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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How to Make an Italian Pizza : The Simple, Step-by-Step Guide

How to Make an Italian Pizza : The Simple, Step-by-Step Guide | Le Marche and Food | Scoop.it

The best recipe for pizza is an Italian recipe! Here's what you need to know about Italian pizza and how to make it, especially how to make Italian pizza dough. 

Mariano Pallottini's insight:

Want to know how to make a real Italian pizza? The most important part is getting the Italian pizza dough right! More than just the base of the pizza, the dough is what gives the pizza its texture, holds together the flavors, and—if done right— can make you feel like you’ve been transported right back to Italy.

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From Le Marche to Australia | Pizza Volante in Brisbane

From Le Marche to Australia | Pizza Volante in Brisbane | Le Marche and Food | Scoop.it

Sandro and Mel Falzolgher are the owners and creators of Pizza Volante Boutique Mobile Woodfired Pizzeria.

Mel grew up in Byron Bay, and met Sandro when he was visiting his extended family in Mullumbimby. Sandro’s uncle Zio Luciano came to the northern rivers in the 1950s to cut cane and settled in Mullumbimby, even owning the Empire Cafe where he made pizzas. Sandro and Mel have recently moved back to Byron Bay from Brisbane where, although they enjoyed building up their business, they missed a sense of community for themselves and their children, so they have moved back to be close to their families.

Sandro was born in Fermo on the east coast of Italy (Le Marche). Learning the art of pizza-making from the top pizza chefs in the business is a serious undertaking in Italy, and Sandro spent most of his 20s working in and running small pizzerias in his region of Le Marche. After a trip home he was missing Italy and true pizza so he built a wood-fired pizza oven in the yard of his Brisbane home. [...]

Mariano Pallottini's insight:

PIZZA VOLANTE

0438 118 992
www.pizzavolante.com.au 

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Pizza Dough Made with Artisan Beer from Le Marche

Pizza Dough Made with Artisan Beer from Le Marche | Le Marche and Food | Scoop.it

In this local recipe from Pesaro (Le Marche) Italy beer is used instead of sugar. The addition of beer with milk and olive oil in the recipes, makes a soft dough with a crispy crust.
We used Collesi beer, a local, award-winning artisan beer from our neighboring village of Apecchio! All the Collesi beers - unpasturized, unfiltered, and naturally fermented in the bottle - are brewed in small batches

Pizza Dough Recipe
Makes 4 personal pizzas

  • 25g of fresh active yeast or 1/4 oz. packet/envelope of dry yeast
  • 1 glass of milk 
  • 1 glass of water 
  • 1 finger of extra virgin olive oil 
  • 1 finger of beer (Collessi)
  • 1 glass of high gluten flour 
  • salt 

enough all-purpose flour to make a smooth dough


Directions

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Sarah Topps's curator insight, August 17, 2013 7:03 AM

Oh must try this recipe - how interesting!

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How to Make an Italian Pizza: The Simple, Step-by-Step Guide

How to Make an Italian Pizza: The Simple, Step-by-Step Guide | Le Marche and Food | Scoop.it

Want to know how to make a real Italian pizza? The most important part is getting the Italian pizza dough right! More than just the base of the pizza, the dough is what gives the pizza its texture, holds together the flavors, and—if done right—can make you feel like you’ve been transported right back to Italy.

Ingredients (makes dough for 4 pizzas, each one about 12 inches in diameter):

  • 600 mL of warm water
  • 7 cups (1kg) flour, type “00″*
  • 2.25 teaspoons (25 grams) yeast
  • 6 tablespoons of extra virgin olive oil
  • 1.5 tablespoons salt
  • 2 teaspoons sugar

*A note on the flour: In Italy, “00″, or “doppio zero,” flour is the most highly-refined and finest-ground flour available. Not available where you are (or too expensive?). An all-purpose flour should work just as well!


Make your pizza in 16 simple steps

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Tasty Pizza with Coppa (or Lonza), Arugola and Pickled Red Onions

Tasty Pizza with Coppa (or Lonza), Arugola and Pickled Red Onions | Le Marche and Food | Scoop.it

Quick pickled onions are like preserved lemons — they’re an easy way to add a bit of brightness to dishes, and they’re beautiful to boot
The coppa (a kind of dry-cured pork shoulder not unlike prosciutto) becomes a bit leathery when it cooks, like a jerky, while the crispness of the salad and tenderness of the pickles all ricochet off one another in a very layered way.
Ingredients

  • 1/2 cup water
  • 1/2 cup distilled white vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon sea salt
  • 1 bay leaf, preferably fresh
  • 1 dried red chile
  • 1 red onion, thinly sliced
  • 1 ball pizza dough, thawed if frozen
  • 1 tablespoon extra-virgin olive oil
  • About 3 ounces fresh mozzarella cheese, torn into bite-sized pieces
  • 6 to 8 slices coppa, bresaola or prosciutto
  • A few handfuls of baby arugula

Directions

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Pizza Bianca With Fresh Figs, Prosciutto & Arugula

Pizza Bianca With Fresh Figs, Prosciutto & Arugula | Le Marche and Food | Scoop.it

Figs and prosciutto are a perfect flavor combination as the sweetness of the figs is gently balanced by the salty prosciutto. I also like to use a combination of mozzarella and taleggio cheeses as, quite frankly, I love taleggio and find it’s slightly musty flavor goes so well on this pizza. I prefer to use the arugula as more of a garnish which is added just before serving after the pizza has been baked, as I find if overused, the peppery flavor of this tasty green can overpower the subtle flavors of this dish.

Pizza Bianca With Fresh Figs, Prosciutto & Arugula
Yield: Serves 2 to 4Prep Time: 15 minsCook Time: 15 mins
Ingredients:

  • 1 Pound Pizza Dough, Divided
  • 4 Tablespoons Extra Virgin Olive Oil
  • 2 Cups Cubed Mozzarella Cheese
  • 1 Cup Diced Tallegio Cheese
  • 8 Fresh, Medium Sized Figs, Quartered
  • 8 Thin Slices Prosciutto
  • 1 Cup Arugula, Washed & Dried
  • Cracked Black Pepper
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The Pizza Caccia Nanze Recipe Went to US and Came Back

The Pizza Caccia Nanze Recipe Went to US and Came Back | Le Marche and Food | Scoop.it

The recipe comes from the book Italian Family Cooking written by Edward Giobbi and it is a specialty of Castel di Lama in the Marches. According to Mr. Giobbi, “the literal translation of caccia nanza is ‘take out before.’ When bread was made in traditional Italian households a bit of dough was reserved to make a pizza. The pizza was placed in the oven with the bread and obviously cooked more quickly. It was ‘taken out before’ the bread, hence the name.” He goes on to add that this is “the only garlic bread I have ever eaten in Italy.” Considering that we were having pasta for dinner, I quickly realized that I had found my Italian bread recipe.

Pizza Caccia Nanza [1 round loaf]

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon active dry yeast
  • 1 cup warm water (100° to 115°, approximately)
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons rosemary
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
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Svila, Visso: Pizza Le Marche Style

Svila, Visso: Pizza Le Marche Style | Le Marche and Food | Scoop.it

Svila born in 1974 producing for the best national and international brands, nowadays produces, both with its own brands and in Private Label, in Visso (Le Marche) where is located the headquarter. 5.000 sqm of covered space with more than 100 employees for 130.000 pizzas everyday. There are lines of products still handmade and Svila is proud to have the best certifications, such as: UNI EN ISO 14.001, BRC Global Standard - Food (Level A), Biologico (regolamento CEE 2092/91), Kosher, Halal, ISF e Nop.

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