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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The Roveja, the Nutritious Neolithic Wild Pea between Marche and Umbria

The Roveja, the Nutritious Neolithic Wild Pea between Marche and Umbria | Le Marche and Food | Scoop.it

In the Middle Ages, roveja still endured as the staple diet eaten in the form of a "puls," which is an ancient Roman-style of porridge and consumed with a savoury sauce on top. Over time roveja was forgotten. By the 1990s only a few local people remembered roveja, and some found the plants growing in gullies or near streams. [...]

Mariano Pallottini's insight:

Tamara Griffiths tells the story and the rediscovery of this wild pea in Le Marche and how generous people dicided to not register it.

In past centuries it was a staple in the diet of herders and farmers in the Sibillini Mountains, but in recent years its cultivation has been almost completely abandoned.

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Discover the best traditional cuisine of Maceratese in Le Marche

Storico Fresco Pasta carefully recreates the nearly forgotten pasta recipes of Old Le Marche Italy with farm-fresh ingredients, a dedication to authenticity and tradition, and more-than-a-full measure of passion.

Storico Fresco Travel offers gastronomic tours of Italy to discover the best traditional cuisine of Italy with workshops, local food tastings, visits to wineries and meetings with locals. With the support of our friends at Leguminaria, Flavors of Marche is a tour on which you'll experience the traditional food, cooking and history of the Marche region.

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Italy Food Roots's curator insight, March 1, 2014 2:56 AM

A bit of culinary country cooking, #lemarche #farmcooking

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The Rare Le Marche Roveja soup

The Rare Le Marche Roveja soup | Le Marche and Food | Scoop.it

The roveja soup is prepared with roveja, an ancient legume known as wild pea. The appearance of dry legume suggests idea of precious and ancient food. [...]

Mariano Pallottini's insight:

The Rare Roveja...

The roveja a small, pea-like legume, whose color varies from dark green to brown to gray. Some researchers believe it is an ancestor of the common pea, while others claim it is a true species. In either case, its botanical classification is still unclear. In past centuries it was a staple in the diet of herders and farmers in the Sibillini Mountains, but in recent years its cultivation has been almost completely abandoned. [Slow Food Foundation for Biodiversity]

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