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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Food & Wines from Le Marche Region in Canada

Food & Wines from Le Marche Region in Canada | Le Marche and Food | Scoop.it

The first dinner of the series - organized by Notturno Vancouver, BC - will take place on Monday, February 16 and will highlight the Italian region of Le Marche, an homage to Chef Robitaille’s heritage. Le Marche not only boasts the typical rustic taste know throughout central Italy, but also the fresh, sweet flavour of the sea.[...]

Mariano Pallottini's insight:

Notturno Presents A Taste of Le Marche

Red snapper crudo, fried sausage stuffed olives and citrus
Collestefano, Verdicchio di Matelica, 2013

Cappelletti soup, stuffed pasta with pork, Parmigiano Reggiano and spices in a rich chicken brodo
Aurora, Falerio dei Colli Ascolani, 2012

Local octopus in a spicy tomato stew over rapini with a sous-vide egg yolk
Collestefano ‘Rosa di Elena’ Rosato, 2013

Vincisgrassi: “Le Marche style” lasagna
DiFilippo, Colli Martani Sangiovese, 2010

Peposo: Peppered lamb stew over mascarpone enriched polenta
Velenosi, ‘Roggio del Filare’, Rosso Piceno Superiore, 2009

Date: Monday, February 16 | Time: 7pm
Price: $100 (includes wine). Taxes and gratuity extra.
Purchase tickets: 604-720-3145 (a deposit will be taken at the time the reservation is made)

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Le Marche Traditional Food gives a taste in Vancouver

Le Marche Traditional Food gives a taste in Vancouver | Le Marche and Food | Scoop.it

VANCOUVER: The second of Cibo’s monthly regional dinners continues on April 25 with a menu from Italy’s central Le Marche region. Alongside Tuscany and Umbria, Le Marche is one of the last outposts of this beautiful region that has not been overrun by tourism. Here, time truly has stood still and a taste of the real Italy can be found in cooking rooted in peasant tradition. Natural beauty from mountainous hilltops to the Mediterranean Sea with a wide range of indigenous bounty is the perfect backdrop for dishes just like “nonna – grandmother” made. Executive Chef Neil Taylor’s menu includes:

  • Olive all'Ascolana - Deep fried stuffed olive
  • Vongole al pomodoro - Manila clams with tomato, white wine, rosemary, chili and lemon zest
  • Cappelletti alla Pesarese - Tortellini stuffed with chicken, pork, bone marrow and nutmeg served in brodo
  • Coniglio in Porchetta -Roast rabbit “porchetta style” with cardoon gratin and roasting juices
  • Torta della Nonna - Ricotta cake, chocolate, citrus and pine nuts.

For $48/person, not including tax or gratuity. Wine pairings will also be available with each course for an extra charge.

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