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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Small is Gold in Le Marche | Salumi From Le Marche – A Trip To Monte Vidon Combatte

Small is Gold in Le Marche | Salumi From Le Marche – A Trip To Monte Vidon Combatte | Le Marche and Food | Scoop.it

We were on the road to Monte Vidon Combatte, a village 10kms from the Adriatic coast at Pedaso. Neither of us could remember the way but it was Saturday and, by resolutely following the locals, we found ourselves outside the Passamonti’s butchers shop. ...Candido and Clotilde were making ciauscolo, the traditional spreading salami with fresh garlic and orange peel. Clotilde held the casing onto the nozzle of the mincing machine while Candido carefully guided the salami mix inside to ensure no air got in that would make the salami rancid. [...]

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Cured Meat at Home Le Marche Style

Cured Meat at Home Le Marche Style | Le Marche and Food | Scoop.it

...The salami's hanging below in the photo started a week later than the sausages and need about a month more time in the cool air, depending on their thickness. At the time of 'stuffing' the salami's weighed about 700gr or 1.5 lbs once they are finished curing they will loose about half of their weight...

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Taste and Genuine Quality in Le Marche: Salumificio Mezzaluna, Fermo

Taste and Genuine Quality in Le Marche: Salumificio Mezzaluna, Fermo | Le Marche and Food | Scoop.it

Salumificio Mezzaluna di Mezzaluna Nerino was founded in Fermo, Le Marche, back in 1960, and from a small provincial artisan enterprise it has gradually developed into an important company in the charcuterie market.
To comply with stricter hygiene-health standards, the company has installed new machinery and modern and sophisticated systems for the continuous monitoring of all production phases.
The company produces:
Ciauscolo, Salsiccia stagionata, Lonza stagionata, Coppa di testa, Salami, Guanciale stagionato, Fegatino stagionato, Culatta di prosciutto stagionato con cotenna, Doppio gusto: lonzino con lardo, Fiocco dolce di prosciutto stagionato, Prosciutto stagionato nostrano c/osso, Lardo teso stagionato

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I introduce you my dear friend "Ciauscolo"...

I introduce you my dear friend "Ciauscolo"... | Le Marche and Food | Scoop.it
Ciauscolo (sometimes also spelled ciavuscolo or ciabuscolo) is a variety of Italian salame, typical of the Marche region (especially of the Province of Macerata). Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat.
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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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The ‘pinnacle of porky products’ from Le Marche

The ‘pinnacle of porky products’ from Le Marche | Le Marche and Food | Scoop.it

The Marche region of central Italy is a surprisingly beautiful but unknown part of Italy and for a while we have been looking for a supplier of traditional Le Marche charcuterie. Last month we visited three producers on a trip to the region and we were won over by the Passamonti family at their salumeria in Monte Vidon Combatte, a small hilltop village 10km from the Adriatic coast at Pedaso.

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The Good Food of Le Marche: Rossi, Moresco

The Good Food of Le Marche: Rossi, Moresco | Le Marche and Food | Scoop.it

Butchery with beef, pork and lamb meat, - Dairy with several kind of cheese:caciotta, dark mature, cottage cheese... Production of many different Le Marche typical charcuterie: ciabuscolo, cured ham, cured pork loin, salami, sausages

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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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