Le Marche another Italy
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Le Marche another Italy
Le Marche encompasses everything one would want from Italy. Incredible countryside from the Sibillini mountains to the glorious coastline, classic landscapes, castellated hilltops towns, culture, art, music, indoor, outdoor and watersports, wonderful wildlife, fun, delicious food and wines, quality fashions and footwear, museums, churches, culture, history – so much to do and see. Experience life to its fullest – experience Le Marche!
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Scooped by Mariano Pallottini

Le Marche: Italy’s culinary hidden gem – a tour into its cuisine

Le Marche: Italy’s culinary hidden gem – a tour into its cuisine | Le Marche another Italy | Scoop.it

Beautiful seaside towns and resorts, long beaches for summer vacations, stunning countryside for walking tours and a strong seafood culinary tradition: Le Marche is all of that and much more. Nestled between the Adriatic shore and the Appennines ranges, the Italian region features typical food coming both from the inland and the seaside. For your next holidays in Italy, think about cooking vacations or gastronomic tours in Le Marche and don’t forget to taste the following recommended dishes.[...]

Try Vincisgrassi, a special kind of lasagne.
Lasagne as you have never tasted, Vincisgrassi is the traditional first course from Le Marche that you was looking for.
The recipe was first cited by Antonio Nebbia in his book “Il cuoco Maceratese” in 1783. As you many guess by the title, the recipe must have been created in the town of Macerata, but you can find it in many other tourist destinations of Le Marche. It seems to be named after Windischgratz, the Austrian general who is told to have enthusiastically eaten it after a victorious battle against Napoleon.
The secret which makes Vincisgrassi such a delicious dish, must be the flavourful tomato sauce placed among the layers of pasta since it is enriched with ragù made from pork, veal and chicken. If that wasn’t enough mushrooms and truffles are added to give a plentiful savour.

Crisp olive all’ascolana – Stuffed and fried olives.
Large, crunchy, stuffed: they are “olive all’ascolana”, a delicacy of Le Marche region which received the DOP recognition in 2005. This famous appetizer can be ordered at restaurants, bars, pubs and you can find them listed in the Antipasto or Aperitivo section since Ascolana olives are used to be served as an antipasto along with other fried snacks or as finger food in cocktail hours.
The soft crisp external part hides a green olive and a heart of meat. You could even find the recipe to prepare it at home but… don’t make it that simple! The authentic recipe dating from the seventeenth century uses exclusively olives ascolane tenere – from Ascoli indeed – filled with pork, veal, chicken and vegetables.

Flavourful Brodetto all’Anconetana – A fish soup that you will never forget. If you drop by the coastal towns of San Benedetto del Tronto, Ancona, Porto Recanati and Fano, you will be overwhelmed by the unique flavour of seafood coming from any restaurant, as you have a nice stroll in those quaint villages. So don’t think twice, time has come for you to stop and taste the regional delicacy Brodetto all’anconetana. This tasteful fish soup cooked with 13 or more different varieties of seafood – including mullet and cuttlefish – is a local tradition as old as fishing. Expert chefs in any Le Marche town have created signature versions of Brodetto all’anconetana, giving the opportunity to make an unforgettable gourmet journey. It is recommended to savour Brodetto with the DOC white wine Verdicchio, which best emphasises its characteristics.
Don’t miss to try other typical seafood dishes such as Stoccafisso all’anconetana (salted fish) and Mosciolo (mussel).[...]

Mariano Pallottini's insight:

Emilia Delizia organises culinary food tours in Le Marche region, if your group would like to discover the food, wine and majestic landscape of this region, our company would be delighted to put together an itinerary to die for. Emilia Delizia also organises cooking classes focussing on traditional dishes  suchs as Vincisgrassi, Brodetto all’Anconetana, and the cripsy Olive all’Ascolana.


Appassionata's curator insight, March 27, 2013 6:16 AM
Makes my mouth water just reading this............
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Brodetto Festival: which is the best fish soup of the world?

Brodetto Festival: which is the best fish soup of the world? | Le Marche another Italy | Scoop.it
Fano, 9-11 September
The event, organised by the Confercenti of Pesaro and Urbano, is one of the most awaited in the Adriatic coast and it is famous for its cooking competition where the best Italian restaurants compete to prepare “The Best brodetto (soup) 2011”. This year there will be 6 Italian and 2 foreign restaurants participating in the competition. The winner of “The best brodetto 2011” will be nominated by the qualified jury, headed by Enzo Vizzari and composed by wine-food Italian journalists, there will also be a popular jury that will give the special award, that in 2010 was won by the Chef Gianfranco Pascucci, of the Pascucci Al Porticcciolo di Fiumicino (Roma) restaurant. To be part of the popular jury it is necessary to book (25 euro).
For the festival visitors stand, music, cinema and fish tastings have been foreseen. Moreover, this year, in contrast to the previous years, a team of local chefs will cook for the public the same recipes, proposed by the restaurants competing, these will be accompanied by wines from the Marche region decanted by the Ais sommelier who will describe their organoleptic properties and peculiarities. The wines, proposed for the Festival come from the Institute marchigiano di tutela vine, the consortium composed by more than 1.200 wine companies of the province Pesaro-Urbino, Ancona and Macerata. The guided tastings of the soup with a glass of wine will be held from 11.00 to 15.00 and from 18.00 to 22.00, following booking. The price of each tasting is from 10 to 20 euro.
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