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 8th of December: the feast of the Immaculate Conception of the Virgin Mary

The 8th of December: the feast of the Immaculate Conception of the Virgin Mary | Le Marche and Food | Scoop.it

The 8th of December: the feast of the Immaculate Conception of the Virgin Mary, one of the many Italian national day to be spent at home with your family and closest friends. It is the day in which one should decorate the Christmas tree: the day which officially sanctions the beginning of the most beautiful time of the year in which overindulging oneself with food is kind of allowed.
Anyway the Christmas-tree-decoration-moment was just the beginning of the celebration of the Immaculate Conception day. We lit the fire or as we say we made LO FOCARO’ DE LA MADONNA – THE BONFIRE FOR THE VIRGIN MARY a regional and very cool tradition of which I will now talk you about. Local lore recounts that in 1291 the house in which the Holy Family lived was miraculously flown from Palestine to Le Marche by four angels just before the final expulsion of the Crusaders from the Holy Land. In fact…on the charcoal fire we cooked MARRONI, a particular type of large chestnuts, then we had CIAUSCOLO, a very soft pork salami typical of our region which by accident I bought flavoured with truffle- what a disaster-, then we had a wheel of PECORINO DI COLFIORITO, a fresh cheese with hard and cooked texture obtained from sheep’s milk and finally we ate CIAMMELLOTTO or ciambellone, a giant soft ring cake. [...]

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Christmas in Le Marche: Christmas Dinner

Christmas in Le Marche: Christmas Dinner | Le Marche and Food | Scoop.it
In Le Marche, La Vigilia on 24th December has an equal importance to Christmas, and is celebrated with a huge feast of at least 7 courses that usually includes fish. A typical Vigila dinner begins with antipasti of different fish dishes such as smoked salmon, lumache (snails in a tomato sauce), seafood and marinated anchovies.

The first course (primo piatto) consists of pasta or risotto with a fish sauce for example. Fish is also the order of the day for the main course or Il secondo, baked trout, langoustines, or baccalá (dried salt-cured cod). Plus either eels, red mullet, or, fried whitebait. Then comes...

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Fave dei Morti, tradition of the Day of the Dead

Fave dei Morti, tradition of the Day of the Dead | Le Marche and Food | Scoop.it

Fave dei morti or Beans of the dead are sort of almond cookies, shaped like beans, flavored ground almonds, cinnamon and lemon juice.

Ingredients For 5 persons:

  • 75 grams (about 2 1/2 ounces) almonds 
  • 60 grams (about 2 ounces) sugar or glucose 
  • 50 grams (about 1 2/3 ounces) of flour 
  • 1/2 tablespoon of cinnamon 
  • 30 grams (about 1 ounce) of butter 
  • a vial of lemon juice 
  • 1 egg 
  • 20 grams (about 2/3 of an ounce) of Italian baking powder for sweets (e.g. Paneangeli) 
  • 5 grams (about 1/5 of an ounce) vanilla
  • Egg wash 
  • Egg white, beaten
  • Ingredienti (Original Italian text) 
  • Per 5 persone: 
  • 75g di mandorle 
  • 60g di zucchero o di glucosio 
  • 50g di farina 
  • 1/2 cucchiaio di cannella 
  • 30g di burro 
  • una fialetta (al limone) 
  • 1 uovo 
  • 1 chiara d'uovo 
  • 20 g di lievito baching 
  • 5 g vaniglia


Directions

Mariano Pallottini's insight:

Bones of the dead or Beans of the dead, even today in some countries of Italy, on the night between 1 and 2 November, people respect the tradition leaving these cakes on dinner tables, sure to be visited by their dead. 

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Monica S Mcfeeters's curator insight, October 21, 2013 4:53 PM

Fun food for the season!