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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Sapa recipe: the Grape Must Syrup

Sapa recipe: the Grape Must Syrup | Le Marche and Food | Scoop.it

Ever wondered what Europeans used to sweeten foods before cane sugar became available (and affordable)? Well, chances are that if they were in the Italian peninsula and islands, they would have used a dense, boiled-down juice extracted from clusters of the vine-growing berry fruit which has been cultivated there for several millenia, vitis vinifera, better known as the "grape." [...]

Mariano Pallottini's insight:

Sapa, the ancient sugar in Le Marche, here the recipe.

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Tortellini with Vino Cotto (or use Sapa instead)

This recipe is unique and uses Vino Cotto. This meat filled Tortellini, is extremely tasty and delicious and delicate. 
Ingredients:

  • 1 x batch of fresh pasta mix (as per video on our cooking channel)
  • 250grams x beef mince
  • 50grams x slithered radicchio
  • 80grams x fresh ricotta cheese
  • 50grams x grated parmigiano
  • 30grams x olive oil
  • 60grams x milk soaked almonds
  • 1/2 x lemon freshly squeezed
  • 2 x tablespoons of Vino Cotto
  • salt to taste


Directions

-have a batch of freshly made pasta dough ready to be rolled
-mix all ingredients together in a bowl and place to side
-roll out pasta and cut into shapes (100mm diameter circles)
-make up an egg wash and coat pasta shapes
-make up balls with prepared mixture using teaspoon measure (approx)
-place in middle of cut pasta shape
-allow egg wash to dry then seal and shape accordingly
-add tortellini to salted boiling water and allow tortellini to rise to the surface and cook for further three minutes
- drain and serve to taste

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Mariano Pallottini's comment, February 21, 2013 11:56 AM
Salve Marco, io ti ringrazio per la precisazione. Premesso che il mio auspicio è quello che tu usassi lo strumento dei commenti maggiormente e non solo per precisazioni o puntualizzazioni. Vorrei chiederti dove ho scritto che Sapa e Vino Cotto sono la stessa cosa? Sono un sommelier di secondo livello e so benissimo la differenza fra i due prodotti, conosco anche le caratteristiche organolettiche e la similitudine fra i due prodotti in termini di Acidità, zuccheri carammellizzati e il fatto che (almeno dalle mie parti) come ingredienti, quindi nei processi termici di preparazione, vengano ad essere considerati alternativi (anche se non identici). E' in virtù di queste considerazioni che ho inserito la Sapa, che a mio giudizio potrebbe meglio sposarsi con la ricetta, visto anche il suo maggior uso in primi piatti della tradizione. Non sei d'accordo?
Marco Lorenzetti's comment, February 22, 2013 3:14 AM
Mi ha confuso quel SAPA instead del titolo. Comunque, siamo colleghi, anch'io sono sommelier di II livello.
Mariano Pallottini's comment, February 22, 2013 5:25 AM
Nessun problema. Continua a seguirmi, spero sempre di farti diventare un blogger. :-)
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Quince and Sapa jam from Macerata

Quince and Sapa jam from Macerata | Le Marche and Food | Scoop.it

Original and typical recipe from Macerata, soft texture that reveals the fine grains characteristic of quince. The fragrance reveals a first hint of cooked wine, soft palate, leaving then the slightly sour taste of quince. Perfect as an accompaniment to boiled capon, or as unusual pairing on appetizers of polenta.

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Vino Cotto: the use as ingredient

Vino Cotto: the use as ingredient | Le Marche and Food | Scoop.it

Vino Cotto is an authentic, naturally sweet "cooked wine" syrup dating back to biblical times. Traditional vino cotto is made using premium wine grapes. It contains no vinegar or alcohol, making it quite a versatile condiment and ingredient.

1. Vino Cotto can be used straight from the bottle drizzled over vegetables, salads, ice cream, and fruits.

2. When sauteeing foods like chicken, pork, lamb, beef, salmon, shrimp, or vegetables, drizzle with Vino Cotto just before done; bring the Vino Cotto to a slow boil, then serve.

3. Since Vino Cotto is the base ingredient to condiment-grade balsamic vinegars, create your own by simply adding Vino Cotto to distilled vinegar. Make it as sweet or vinegary as you want it to be.

4. Add olive oil to your balsamic vinegar for an amazing balsamic vinaigrette to serve over salads, fruits and vegetables.

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Rinaldo's comment, January 16, 2012 10:25 AM
La mia impressione è che la descrizione prodotto, si riferisca più alla Sapa che al Vino Cotto. Infatti il secondo ha una sua gradazione alcolica, poichè il mosto ottenuto dalla bollitura, subisce poi una fermentazione alcolica; al contrario della Sapa o Mosto Cotto.
Comunque a questo indirizzo, alcune indicazioni sulla differenza tra Vino Cotto e Sapa: http://avvinatorebloggato.blogspot.com/search/label/loro%20piceno
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Vino Cotto and Sapa

Vino Cotto and Sapa | Le Marche and Food | Scoop.it

The Vino Cotto – This sweet drink was the beverage enjoyed by the ancient Romans at their banquets and was used by our ancestors as a natural remedy against colds and flu. In keeping with tradition, the Farms slowly simmer the must of various kinds of grapes in order to obtain a sweet, honey-like ”wine” with an intense aroma – the perfect accompaniment to desserts and sweet biscuits.
The Sapa is grape must cooked at length at a constant temperature, resulting in a sugary juice which is ideal as an accompaniment to polenta (corn porridge) and roasts.

Mariano Pallottini's insight:

For More Le Marche Products: http://www.lemarche-to-eat.com/ 

For More Catalini Sergio's Products: http://www.aziendagricolacatalini.it/ 

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Onion and sapa tart by Nudo, Loro Piceno

Onion and sapa tart by Nudo, Loro Piceno | Le Marche and Food | Scoop.it

Sapa is an authentic, rare and unique Cooked Grape Must dressing . Sapa dates back to Roman times and reigns from the lesser known Italian region of Le Marche. The word Sapa derives from 'Sapore' which in Italian means 'taste'. Sapa is a delightful condiment dressing which can be used on both sweet and savoury dishes. Here a delicious tart proposed by Cathy from Nudo, a Le Marche/UK Company that produces also Sapa.

Ingredients for 4

  • Onions – 800g
  • Butter – 50g
  • Olive oil – 2 tablespoons
  • Sapa – 10ml
  • Puff pastry – 200g
  • Parmesan – 60g
  • Thyme – couple of sprigs

Preheat the oven to 180ºC /gas mark 4. Peel the onions and cut into thick rings. Put them in a pan with the butter and oil over a low heat for 20–30minutes. Near the end add the sapa.

Lay the pastry over a flan dish. Cover with oven-proof paper weighed down with some baking beads (or any dry beans you can get your hands on), and whack in the oven for 10 minutes.

When the flan is back out of the oven lay down a base of shaved parmesan and then add the onion mix. Sprinkle some chopped-up thyme over the top and cook for 15–20 minutes at 180ºC /gas mark 4.

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A sweet recipe with Vino Cotto (or Sapa): Chocolate Vino Cotto Pavlova

A sweet recipe with Vino Cotto (or Sapa): Chocolate Vino Cotto Pavlova | Le Marche and Food | Scoop.it
CHOCOLATE VINO COTTO PAVLOVA

6 free-range egg whites, at room temperature

1 1/2 cups caster sugar

1/4 cup dutch-process cocoa powder

1 tablespoon vino cotto, plus extra for drizzling

40g finely grated dark couverture chocolate (70 per cent cocoa solids), plus extra coarsely grated (optional), to serve

extra virgin olive oil, for brushing

5-6 figs, halved or 300g raspberries

300 ml crème fraîche or double cream


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