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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Rossini's recipes | The cultural debate on gastronomy in Paris between 1824 to 1836

Rossini's recipes | The cultural debate on gastronomy in Paris between 1824 to 1836 | Le Marche and Food | Scoop.it

The great Pesaro-born (Le Marche) composer Gioachino Rossini was a sophisticated gourmet. He had haute cuisine in his veins, together with music. He acquired his sophisticated tastes during his long stay in Paris, from 1824 to 1836, when he was the acclaimed director of the Théâtre Italien. In those years he was pleasantly caught up in the cultural debate on gastronomy, which in those days delighted many intellectuals and led to masterpieces like:

The Physiology of Taste, by the magistrate Brillat-Savarin,

The Great Dictionary of Cuisine by the elder Dumas, and

the Manuel des Amphitryons (the “Hosts’ Manual”) by the extremely wealthy but debarred lawyer Grimod de la Reynière, who also wrote the first gourmet’s vademecum,

the Almanach des Gourmands, a guide to Paris restaurants.
Most importantly, at the home of the Rothschilds, Rossini met the legendary Antonin Carême, and he was introduced to sublime cooking by this exquisite architect of haute cuisine, who was also the author of The Art of French Cuisine, and the two became lifelong friends.

Here 6 Rossini's Recipes

  • Spaghetti alla Scala, a fairly simple recipe, but enhanced with the exquisite taste of white truffles from nearby Acqualunga;
  • Known in France as “Macaroni de Rossini” and in Italy as “Cannelloni alla Rossini”
  • Péché de vieillesse”, one of Rossini’s favourite desserts
  • Oxtail consommé Rossini Style with truffle and Madeira.
  • A “Gioachino”, a delicious little chocolate based on Gianduia and truffle
  • Tournedos Rossini, after 150 years still the most famous of all steak dishes
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Delicacies from Le Marche travel to the Food Salon in Paris

Delicacies from Le Marche travel to the Food Salon in Paris | Le Marche and Food | Scoop.it

PARIS Oct. 24 – Sial, the International Food Salon of Paris, organized once very two years, is currently taking place in the Villepinte Fair facilities. The Marche region is represented by 10 companies, participating under the Region’s brand and Marchet, the specialized Chamber of Commerce Ancona agency for internationalization. Operators’ participation in the past three days has been relevant. “Regardless of the current crisis – says Paolo Petrini, vice president and assessor to Agriculture – the food and wine sector is performing better than expected.” The Marche products are exposed in the Italian Section managed by ICE in Pavilion 1. Other firms from the region are present as independent agents and through other representatives. Clearly, this 2012 edition is dominated by young entrepreneurs, who work with honey and wine and were selected by the Ministry for Agricultural Policies and the new Marche Bio Consortium – also present at the Salon in Pavilion 8, dedicated to bio products. The initiative is the fruit of the collaboration between the Marche Region and the Ancona Chamber of Commerce, that was able to introduce regional products in an international fair, with operators from all over the globe.

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