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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Le Marche Food in the world | Fabio Trabocchi’s Fiola Mare | Washington Harbour

Le Marche Food in the world | Fabio Trabocchi’s Fiola Mare | Washington Harbour | Le Marche and Food | Scoop.it

As a beach-loving kid growing up near the Adriatic Sea in the Le Marche region of central Italy, Fabio Trabocchi liked to stick his head under the water, taste the brine and spy the sea creatures in their natural habitat of rocks, sand and swaying seaweeds. That's one source of his inspiration at Fiola Mare, the superstar chef's new Italian seafood restaurant on Georgetown's waterfront at Washington Harbour. For the 40-year-old Trabocchi, an all-natural approach is best. [...]

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Passatelli in Brodo – A Le Marche Recipe that come back from USA

Passatelli in Brodo – A Le Marche Recipe that come back from USA | Le Marche and Food | Scoop.it

My grandpa was Italian and his family emigrated to the United States in the early 1900′s. They landed in Iron Mountain which is known for its iron mine. His family was from Le Marche, a region of Italy that shares a coast with the Adriatic Sea. My mom remembers going to visit her nonna and eating Passatelli with her sisters.
As with most foods that bring a tear to your eye, the beauty of this dish lies in its simplicity. Homemade chicken stock, bread crumbs, parmigiano reggiano, nutmeg, eggs and lemon zest.
Here is my bisnonna’s recipe which has been slightly adapted by my grandma and other Rocconi family members throughout the years.

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