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 Bartolazzi salumi makers: backed by tradition and professional skills

The Bartolazzi salumi makers: backed by tradition and professional skills | Le Marche and Food | Scoop.it

Within the territory of Macerata Province, in those areas closest to the Apennine Mountains, there began the tradition long ago of making particularly pleasant-tasting salami called “ciauscolo”. In times past, it was called “ciabusculum” and so, clearly, its origins date as far back as the Roman Empire. Let’s come back to the present, though, and take a look at how this tradition has been passed down from generation to generation so that we are able to still enjoy this delightful, soft salami today

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Ciabuscolo-the Italian salami you can spread | PRLog

Ciabuscolo-the Italian salami you can spread | PRLog | Le Marche and Food | Scoop.it
PRLog (Press Release) - Mar 06, 2011 - Ciauscolo (or ciabuscolo or ciavuscolo) is one of the most unusual Italian salamis. The secrets to this delightful sausage have been preserved for centuries. It is produced only in the Marche ...
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