Le Marche - land of Food and Wine!
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Cozze Ripiene - Stuffed Mussels in Tomato Sauce

Cozze Ripiene - Stuffed Mussels in Tomato Sauce | Le Marche - land of Food and Wine! | Scoop.it

With a few humble ingredients and a little bit of extra preparation, you can have a hearty and beautiful meal that can cover both first and second courses. With cozze ripiene, the mussels are steamed open, and the liquid is reserved to add to a rich tomato sauce. The opened mussels are stuffed with breadcrumbs and Pecorino cheese, closed with kitchen string and cooked in the tomato sauce. Sandwiched in their shells with the breadcrumb mixture, the mussels can be served separately, while the tomato sauce -- infused with the flavor of the mussels -- is served with pasta as the first course, or perhaps even the next day. 

Stuffed Mussels (Cozze Ripiene) - Serves 4

2 pounds (1 kilogram) live mussels in their shells, cleaned of their beards and any exterior grit2 to 3 tablespoons olive oil2 cloves garlicOne 14-ounce (400 grams) can of tomatoes (chopped or peeled)1 bunch parsleyAbout 2 cups (200 grams) breadcrumbs3 1/2 ounces (100 grams) stale bread, soaked in a little milk until soft3 1/2 ounces (100 grams) Pecorino cheese, grated2 eggsSalt and pepperDirections


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Ciu Ciu Oris Falerio: Trebbiano, Passerina, Pecorino

Ciu Ciu Oris Falerio: Trebbiano, Passerina, Pecorino | Le Marche - land of Food and Wine! | Scoop.it

Very attractive nose, luscious front palate with lots of white summer fruits, crisp acidity on the finish with a lovely freshness. 

The Marche on Italy's Adriatic coast is better than most regions at offering great value Italian wine, delivering both personality and value in reds and whites. It is in areas like this I am delighted to meet winemakers like the Bartolomei family.

They are firmly committed to tradition and making wine that represents their terroir-that unique and inimitable combination of soil, microclimate, aspect and local environmental factors which sets one place apart from another. Natalino Bartolomei started the estate in 1970, calling it Ciu Ciu in memory of his father, who worked on the railroads-it really is as it sounds!

Now, his sons Walter and Massimiliano continue their father's work, keeping at the core of their philosophy quality and respect for the land. This regard for tradition explains the lovely range of local, indigenous grape varieties grown here, a pure joy in a world awash with predictable medioctity.


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Enjoy Le Marche: Fermo Province

Enjoy Le Marche: Fermo Province | Le Marche - land of Food and Wine! | Scoop.it

The Fermano area is a perfect place for those who love fine arts, tradition, Italian cuisine, nature and artisan products of the highest quality.
From the Adriatic coast to the Sibillini Mountains, in whose throats you still can hear the echoes of fabulous sibyls, hermits and travelers the province of Fermo starts showing its glow: the castles of the ancient Marca Fermana, hills crowned with villages that are authentic treasures of centuries of history, art and traditions.
Along the main valleys, Valtenna , Valdete and Valdaso , a very unique agriculture and the dedication of modern industrial productions present the character of the people: hardworking, creative, tenacious. [...]


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Carolyn Kyprios at Villa Miramonti, Le Marche's insight:

The province of Fermo has so much to offer including 47 typical local ingredients combined for your gastronomic delight! This article gives you some idea of the range of interesting small towns you can visit or just enjoy the views from!  Villa  Miramonti is halfway between the mountains and the sea, ideally located for exploring this lovely area.

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Crespelle stuffed with ricotta and spinach

Crespelle stuffed with ricotta and spinach | Le Marche - land of Food and Wine! | Scoop.it

Who says you have to spend the entire day in the kitchen if you want a special meal?
Not me!!
I started making these at quarter past twelve... and at 1:30 they were on the table!
When you cook for 2 to 4 people, a great meal can take only minutes to prepare

Crespelle (2 to 4 servings)

2 eggs1/2 cup flour1/2 cup waterpinch of salt

Filling

1/2 lb ricotta1/2 cup chopped spinach, make sure you squeeze out all of the excess water.1/2 cup grated Parmigiano cheese1 eggpinch of salta bit of freshly ground pepper (optional)a bit of freshly ground nutmeg (optional)1 small clove of garlic, grated or put through a garlic pressDirections
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Understanding Italian Culture | Dining, Tips, Gelato and Coffee

Understanding Italian Culture |  Dining, Tips, Gelato and Coffee | Le Marche - land of Food and Wine! | Scoop.it

ianDINING In Italy, the food is an experience.  Lunches and dinners last at least two hours; you linger over your meal.  When you sit at a table, it is considered yours for the night.  The waiters are all ‘slow’ by American standards and they do not rush for anything 

COFFEE

It’s the only place on earth that is more crazy about coffee than Seattle.  For about one euro, you can get a teeny cup of pure heaven.  It’s probably the easiest thing to do in Italy. 

GELATO

Italian ice cream is another national addiction

Only places that make their gelato fresh each day on the premise are legally allowed to display the sign ‘fatta in casa.’  This is a good start but that is not all you want to watch for.  A long line is one of the best signs of great gelato.  If you see more Italians than tourists, even better. [...]


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Blood Orange and Fennel Salad - frugal feeding

Blood Orange and Fennel Salad - frugal feeding | Le Marche - land of Food and Wine! | Scoop.it

Blood oranges and fennel work well together on every level.
Whereas aniseed might well overpower the flavour of a “standard” orange, the robust tartness of the blood variety stands up rather well to the pressure. The additions of fresh mint, olive oil and salt add depth of flavour, making for a complex but wonderfully delicious outcome.

Ingredients - Serves 2

1 fennel bulb1 blood orangeA small handful of fresh mint, thinly sliced1 tbsp extra virgin olive oilA sprinkling of good-quality saltDirections
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Coniglio in porchetta Recipe

ingredients:

1 whole rabbit without bones innards of the rabbit deprived of fat 450 g of minced mixed meatolives 2 slices of bacon by half a centimeter 30 g of wild fennel flowers of fennel powder q.b. (Optional) chili powder q.b. 2 cloves of garlic white wine salt extra virgin olive oilDirections: watch the video
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Carolyn Kyprios at Villa Miramonti, Le Marche's insight:

This is a most delicious regional dish. The first time I tasted it was in the lovely town of Macerata here in Le Marche. One day I will make it myself. Now there's no excuse! 

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2009 Ciù Ciù Gotico Rosso Piceno Superiore

2009 Ciù Ciù Gotico Rosso Piceno Superiore | Le Marche - land of Food and Wine! | Scoop.it

With the ability to sweep us away to the Mediterranean seaside in our minds, this winter, we’re loving this fruity and floral, full-bodied blend of Montepulciano and Sangiovese. Farmed by two brothers, Massimiliano and Walter, and produced exclusively from organic vines, this Rosso Piceno Superiore got “Very Good” marks from both Wine Spectator and Wine Enthusiast...while our Tasting Panel admits, “it had us dreaming of Italian food.”

Four reasons why we love it:

• Distinctive terroir: the vineyards are situated on the upper hills at an altitude of up to 2296ft. in clay, calcareous, and limestone-rich soils that lend a distinct flavor of wet stones.

• Cool sea breeze: from the Mediterranean to the east flows among the hills, helping the grapes to retain their acidity and slow down ripening.

• A Natural Pair: Two of Italy’s most widely planted grape varieties, Montepulciano is deeply colored, but has the lighter weight of the two grapes and adds a desirable roundness to the blend. The soft fruit flavors of Montepulciano blend well with the more expressive, earthy flavors of Sangiovese.

• Mangia Mangia! This wine is ready to drink now and so food-friendly. Serve with spaghetti and meatballs or sausage and lentil stew.


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The Perfect Lemon Tart

The Perfect Lemon Tart | Le Marche - land of Food and Wine! | Scoop.it

This truly is the perfect lemon tart. The puckery lemon custard delivers a pure lemon flavor, perfect ending to any meal!
Ingredients

Shortbread Dough (Pâte sablée)255 g flour, sifted (9 oz)150 g butter (3.5 oz)90 g confectioners sugar (3 oz)few drops of vanillapinch of salt2 egg yolks1-2 tablespoons ice cold water

Directions


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Le Marche Wines in the Canadian Market | “Oris” Falerio dei Colli Ascolani DOP 2013

Le Marche Wines in the Canadian Market | “Oris” Falerio dei Colli Ascolani DOP 2013 | Le Marche - land of Food and Wine! | Scoop.it

This wine is a blend of every white grape Ciu Ciu makes, including Trebbiano, Pecorino, Passerina and a touch of Chardonnay.  All grapes are grown organically, without any systemic fungicides, pesticides or herbicides.  Fermented in 100% stainless steel. Fresh, fun and exciting!

Tasting notes: This certified organic wine is a blend of organically grown Trebbiano, Pecorino, and Passerina. Fermented in 100% stainless steel for 4 months. Brilliant, pale yellow with green hues, this wine has an enticing tropicalfruit driven nose. Notes of honeysuckle, lychee, peach pit, spearmint, fresh almonds and a touch of white pepper are evident on the nose. On the palate, it’s medium bodied, with balanced alcohol and acid. The weight of the wine is plump, fresh and viscous, with a caressing mouth feel. Creamy lychee, almonds and crushed rock fill the mouth and linger on a medium finish. Delicious, fun and fruity, enjoy now with grilled chicken or as an aperitif with a variety hors d’oeuvres, including spicy shrimp, sashimi or prosciutto.


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Spaghetti with mussels

Spaghetti with mussels | Le Marche - land of Food and Wine! | Scoop.it
Ingredients for 4400 grs spaghetti (medium or thick size) 4 large tomatoes cut into small pieces4 garlic cloves3 table spoons parsley, finely chopped10 table spoons extra virgin olive oil (evoo)1 kg/ 2.4 lbs Mussels (or 1.2 lb mussels / 1.2 lb clams)1 red hot dried chilly pepperDirections
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How to Make Artichoke Hearts Preserved in Olive Oil - Carciofini sott'Olio

How to Make Artichoke Hearts Preserved in Olive Oil  - Carciofini sott'Olio | Le Marche - land of Food and Wine! | Scoop.it
A guide to cleaning, preparing and canning artichokes in Olive Oil, the Italian Farmer Way.

 

Carciofini Sott’Olio (Baby Artichokes Preserved in Olive Oil)
(makes about 3 0.5qt/1 pint/500ml jars)

100 baby artichokes (about 1kg)(Choose small, purple artichokes, or ask your local farmer/grocery which variety is best for canning)1/2 liter (17 fl. Oz.) White wine vinegar1/2 liter White wine1 heaping tbsp Salt2 LemonsAbout 1/2 liter (17 fl. Oz.) Olive oil, plus more*A bunch of parsley4-5 Garlic clovesDried chilli, to tasteDirections
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Italy Food Roots's curator insight, April 29, 2014 5:49 PM

Tis the season for artichokes, so here's a recipe for preserving artichokes in olive oil

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Marche Tourism | Plan your next travel to the Marche

Marche Tourism | Plan your next travel to the Marche | Le Marche - land of Food and Wine! | Scoop.it
Carolyn Kyprios at Villa Miramonti, Le Marche's insight:

Very useful guides you can download from the official tourism site - in many languages!

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Identifying Flavors in Wine

Identifying Flavors in Wine | Le Marche - land of Food and Wine! | Scoop.it
Let’s break down flavors in wine and classify some familiar wine varieties so you can explore wine through flavor.

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Carolyn Kyprios at Villa Miramonti, Le Marche's insight:

Very interesting and useful!

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José Eduardo's curator insight, March 6, 2014 12:36 PM

Wine made easy. The varieties could be a bit wider range and include some more international grapes in the bunch :) 

DiscoverVin's curator insight, March 6, 2014 5:28 PM

interesting and easy to understand chart ( although I am not sure what a goji berry smells like!)

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Le Marche designed as healthy culinary getaway on USATODAY thanks to active expats

Le Marche designed as healthy culinary getaway on USATODAY thanks to active expats | Le Marche - land of Food and Wine! | Scoop.it

La Tavola Marche invites guests to step back in time and enjoy La Bella Vita with an emphasis on agrotourism in the secluded countryside with activities like tomato picking.
Authentic Italian cooking classes are offered throughout the year at this intimate 300-year old farmhouse and cozy inn.
Lessons embrace the "slow food" movement with seasonal, local cuisine.


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Sarah Topps's curator insight, February 11, 2014 5:36 AM

Great news - congratulations La Tavola Marche.

Heidi Cohen's curator insight, February 12, 2014 10:39 AM

We focus on the obvious and there is so much more! The joy of Italian dining, sharing heathy eating, the colors, flavors, textures, aromas. Activate the senses with love!!

Celebrate the love! Leave a comment below and share your thoughts.

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An Evening of Marche Wine & Food in Kansas City

An Evening of Marche Wine & Food in Kansas City | Le Marche - land of Food and Wine! | Scoop.it

An Evening of Marche Wine & Food presented with the Winemaker Dwight Stanford, February 17, 2014, 7 PM at the Jasper's Restaurant, Kansas City, Missouri.

Chef Jasper Mirabile & Dwight Stanford will organize a unique Le Marche Wine & Food event.

Jasper will be preparing the cuisine of Le Marche & Winemaker Dwight Stanford will be showcasing his handcrafted wines.

PS winery started from a dream and philosophy to make the best wines using sustainable and organic farming practices with minimal intervention in the possible winery. The Winery uses great care in every phase of our work; from pruning in the winter to leaf removal in the spring and summer to allow perfect sunlight exposure to the grapes for optimal ripening. Hand harvesting of only perfect grape clusters follows as well as clean winemaking techniques and judicious use of french oak to finish and refine wines. Many of the wines are also unfined, unfiltered and hand bottled and fully represent natural wine making at its best. Dwight is also the owner of Nascondiglio di Bacco, a Bed & Breakfast situated in the vineyard in the soussroundings of the beautiful town of Offida located in southern Le Marche, on the 43 parallel in Central Italy.

This is the Menu Le Marche, Chef Jasper will prepare to carry you, through the flavors, in one of the most beautiful and unknown regions of Italy:

Aperitif

Olives AscolaneSalumi Misti & FoccaciaMint Frittata

Vino: PS Pecorino 2012

Zuppa del Giorno

Passatelli - A Le Marche Soup of broth, Parmigiano Reggiano, Cracked pepper, nutmeg and lemon zest

Pasta Le Marche

Vincisgrassi, A very thin lasagna prepared with Bechemel, Chiken livers, tomatoes, peas and local pork

Pesce del Giorno

Pesce Saltimbocco & Mint Frittata

Vino: PS Thalia 2011

Secondo Le Marche

Jasper's Deconstructed Pork Shank Osso Buco

Vino: PS Confusion 2010

Dolce

PS Olive Oil Torta & Cousin Gaspare's Gelato - Handpicked Olives from PS Winery

Vino: PS Passito.

 

$45.00 (tax & gratuity not included)

 

Jasper's Ristorante 1201 W. 103rd. St. KCMO 64114

 

www.jasperskc.com  + http://www.pswinery.it/en.html ;


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