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The Rambling Epicure
A gastronome’s guide to mindful eating. A serious approach to real-food shopping, cooking, and dining
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Rossini's recipes | The cultural debate on gastronomy in Paris between 1824 to 1836

Rossini's recipes | The cultural debate on gastronomy in Paris between 1824 to 1836 | The Rambling Epicure | Scoop.it

The great Pesaro-born (Le Marche) composer Gioachino Rossini was a sophisticated gourmet. He had haute cuisine in his veins, together with music. He acquired his sophisticated tastes during his long stay in Paris, from 1824 to 1836, when he was the acclaimed director of the Théâtre Italien. In those years he was pleasantly caught up in the cultural debate on gastronomy, which in those days delighted many intellectuals and led to masterpieces like:

The Physiology of Taste, by the magistrate Brillat-Savarin,

The Great Dictionary of Cuisine by the elder Dumas, and

the Manuel des Amphitryons (the “Hosts’ Manual”) by the extremely wealthy but debarred lawyer Grimod de la Reynière, who also wrote the first gourmet’s vademecum,

the Almanach des Gourmands, a guide to Paris restaurants.
Most importantly, at the home of the Rothschilds, Rossini met the legendary Antonin Carême, and he was introduced to sublime cooking by this exquisite architect of haute cuisine, who was also the author of The Art of French Cuisine, and the two became lifelong friends.

Here 6 Rossini's Recipes

Spaghetti alla Scala, a fairly simple recipe, but enhanced with the exquisite taste of white truffles from nearby Acqualunga;Known in France as “Macaroni de Rossini” and in Italy as “Cannelloni alla Rossini”“Péché de vieillesse”, one of Rossini’s favourite dessertsOxtail consommé Rossini Style with truffle and Madeira.A “Gioachino”, a delicious little chocolate based on Gianduia and truffleTournedos Rossini, after 150 years still the most famous of all steak dishes


Via Mariano Pallottini, Anik Buhlmann
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A central Italy Speciality Dish: Wild Boar Stew - Spezzatino di Cinghiale

A central Italy Speciality Dish: Wild Boar Stew - Spezzatino di Cinghiale | The Rambling Epicure | Scoop.it

In Central Italy especially Umbria and Le Marche, people appreciate a lot the meat, particularly pork, beef, and lamb, are extremely popular.

Wild Boar Stew

Wild boar becomes quite tender when cooked in a slow cooker.

Ingredients:

3 Tablespoons Extra Virgin Olive Oil 2 Medium Onions, Peeled & Coarsely Chopped 2 Celery Stalks, Chopped 2 Garlic Cloves, Peeled & Minced 2 Pounds Wild Boar Meat, Trimmed & Cubed Sea Salt and Freshly Ground Black Pepper 1 Dry Wine, Red or White 1 (28-ounce) Can Chopped Tomatoes 1 Teaspoon Dried Oregano 1 Teaspoon Chopped Fresh Rosemary 2 Bay Leaves

Gremolata Topping:

Zest of 1 Large Lemon 1 Large Garlic Clove, Peeled 3 Tablespoons Fresh Chopped Parsley

Click for Directions

 
Via Mariano Pallottini
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Salone del Gusto - Terra Madre - Come to discover the foods that change the world.

Salone del Gusto - Terra Madre - Come to discover the foods that change the world. | The Rambling Epicure | Scoop.it

The Salone del Gusto is waiting for you from October 25 to 29, 2012, in Turin, Italy. Come to discover the foods that change the world.

Here the list of LE MARCHE EXHIBITORS

Azienda Del Carmine - Ancona (AN) - EVOO and Olive Oil products - www.aziendadelcarmine.it - Pavillon 2 C127/B128 I Sapori del Grano - Ancona (AN) - Traditional Baked products - www.saporidelgrano.it - Pavillon 2 C127/B128 MIV Cioccolaterie - Casine di Ostra (AN) - Chocolates - www.mivcioccolata.it - Pavillon 2 C127/B128 Pasta Filotea - Ancona (AN) - Pasta - www.filoteasrl.com - Pavillon 2 C127/B128 Acqualagna Tartufi Srl - Acqualagna (PU) - Truffles, mushrooms, cheese and other delicacies - www.acqualagnatartufi.it Pavillion 2 - 2C 135 Azienda Agricola Bartolacci - Fano (PU) - Organic wine, jams, spirits, preserves... www.bartolacci.it - Pavillion 2 - 2C 135 Azienda Agricola Morello Austera - Cantiano (PU) Sour cherries, jams and much more besides - www.morelloaustera.it - Pavillion 2 - 2A 118 Azienda Agricola Paolo Gambini - Pesaro (PU) - Juices and jams that are all color and flavor - Pavillion 2 - 2B 130 Euromar di Silvano Carso Pietro - San Benedetto del Tronto (AP) Anchovies salted, marinated and preserved in oil - Pavillion 2 - 2C 129 Luzi Srl - Sassoferrato (An) - Wholesome cereals and legumes - www.aziendaluzi.it - Pavillion 2 - 2A 120 Italia Tartufi - Cagli (PU) - Truffles - www.italiatartufi.com - Pavillion 2 - 2B 136 Marini Azzolini Tartufi Marini Giancarlo & C snc - Acqualagna (PU) - Truffles black and white - www.trufflespecialties.com - Pavillion 2 - 2C 133 Mauri Maurizio - Lunano (PU) - Old recipes for a new idea. In Lunano they use sour cherries to make wine, jam, grappa and chocolate - www.maurimaurizio.it  - Pavillion 2 - 2B 130 Migliori Olive all'ascolana Srl - Ascoli Piceno (AP) - The Ascolana olive - www.miglioriolive.it  - Street Food - 4C 023 Musighin - Urbania (PU) - Sour cherry wine, a specialty of the Montefeltro - Pavillion 2 - 2B 136 Porchetta Marchigiana - Pesaro (PU) - Packaged for export, porchetta, suckling pig roast - www.porchetta.it - Pavillion 2 - 2C 133 Presidio Cicerchia di Serra de Conti - Pavillion 2 - 2C 128 Presidio Lonzino di fico - www.labonausanza.it   - Pavillion 2 - 2C 130 Presidio Mele rosa dei Monti Sibillini - Pavillion 2 - 2C 136 Presidio Pecorino dei monti Sibillini - Pavillion 2 - 2C 138 Presidio Salame di Fabriano - Pavillion 2 - 2C 134 Terre di Rossini e Raffaello - Az. speciale CCIAA Pesaro Urbino - www.ps.camcom.it  - Pavillion 2 - 2B 134  
Via Mariano Pallottini
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