriatic-bordering, Italian region of Le Marche. The wines generally over-deliver in quality versus price. And while Le Marche might not have the cache of Tuscany, it’s for that very reason that this region is still able to offer wines at bargain deals compared to its Mediterranean big brother.
Neglected by tourists, Le Marche is sparsely populated, but one of Italy’s most serene and beautiful areas. [...]
National White Truffle Exhibition in Acqualagna
Brodetto, a fish stew with a tomato base, is a specialty of the Marche region of Italy. There are several recipes for brodetto, even within the Marche. This recipe belongs to the province of Ancona. To make this recipe, I chose fish available in the southern United States."This tangy tomato-based fish broth is filled with fresh clams, shrimp, and pieces of fish. Add lobster for a special occasion! Serve it with a loaf of rustic Italian bread.
Fennel in béchamel sauce are a winter rich and flavorful side dish. In the Marche region are mainly consumed raw.