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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Simple and tasty seasonal recipe: Figs with prosciutto

Simple and tasty seasonal recipe: Figs with prosciutto | Le Marche and Food | Scoop.it
September is here! Figs are at their best, so I would like to suggest you a different way to enjoy a great Italian classic food - prosciutto and figs, in a slightly different recipe
Ingredients for 4
  • 8 figs
  • 8 thin slices of Italian prosciutto
  • 8 tea spoons of goat ricotta (or fresh goat cheese)
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In Le Marche to discover the Gastronomic Treasure Secrets of Italy

In Le Marche to discover the Gastronomic Treasure Secrets of Italy | Le Marche and Food | Scoop.it

By Kenneth Foo
A look at a hog’s heaven near the mountain town of Cagli reveals one secret in the magic story of how salumi has become a star of Italy’s culinary culture.
“I want them to be happy, because a happy pig is a delicious pig,” said Sergio, clad in mud-splattered cover-alls and dusty wellingtons. “This is how good salumi comes about.”
Organically-raised pigs like the ones on Sergio’s farm are perfect for the creation of the salumi, superstars of ham and one of Italy’s distinctive gastronomical inventions.
“It is foolish to try to make good salumi from the meat of industrial pigs. The taste will be inferior,” said Sergio who makes a small amount of salumi such as the prized lardo and prosciutto at his farm, selling both raw and cured meat to nearby specialty shops and restaurants.
For Stefano Galli, owner of Salumi Galli, a renowned salumi making company in Fermingnano, preserving family traditions is much more than just sticking to every detail in the family recipe book. It is also an unstinting devotion to his family’s practices of using only the freshest locally grown meats and to make them using centuries-old artisanal methods of spicing and curing.
“Seasoning and curing meat is an extremely precise and painstaking process,” said Galli, a tub of minced pork belly at his elbow. “Lean meat, fat and seasoning salt have to be in exact quantities; too much or too little will ruin the flavor.”
“Everything has to be perfecto. Everything”, he said while tying the loose end of a sausage casing, his voice suddenly edged with an impressive gravity. You never doubt a man when he speaks like that. Not when he is a salumi artisan, wholly immersed in his work. Read the full article

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Prosciutto di Carpegna Le Marche among the best Italians

Prosciutto di Carpegna Le Marche among the best Italians | Le Marche and Food | Scoop.it

One of the healthiest varieties of Italian air-cured meats, or salume, Prosciutto is a household name in most of Italy with many types of protected origin such as: Prosciutto di Carpegna, Prosciutto di Parma, Prosciutto di San Daniele, Prosciutto Toscano...

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Ciauscolo: a worthy winter indulgence

Ciauscolo: a worthy winter indulgence | Le Marche and Food | Scoop.it

[...] Marche a region often overlooked by tourists and Italians alike– is in the middle of Italy, bound by the Adriatic sea and the Sibillini mountains. Apart from its photographic vantage points, it is more importantly, the home region of ciauscolo. More specifically, the sausage is produced in the provinces of Macerata, Fermo and Ascoli Piceno– which have subsequently held PGI (Protected Geographical Indication) status since 2009.
Made from cuts of pork shoulder and belly, lonza (pork sirloin), prosciutto, and some extra fat, ciauscolo is seasoned simply with black pepper, salt, garlic, and sometimes vincotto (a sweet cooked wine). The finely minced mix is then cased, and left to dry for one day. The sausages are then cold-smoked over juniper branches for another two days, and finally left to age for two weeks
With such a brief age time, the result is a softer, spreadable sausage that is habitually had over bread. A lightly seasoned and slightly smoked, almost-raw spread, its texture is more akin to a paté–thus making ciauscolo distinct from the well-known, dryer salumis synonymous with Italian fare. However, for those who aren’t so keen on gnawing raw, you can also get ciauscolo that has been seasoned for a few weeks longer, and find yourself the more familiar, dryer, sausage texture. Both are worthy additions to your charc’t board; but the former, more so.
I would suggest a wine, but, why not follow the juniper theme and bring out a decent gin? It’s 2013! Let’s get modern!

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Home Cured Meat: 100+lbs of Sausages Hanging from the Rafters

Home Cured Meat: 100+lbs of Sausages Hanging from the Rafters | Le Marche and Food | Scoop.it

It's our fourth year making homemade sausages, salami, lonza & prosciutto, slowly curing the meats over the winter from the rafters of our farmhouse in Italy.  Walk into one of the bedrooms on the 2nd floor and you'd think you entered a meat locker. The smell draws you in and you eyes can't imagine it to be true - row upon row of sausage links dangling from the rafters - a mighty meaty view if you were lying in bed!

There's no place like home...

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Ashley Bartner's comment, January 24, 2012 9:46 AM
we talk about this all the time! We need to build a stall first, but I'd love to.
Comunikafood's comment, January 26, 2012 4:32 AM
Non conoscevo la tua pagina, adesso ti seguo.
Mariano Pallottini's comment, January 26, 2012 4:37 AM
Grazie Comunikafood, ora anche io seguo la tua pagina
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Il Sibillino: Creativity in Le Marche Traditions

Il Sibillino: Creativity in Le Marche Traditions | Le Marche and Food | Scoop.it

A company that really worth attention. Several new designed products starting from the original Le Marche traditions. 

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