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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Embrace Your Wild Side & Explore the Hidden Treasures of Italy: Le Marche with @Collisioni

Embrace Your Wild Side & Explore the Hidden Treasures of Italy: Le Marche with @Collisioni | Le Marche another Italy | Scoop.it

All roads lead to Rome, in our case “wine”. Our insatiable quest and love for Italy and all things Italian leads us off the beaten path to the land of Italy’s noble native white varietal Verdicchio – Le Marche. Pronounced ‘Lay Markay’, roughly the size of Delaware, this Italian province aptly translates “the borderlands”, hugs the Adriatic Sea to the east with a 111-mile-long coastline and stretches of unspoiled countryside extend into Emilia-Romagna to the north, Tuscany and Umbria to the West, and Abruzzo and Lazio to the south. [...]

Mariano Pallottini's insight:

Le Marche a real Italy's Mecca for Foodies and Wine Lovers

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How To Make Ascoli Piceno Olives

How To Make Ascoli Piceno Olives | Le Marche another Italy | Scoop.it

“I was very fortunate to have traveled to Ascoli Piceno in the Marche region of Italy. In this amazing town, you will find people walking with paper cones similar to snow-cones but filled with delicious stuffed, fried olives. Olivi Ascolani are filled with sausage, gently coated and fried. [...]"

Mariano Pallottini's insight:

Lisa Cherubini Diletti This is a far cry from authentic olive all'ascolana. My husband is from Ascoli Piceno and has made olive all'ascolana many many times. i have also eaten them in Ascoli multiple times. Whle this may be chef berman's version , it is a far cry from the real thing. Not only are these olives not stuffed with "sausage" as he claims they are, no recipe adds thyme, fennel, sage or red pepper flakes . And they are never called "olivi ascolani". The recipe does not even explain rhat you must carve the olive as though you were peeling an apple. As the true recipe sure is revisited here -best to call it something else.

 

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Cashmere_Apron's curator insight, March 30, 2016 12:23 PM

Ascoli Piceno Olives
Ingredients

  • 1 pound Ground Beef
  • 1 tablespoon Chopped Garlic
  • 1 teaspoon Fennel Seeds, toasted
  • 1/2 teaspoon Crushed Red Pepper
  • 1/2 teaspoon Rubbed Sage
  • 1/2 teaspoon Thyme, dry
  • Black Pepper and Kosher Salt
  • 32 Large Castelvetrano Olives, pitted
  • 1 cup Flour
  • 2 Eggs, beat with 2 tablespoons of Water
  • 1 cup breadcrumbs, finely milled

 

Directions

 

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4 Blog Posts about Olive Harvest and Olive Oil in Le Marche

4 Blog Posts about Olive Harvest and Olive Oil in Le Marche | Le Marche another Italy | Scoop.it

You like Extra Virgin Olive Oil because Evoo is made simply by crushing olives and extracting the juice without the use of chemicals and industrial refining. If You love it because is healthy, natural and tightly connected to the territory... you really need to read these articles:

  1. The Olive Harvest and The Oil By Tasting Marche 
  2. Notes on Olives’ mornings by The Picus post 
  3. Olive Harvest… by Olivespastavino 
  4. The Gold of Le Marche by Original Marche 

Click on the links to open

Mariano Pallottini's insight:

4 articles about Extra Virgin Olive Oil in Le Marche where is more than a family tradition... a real passion!

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Le Marche and the truffles by RAI for Expo

A small, yet extremely valuable treasure is hidden beneath the earth of the Marche region: the white truffle. This area boasts a long tradition of hunting and selling this refined foodstuff. Dogs are the hunter’s constant companion when out looking for truffles in the woods, and as such, their training is of crucial importance. [...]

Mariano Pallottini's insight:

When you think about an Italian Region for the truffle production and expotation, you must think about Le Marche and about Acqualagna.

Acqualagna must be considered the international Truffles Capital because of its numbers. Acqualagna, with about 600 quintals of truffles of all kinds, collects two thirds of Italian production of the precious tuber.

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Wine, Food and “Marche-Therapy”: Marche’s elixir of life Italian Luxury Asset

Wine, Food and “Marche-Therapy”: Marche’s elixir of life  Italian Luxury Asset | Le Marche another Italy | Scoop.it

For ages kings and emperors from all over the world have tried to steal the secret of immortality sending adventurers and hiring alchemists looking for the elixir of life. A magical substance, that would guarantee them to live long and healthy. Guess what? We have found it and we want to share this secret with you ... are you ready?

Well, the secret to a long, active and happy life is called … Region Marche!

Recent studies have shown that centenarians in region Marche have increased from 99 to more than 500 in the last 20 years, making the Marche region the Italian region with the highest life expectancy.

What are, according to a study of the Polytechnic University of Marche, the factors that make this area a place of lively and happy grandparents? Here are the ingredients of the “elixir” of Region Marche [click on the photo]



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Why Truffles Make You Feel So Good

Why Truffles Make You Feel So Good | Le Marche another Italy | Scoop.it

Why do some foods make us feel good? Is it cultural or chemical? Or something else...
At the 17th Festival del Tartufo Vero in Montefortino, a little gem of a village perched in the Apennine Mountains of Central Italy, the theme is 'Truffles and the...

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Growing up Italian: A Pasta Story

Growing up Italian: A Pasta Story | Le Marche another Italy | Scoop.it
“Life is a combination of pasta and magic” Fellini once said. So, it goes for me. The Pasta gene is profoundly embedded in my soul. I learned this art before I learned how to write, watching and sharing the kitchen with women who enjoyed both the process, and the art itself. I have some childhood …

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Mariano Pallottini's insight:

The author is Rosa Mariotti

<<Hello all. I live in between two worlds (USA and Italy) but I'm really grounded. I believe it's a luxury to be able to pick and choose the best of both. Senigallia is not the town where I was born, but it is a place I learned to deeply love while spending part of the summers growing up.>>

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A Truffle Lesson from Le Marche by Tamara Griffiths

A Truffle Lesson from Le Marche by Tamara Griffiths | Le Marche another Italy | Scoop.it

The season is upon us. Truffles are everywhere and the gossip is intense.
The mountains of the Apennines in Central Italy are the heartland for truffle culture. This area is utterly unique, or terrifically truffly, because it is the only place in Europe where there are different truffles for every season year round. Truffles should only ever be eaten fresh otherwise you are likely eating a chemical concoction
Although there are over 15 types of truffles, the main truffles here are those that consumers come into contact with most often.
Tuber magnatum

Tuber borchii

Tuber melanosporum

[...]

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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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Drinking Italy: A glass of Marche | Bellavita Expo

Drinking Italy: A glass of Marche | Bellavita Expo | Le Marche another Italy | Scoop.it

There’s something musical about all of Italy’s regions; sometimes operatic, frequently dramatic, other times soulful and haunting. ‘Le Marche’ (Lay Mar-kay – in Italian just Marche) is a lullaby sung quietly but with real passion. As you travel across its rolling hills sandwiched between snow capped mountains and the vivid blue of the Adriatic, passing quiet villages with weathered walls, and market towns made from treacle shaded limestone along the way, you almost feel as if you’re being quietly hypnotized; if the landscape wasn’t like a shot of espresso for the eyes, that is.[...]

Mariano Pallottini's insight:
The Bellavita Blog, the blog of the "biggest Italian trade show in UK", dedicates an article to Le Marche. Apart some mistakes and one or two stereotypes, the article emphasizes the vocation of Le Marche to attract tourists in search of the original character of Italy (and Italians) specially in food and wine.
Do you agree with Dan Miles, the author, when she says: <<Marche is certainly one of Italy’s most unassuming regions>>?
Folklore, is still selling that much?
Are the foreign journalists exaggerating in the absence of other ideas or these communication formulas have been suggested by our operators in the various sectors?
Any comment is appreciated.
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Street Food Le Marche Style

Street Food Le Marche Style | Le Marche another Italy | Scoop.it
...We smelled grilled meat in the air and noticed two dozen or so motorcycles and cars parked haphazardly along the side of the road. They were flocking to a tiny covered food-truck. Jason quickly made a U-Turn, our stomachs always lead the way and in Italy – where there is a gathering of people and the smell of grilled meats – you pull over and check it out – every. single. time.
We immediately got in line – for what, no clue. Just follow suite. Jason went to check out the scene and came back licking his chops – ohhhhh!! this is gonna be good!
We ordered what ever one else did: panino con braciola [...]
Mariano Pallottini's insight:

Porchetta, Sausages, Cheese, every sort of charcuteries in Le Marche could end up in a crispy panini for the joy of hungry tourist along roads of a certain importance. Here Ashley Bartner tells you about just one of the best Road-Side Food-Truck. 

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Calamari Stew with Peas recipe

Calamari Stew with Peas recipe | Le Marche another Italy | Scoop.it

Ingredients

  • 4 medium-sized, fresh calamari (body length roughly 6 inches)
  • 1 shallots
  • 2 garlic cloves
  • 1 handful of Fresh parsley plus more for garnishing
  • 1 small red one chili pepper
  • 1/4 cup dry white wine
  • 1 cuppeas
  • 1/2 cup tomato purée
  • olive oil
  • salt & pepper

directions

Mariano Pallottini's insight:

This is a fantastic way to prepare squids in Italy and common even in Le Marche. With fresh peas it could be a great seasonal dish but also with canned peas and the tasty sauce could become a sort of comforting food. 

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Fabiola Giannini's curator insight, October 26, 2015 2:55 PM

#calamari awesome recipe

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400-Year-Old Le Marche Menu Recreated by Food Historian Ken Albala

400-Year-Old Le Marche Menu Recreated by Food Historian Ken Albala | Le Marche another Italy | Scoop.it

Ken Albala, were taken on a culinary journey through a four-course, twenty-dish, meal and wine pairing. Albala, now Director of Food Studies at the University of the Pacific, welcomed us warmly into his kitchen as if we were royalty, attending a banquet fit for an Italian duchess. In fact, he lifted all the recipes from Dello Scalco, written by Giovanni Battista Rossetti, a book commemorating dishes served at a marriage banquet in Urbino, Italy, in 1584. [...]

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Italian regional food: Marche

Italian regional food: Marche | Le Marche another Italy | Scoop.it

Swide will take you on a gustative journey of Italy’s regions through their typical dishes, one recipe at the thanks to La Cucina Italiana. Today lets visit the little known but culturally and enogastronomically varied central region of Marche, where the Apennines and the Adriatic Sea meet. [...]

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Shopping in Italy by Amanda Brake, our Italian correspondent living in Le Marche

Shopping in Italy by Amanda Brake, our Italian correspondent living in Le Marche | Le Marche another Italy | Scoop.it
When I’m asked what it’s like shopping in Italy I realized that it’s quite a tricky question  to answer because shopping in Italy isn't always an easy task. But before you yawn, there is information about this fantastic area that I have to share with you. Once a month we drive 20 minutes to our…
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Damien Conrad's curator insight, February 18, 2015 1:11 PM

Amandola is a lovely village with great access to the mountains, Bar Belli is a superb place to eat homemade cakes and watch the world traverse the cobbled piazza. Try the tennis club for great courts and value lessons.

Sarah Topps's curator insight, February 18, 2015 2:42 PM

We love living by the seasons and look forward to each and every one. The best way to live! Looking forward now to the asparagus season which will  be arriving soon and scouring the banks along our peaceful lanes for the delicious morsels! 

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Cicerchia please! "Le Marche in legumes"!

Cicerchia please! "Le Marche in legumes"! | Le Marche another Italy | Scoop.it

“La Cicerchia”, tasty but with a hard peel, survived through years in this Marche area, in province of Ancona.
Mix it with a hint of medieval atmosphere inside the walls of Serra de’ Conti town (Province of Ancona), add some traditional music played by street musicians…and this wonderful plate is ready to be served!
The inhabitants of the town set up a festival, opening all cellars and basement in the medieval alleys, introducing this legume in a huge variety of recipes and (no need to say!) accompanied by a glass of new wine! [...]

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The Culinary Charm of Le Marche

The Culinary Charm of Le Marche | Le Marche another Italy | Scoop.it

Marchigiani are said to eat more meat than any other Italians and enormous platters of meats (grigliata mista di carne) are common menu items when frequenting any one of their ristoranti. From spring to Christmas, Le Marche hosts a variety of feste or outdoor celebrations where the common theme is local produce, food and wine that visitors can sample. Here is a list of edible favourites not to be missed while traversing this region:

  • Lonza
  • Olive all’ascolana
  • Truffles
  • Brodetto all’anconetana
  • Vincisgrassi
  • Passatelli
  • Piccione ripieno
  • Coniglio in porchetta
  • Casciotta d’Urbino
  • Formaggio di fossa
  • Crema fritta
  • Calcioni and piconi
  • Frustingo
  • Wines
Read all, click on the photo
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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…