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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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Learn to Make Pasta From a Nonna in Italy, Le Marche

Learn to Make Pasta From a Nonna in Italy, Le Marche | Le Marche another Italy | Scoop.it

While staying at Palazzo Donati palace, in the Northern Italy town of Mercatello sul Metauro, (in Le Marche) I got a tagliatelle lesson from Nonna Lina Mazzanti.

Lina started making pasta at the age of ten, which is not terribly uncommon in Italy. She has won top awards at the pasta competition in the village for the past ten years. If a pasta lesson couldn’t be given by my actual grandmother, Lina was definitely qualified as a substitute teacher. [...]

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Tasting the culinary gems of Italy's Marche region

Tasting the culinary gems of Italy's Marche region | Le Marche another Italy | Scoop.it

I tried so many interesting and tasty dishes while I was in Le Marche that I decided to write a separate blog post on this Italian region’s culinary gems. It is quite a rural area so is known for a lot of hearty country-style cooking, and for seafood dishes given its position along the Adriatic coast. As I was travelling alone most of the food I ate consisted of delicious local snacks that I’d like to tell you about. I also indulged somewhat in the local wines, which I’ll explain further down.

So let’s start back in Urbino. As this is a university town it is full of reasonably priced bars and cafes offering snacks and student food. I noticed almost everywhere they were offering “crescia sfogliata”, a speciality of the area around Urbino. So I decided to give it a try. I stopped in Caffe Raffaello (Via Raffaello Sanzio 41) , a wine bar close to Raphael’s house that seemed cosy. The owner was very friendly and explained the crescia to me, describing it as a flaky flat bread that can be filled with cheese, ham, herbs or other options. He suggested I try one with spinach and Mozzarella cheese. Here is what he brought me, along with a glass of Verdicchio white wine. [...]

Mariano Pallottini's insight:
  • Porchetta sandwich
  • Tagliatelle made “Urbino style”
  • Olive all’ Ascolana
  • Lacrima di Morro d’Alba
  • Pecorino (biological, made near to Ascoli)
  • Passerina
  • Verdicchio
  • Bianchello del Metauro
  • Anisette Meletti
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Ancona: The Chocolate Province of Le Marche

Ancona: The Chocolate Province of Le Marche | Le Marche another Italy | Scoop.it

The Province of Ancona in Le Marche is my favourite province for chocolate production because of its fabulous chocolate producers.

What is the difference between a chocolate bar you find in a supermarket and chocolate made by a fine chocolatier?

Four major types of cacao are cultivated: Criollo, Forastero, Trinitario and Nacional.

The Criollo tree originates in Mexico and Central America and gives very high quality cacao beans and is mainly cultivated in South and Central America.

The Forastero is very much cultivated in Africa, but also in Central and South America and constitutes approximately 80% of world production of cacao.

The Trinitario is a crossbreed between the Forastero and Criollo, and is mainly cultivated in Central and South America and Asia. It has its aroma from Criollo and its resistance to disease and its productivity from Forastero.

The Nacional is mostly cultivated in South America west of the Andes. It is prone to disease and difficult to grow, but has an excellent aroma.

The flavor of the cacao beans is not only dependent on the variety, but also on the soil, temperature, sunshine and rainfall. It is now possible to buy chocolates made with cacao beans from one single region and thus compare the aromas; these chocolates are often called specialty chocolates, in contrast to ordinary chocolate which are made with mostly cheap cacao beans from several regions and with more than one cacao variety.

How do you determine if a bar is good?

To determine if a tablet is of excellent quality, you have to look at the percentage of cocoa and establish its provenance. A preparation with Criollo or Trinitario, will always be greater than one with only Forastero, even if this was achieved with very high percentage of raw material. Then a tablet with a percentage of 72% Criollo or Trinitario cocoa, will inevitably be better than one with only 85% of Forastero. It should not be too dark but a nice brown with shades of red mahogany possible. It should not be bitter, roasted sign of bad or poor quality of cocoa.

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Le Marche on ITALIA Magazine: holidays, property, food, wine, Culture, People

Le Marche on ITALIA Magazine: holidays, property, food, wine, Culture, People | Le Marche another Italy | Scoop.it

Escape the January grey skies to the shores of Italy, with inspiration and ideas for your next Italian getaway in the new issue of Italia magazine. Property-wise we are mad for Le Marche, and with Fleur Kinson’s guide to getting the most for your money in this stunning region, you’d be mad to miss it too! Whether you are interested in restoration or finished properties, it’s easy to see the best of what is available in issue 111 of Italia. If you are thinking of relocating, you’ll find tips and advice from those in the know on what to look our for and consider when making the move to Italy.

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Food history and culture of Le Marche

Food history and culture of Le Marche | Le Marche another Italy | Scoop.it

This is the first complete historical reconstruction of the food culture of the Le Marche region in central Italy. The book describes both popular rustic traditions and those of the aristocracy and middle classes, analyzing their interactions in both written and verbal forms.
The authors Ugo Bellesi, Ettore Franca and Tommaso Lucchetti, in addition to various specialists, attempt to reconstruct the sources of these regional traditions. There are illustrations of information collected during archeological digs, as well as historical and artistic studies. The book also includes prints from archives, libraries and private and public collections, creating a mosaic of documents presented together for the first time.
The first section of the work is a detailed look at the agrarian landscape, farmland and typical products. This is followed by a description of the local cuisine, including both simple dishes and more refined recipes from monasteries, the nobility and middle classes, documented in archives and books written by Antonio Latini, Antonio Nebbia and Cesare Tirabasso. This analysis reveals that there has always been a certain “fluidity” between the different classes and generations in Le Marche. The third part of the book is dedicated to images of the arts and conviviality.
This work is a useful bibliography, enriched with iconographic images as well as deep and complex cultural material about Le Marche.

Mariano Pallottini's insight:

The book has conquered several prizes:

  • Special Prize of the Jury of the Premio l'Italia delle tipicità. Enogastronomia e Cultura" 2013, promoted by the Italian Association of Book and Res Tipica
  • Award "Orio Vergani" 2010 of the Italian cuisine award
  • Gourmand 2010 as the best cuisine history book of Italy
  • Gourmand, as the best world cuisine history book
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Mariano Pallottini's curator insight, December 10, 2013 8:48 AM

The book has conquered several prizes:

Special Prize of the Jury of the Premio l'Italia delle tipicità. Enogastronomia e Cultura" 2013, promoted by the Italian Association of Book and Res Tipica
Award "Orio Vergani" 2010 of the Italian cuisine, the award
Gourmand 2010 as the best cuisine history book of Italy
Gourmand, as the best world cuisine history book

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Christmas in Italy = Cappelletti in Brodo

Christmas in Italy = Cappelletti in Brodo | Le Marche another Italy | Scoop.it
Christmas celebrated in Le Marche, Italy is not complete without a heart-warming bowl of cappelletti in brodo or little stuffed hats in broth. I was once told is a dish served for only those you love because it takes so much time & patience to make!  In our area this dish is traditionally served on Christmas day for lunch and New Year's Eve for dinner.
Take the time and make it from scratch, buy the freshest eggs (it will make the color of the dough nice & golden) and enjoy this homemade pasta the way it was meant to be eaten - surrounded by family. (Plus they freeze well so you can have them on-hand, at the ready all winter long!)

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Have You Heard of Ascoli Piceno? A "Secret" Spot In Italy

Have You Heard of Ascoli Piceno? A "Secret" Spot In Italy | Le Marche another Italy | Scoop.it

Could Ascoli Piceno be Italy's best kept secret? While gaggles of visitors flock to Rome and Tuscany, only a savvy few have explored Ascoli Piceno in the Le Marche region. In fact, the NY Times actually deemed Ascoli Piceno "the new Tuscany." I was recently invited to attend a get-to-know Ascoli Piceno event at the International Culinary Center in NYC and I am very intrigued by this town of towers (more than 50) just 2 hours from Rome that offers beaches, mountains, fine food & wine, and so much more. If you are visiting Italy, here are a few reasons to add Ascoli Piceno to your itinerary.

Location: Italy's Le Marche region is bordered on the east by the Adriatic Sea and Ascoli Piceno is the southernmost province. Ascoli Piceno has a population of about 60,000 people...

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From the beach to the mountains in an afternoon – Only in Le Marche!

From the beach to the mountains in an afternoon – Only in Le Marche! | Le Marche another Italy | Scoop.it

Here is a brain teaser: is it possible to stroll on the beach in the afternoon and, an hour or so later, be up in the mountains walking in the snow, tasting delicious regional salami and cheese?
The answer is yes and, more precisely, the answer is Le Marche.

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Ashley Bartner's comment, January 31, 2012 1:27 AM
This is so true! We live in the foothills of the Apennines outside Piobbico (near the Umbrian boarder) and within 45 minutes we can have our toes in the Adriatic Sea in Fano!
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From Theater to Table: a Taste of Marche Region in NYC

From Theater to Table: a Taste of Marche Region in NYC | Le Marche another Italy | Scoop.it

Le Marche, one of the most intriguing regions of Italy, chose different audiences and different settings to spotlight its excellences in New York City, combining art, food and wine.

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USA Student in Le Marche: Thanksgiving in Macerata

USA Student in Le Marche: Thanksgiving in Macerata | Le Marche another Italy | Scoop.it

For Thanksgiving, my site director, Filiberto reserved a whole restaurant and took all 23 of the people in my program to dinner in Macerata, plus all of our teachers...

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Master Italian Cooking in Le Marche

Master Italian Cooking in Le Marche | Le Marche another Italy | Scoop.it
ITALCOOK - Master Italian Cooking: The Higher Institute of Gastronomy and School of Regional Cooking offers specialization courses for anyone wishing to acquire greater proficiency and systematic knowledge of Italian regional cuisine, its history...
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Campofilone, the capital of egg pastas

Campofilone è un comune italiano di 1931 abitanti della provincia di Fermo, nelle Marche. Per approfondimenti: http://blog.marcafermana.it/campofilone/
Mariano Pallottini's insight:

You enter the village trough Porta Marina, then you will arrive at Piazza del Comune, which replaced the XV century building and at S.Bartolomeo’s Abbey

Down to the plain there is fortified building dating back to XVI century.

Campofilone is well known for its gastronomic speciality, the popular “maccheroncini”, egg noodles hand-cut, dating back to XV century, even mentioned in Benedictine documents.

Accommodations

MareMurò - Bed&Breakfast www

Vecchia Monta - Farm Holiday www

Cumana Blu - Residence www

Shopping

Cantina Di Ruscio - Wines www

Anticapasta - Pasta www

La Campofilone - Pasta www

Marcozzi di Campofilone - Pasta www

Maroni & Marilungo - Pasta www

Spinosi - Pasta www

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Le Marche Food in Canada | La Pentola Continues Its Famiglia Supper Series With 10 Course Marche Feast

Le Marche Food in Canada | La Pentola Continues Its Famiglia Supper Series With 10 Course Marche Feast | Le Marche another Italy | Scoop.it

Vancouver, BC | La Pentola’s Famiglia Supper Series continues this April as we take a trip to the region of Marche, Italy. Join us Sunday, April 27 at 6pm to dine family style at a communal table with your neighbours and friends. For this 10+ course Italian feast Chef Lucais will feature classic dishes including Olives Ascolane and Vincisgrassi as well as coastal Marche inspired fish, seafood, meat, and farm fresh vegetable dishes. We encourage you to reserve as seating is limited. The cost is $55 per person for 10+ courses. Learn more about the restaurant after the jump…

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Crescia di Pasqua: Le Marche savoury Easter bread

Crescia di Pasqua: Le Marche savoury Easter bread | Le Marche another Italy | Scoop.it

Crescia di Pasqua, Pizza di Paqua, Crescia Brusca, Torta al Formaggio, Crescia al formaggio, Crescia Ricresciuta, Caciata... different names for similar Panettone-shaped Easter breads prepared in Le Marche, Umbria, Abruzzo and Lazio (basically throughout Central Italy except Tuscany, as far as I know).
Here in Northern Le Marche (where it's called Crescia di Pasqua) the tradition is that every family makes an outrageous number of them and then, before Easter, the swapping begins. People used to give one to neighbours, family and friends and, of course were given one by each of them, so every family ended up having to "deal" with, basically, the same outrageous number of cresce that they made in first place... that is, too many! [...]

read more click on the photo

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Olive All’Ascolana | Serious Party Food

Olive All’Ascolana  | Serious Party Food | Le Marche another Italy | Scoop.it

Ingredients

  • 400 Grams Large Pitted Green Olives
  • 150 Grams Very Finely Ground Beef (Minced 4 Times)
  • 4 Tbsp Breadcrumbs
  • 4 Tbsp Extra Virgin Olive Oil
  • 1 Egg
  • Extra Bread Crumbs for Coating
  • A Little Flour for Coating
Mariano Pallottini's insight:

This is only an simplified version, click here to know all the recipes posted online an find the original RICETTA DELLE OLIVE FRITTE ALL'ASCOLANA

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The Foods of Italy′s Marche Region | A Visit to Italy's Marche Region

The Foods of Italy′s Marche Region. Marx Foods is proud to showcase the superb flavors and textures of artisanal ingredients from this beautiful region in central Italy.

Mariano Pallottini's insight:

http://www.marxfoods.com/Marche 

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Montelupone artichoke Festival 5-6 May 2012

Montelupone artichoke Festival 5-6 May 2012 | Le Marche another Italy | Scoop.it

How many places can boast a view of a sunrise over the sea, a view of snow-capped mountains and a lazy sunset of rolling green hills that seemingly go on forever? My guess is not many; but come to hinterland area around Montelupone in Le Marche and you got all that plus a cute little ancient hilltop town to roam around in. If you time it right, you could be roaming around while they celebrate their annual artichoke festival.
Le Marche has everything. Le Marche easily competes as a prime destination rather than a secondary alternative. All those romantic ideas you have of Italy, well… Le Marche does a really good job at providing them.
Montelupone is a small, walled town high above the farms that supply it with all the produce it needs. Naturally the local Monteluponese artichokes are what makes this town a little more distinctive to similar towns in the area. Here they’ve been growing them for generations and were one of the first towns in Italy to celebrate them, this being the 51th sagra and usually celebrated on one of the first weekends of May.

Artichoke Festival

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In Le Marche, Golden Serpents, Lace Wonders

In Le Marche, Golden Serpents, Lace Wonders | Le Marche another Italy | Scoop.it

Lost in time are the origins of Offida, medieval hilltown of Le Marche, certainly inhabited in the Bronze Age, later by a local Italic tribe, then finally by the Romans. The town’s name might derive from the temple dedicated to the serpent Ophis/Ophite, sacred edifice, where worship took place before a golden snake. Legend relates that the high priest of the temple could miraculously cauterize open wounds and bites by passing his wrist, wrapped with a writhing sacred snake, over the injury. The legend lives on in Offida: il serpente aureo (“golden snake”) recurs again and again in place names of the town: after visiting the nineteen-centruy frescoed theater, Teatro Serpente Aureo, we walked down Corso Serpente Aureo to the Ristorante Ophis (ah, that snake again!)...

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Fritto Connection: The World festival of Fried Food

Fritto Connection: The World festival of Fried Food | Le Marche another Italy | Scoop.it

For those of you with a sweet tooth, don’t miss the Fritto Misto in Ascoli Piceno from April the 25th to May the 1st. Between Piazza Arringo and the beautiful Chiostro di San Francesco, you’ll be tempted by fried specialties from all over the world and, of course, Italy all courting the undisputed queen of the area: l’Oliva Tenera Ascolana d.o.p. an excellent and renowned product from southern Marche. Don't forget to taste the typical Fritto misto all'Ascolana that include the famous “Olive Fritte all'Ascolana” (stuffed Meat Fried Olives).
To digest you can walk the marvelous marble narrow roads of the magnificent town of Ascoli Piceno to end with an anisette ‘con la mosca’ of famous Meletti Cafè. The liquor is immersed in a coffee bean, hence the name, and you can enjoy its fresh and pungent smell in the surroundings of the Liberty furnishings of the historic bar, for an exquisitely retro experience.

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What I Did on My Christmas Vacation (in Le Marche)

What I Did on My Christmas Vacation (in Le Marche) | Le Marche another Italy | Scoop.it

I am back from an unbelievably beautiful holiday in Italy where my mom, my brother and I spent Christmas and New Year’s with my father’s family in Ascoli Piceno, Le Marche.

We had such a beautiful time, filled with so much laughter and talk and of course … food! So. Much. Food.

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Zafferano Puro in Fili - Saffron & More from Le Marche

Zafferano Puro in Fili - Saffron & More from Le Marche | Le Marche another Italy | Scoop.it

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. The dried stigmas are used mainly in various cuisines as a seasoning and colouring agent. Saffron, long among the world's most costly spices by weight
Saffron's bitter taste and iodoform- or hay-like fragrance result from the chemicals picrocrocin and safranal. Research into its many possible medicinal benefits, ranging from cancer suppression to mood improvement and appetite reduction, is ongoing.

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The 46th National White Truffle Fair in Le Marche

The 46th  National White Truffle Fair in Le Marche | Le Marche another Italy | Scoop.it

From 30-31 October to  1 - 5 - 6 - 12 - 13 November 2011

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