Alle goede dingen uit Italie! Zoals eten en drinken, mode, vakantie, bezienswaardigheden, delicatessen, producten, dienstverlening, design, kunst, made in italy, geschiedenis, trends, muziek, mensen, dorpen, steden e.d. Koop uw Italiaanse producten via <a href="http://www.goodthingsfromitaly.com" rel="nofollow">www.goodthingsfromitaly.com</a>
Il pesto genovese patrimonio Unesco? Grande momento per la gastronomia ligure. A pochi giorni dalla conferma dell’ingresso della focaccia di Recco con formaggio tra le specialità ad Indicazione Geografica Protetta (IGP) riconosciute dall’Unione Europea, arriva infatti la notizia che un’altra delle prelibatezze della stessa regione, il pesto genovese al mortaio, punta ancora più in alto. Questo classico condimento per primi piatti, che dalla Liguria è andato alla conquista delle tavole di tutta Italia per divenire un tesoro gastronomico nazionale, si candida infatti ad entrare nel Patrimonio Culturale Immateriale dell’Umanità dell’Unesco. [...]
The Sapori del Grano Bakery is found in Ancona in Le Marche, where, for over 150 years, the Taccalite family have baked delicious specialities. Always seeking the highest quality by choosing the finest ingredients and carefully preparing the handmade products. The fourth generation of the family, aiming to the market of traditional tastes and speciality bakery started making the cheese products; and the cheese panettone and biscuits are now the jewels in the Sapori del Grano’s crown.
The cheese panettone is a regional speciality, made with a specific variety of cheese and naturally leavened. Following after the panettone, the cheese biscuits were introduced to allow consumers to taste the genuine gastronomic delights of the Le Marche at any time of the day. The packaging of Sapori del Grano’s products has been researched to ensure the freshness of the bakery is kept.
Pane Nostrum, held in the beautiful town of Senigallia, is one of the most interesting event of the entire Italy Pane Nostrum, in Latin means "Our Bread", has reached with success the 14th edition. Bakers from every part of Italy and even from abroad, will fills every cobbled alley and beautiful squares of Senigallia with antique fragrances for a unique bread tasting experience. During the 4 days of the event, masters bakers will show their art and teach you how to make the best bread typologies in every shape and size. In Italy, as in many part of the world, the bread is the same in every social category. Bread is the humblest food, but also the one which has developed more traditions, rituals and values, and it really represents the history of the people who have been making it since centuries. Bread is also a food in evolution and so the event is the occasion to know new technics and recipes. For example, in the gluten-free area, organized in collaboration with the Italian Celiac Association, you can understand the care and the attentions for a delicate and important production.
International Bread Festival - Senigallia, Le Marche, 18 to 21 September 2014 Web Site: http://www.panenostrum.com/
The Nutella brand was born in Italy in 1964 but it soon became an international symbol of Italy's chocolate spread excellence. On its 50th anniversary we tell you why it is so special (and delicious)...
Le Marche is an excellent culinary example of cross-pollination. Rich pasta dishes such as Vincigrassi, a kind of lasagne made with chicken liver ragù and black truffles; and another dish called Passatelli. Potacchio, a spicy stew of rabbit or lamb (or even monkfish), or the simple charcoal-grilled meats that appear on every trattoria menu. Soft salami made in Fabriano, the excellent dried pasta made
As in all of the Italian penninsula, the more local you eat, the more art you can find. Here in Le Marche, the cuisine is quite different in the micro-regional sense, particularly between the more experimental and modern touches apparent in the coastal cuisine versus the neoclassical cooking of the interior Apennines. My “faves” start on the southern coast, where several towns house nearly all of the great restaurants.[...]
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.
Franciacorta is a sparkling wine from Lombardy, Italy. Just like Trento DOC, Franciacorta is the Italian equivalent of French Champagne. The appellation Franciacorta was awarded DOCG status in 1995 and is exclusive to sparkling wines. Still wines (white, red and rosé) are labeled Curtefranca DOC instead.
The name Franciacorta literally translates to “Little France” however, the name actually derives from the Latin words curtes francae meaning the Courts of the Franks. The Frankish Empire, a Germanic People, once watched over the hills of the Franciacorta Valley.
The Satèn from Cascina Clarabella is of exceptional quality. Unfortunately it’s not widely available but it’s a real must-try so if you stumble over this wine make sure to buy all the remaining bottles. You won’t regret it. Promised.
Fast life ,fast cars..turned into slow life..slow food at Fiorano vineyards and olive grove in Le Marche Italy.. Paolo was a successful dentist living the fast life in the quick paced city of Milan…but when he began growing weary of city life Paolo and his family began looking for other options to get back to a simpler, slower way of life .. the way life was meant to be.. in its’ most natural state.
Fast forward to the restoration of the organic vineyard and olive grove in the province of Le Marche, Italy in the small village of Offida. [...]
Pappardelle Al Tonno (pappardelle pasta with tuna) For 4
Ingredients
1 lb of pappardelle pasta16 ounces of tuna packed in water1/3 cup of pitted green olives3 tablespoons of extra virgin,cold pressed, olive oil1 garlic clove1 handful of fresh parsleypinch of sea salt Directions
Via Mariano Pallottini
Ristorante Martinelli, Apecchio: See 58 unbiased reviews of Ristorante Martinelli, rated 5.0 of 5 on TripAdvisor and ranked #1 of 4 restaurants in Apecchio.
"We just happened onto this place when staying nearby it is a real jewel. The service was great and the food was excellent. The cinghale ragu was brilliant and the venison excellent, actually we went with 20 people once and about 16 the next time and everyone raved about the food, the wine and the total experience. If you our in this area it's a must!!"
Tipicità in Marche: a weekend to discover the flavours of the region Tipicità will be located at the Fermo Forum and will have a Tourism Saloon, where there will be wine and food delicacies of the Marche region together with historical-artistic, cultural and naturalistic attractions Tipicità: Made in Marche festival, from the 16th to the 18th of March, offers to foodies, slow-trotters and lovers of the so called “experimental tourism” the opportunity to taste all the beautiful and tasty things of this wonderful region. Wine and food delicacies and touristic routes and the chance to discover secret landscapes and villages. The event is organised by the Municipality of Fermo in collaboration and is at its twenty first edition. A rich program of event that guide the visitors in this fantastic taste tour: Tipicità in blu-Le, the fish seasons, Stockfish without borders, A tutto riso, but also tastings and presentations in with famous chefs and celebrities. Naturally, the main actors of the event are the tastiest typical products of the Marche region, with exhibition areas for BtoB and a market where it will be possible to taste and buy directly from the producers their fantastic specialities, that not always available in supermarkets: ascolane olives, sheep and goat cheeses, Campofilone macaroni, wine, Fabriano salamis, Sibilini rose apple, honey, marmalades, truffles, legumes, organic cereals, extra virgin olive oils, and precious Adriatic fish. It is a really unmissable occasion to taste the typical food and the best wines of the Marche tradition.
Well, Spring is finally here! All those lovely seasonal vegetables that are just beginning to arrive in the markets, the kind that Italians call primizie—asparagus, baby artichokes, fresh peas in their pods—are beginning to make their appearance in the local markets. There are so many ways to enjoy these vegetables, but one of the loveliest is to mix them all up in a risotto called, appropriately enough, risotto primavera, or Springtime Risotto.
The choice of vegetables is up to you. Use what you find most appealing in the market, but I'd say that asparagus (just the tips) and peas are pretty much a must...
Ingredients (serves 4-6)
For the flavor base: 1 medium onion or 1 shallot, chopped 1 stalk of celery, chopped 500-750g (1 to 1-1/2 lbs) mixed Spring vegetables, trimmed and cut into bite-sized pieces (see Notes) A large dab of butter (or a mixture of butter and oil) Salt and pepper
300g (10 oz) rice for risotto (see Notes) A splash of white wine 1 liter (1 qt) of broth (or more if needed), preferably homemade chicken, veal or vegetable broth
For the mantecatura: A handful of fresh parsley and/or basil, finely chopped 100g (3-4 oz) grated Parmesan cheese
The Salumificio di Genga is located in the heart of the Marches, inserted in the Park Gola Rossa, rare beautiful landscape that includes the presence of an extraordinary natural wonder what are the Frasassi. E 'already a reality since the early 70s, was born in a peasant, where breeding and processing products were one. Still this union has been maintained in the conviction that it is the best foundation for a quality product. Over the years it has been firm willingness to jealously preserve tradition and quality, seeking origins in the recipes in order to preserve the aromas and flavors of the past. The pig is the guiding thread of the inland Marches gastronomy and its history is tied to that of the share-cropping families; it was reared with acorns and mash and the butchering would take place during the winter when the food produced by the other agricultural activities was becoming scarce and the low temperatures permitted the processing and the preservation of the pork meats.The Salumificio di Genga produces different ranges of cured meats that satisfy wide ranging tastes throughout Italy, from cured meats traditionally made in the Marche area to traditional Italian cured meats and hams.
A wine and food tasting in the historic cellars of the castle of Monterado. A perfect opportunity to taste the best the of the regional produce. The evening is spent tasting Salami's, local beers, wines, truffles, truffles and chocolate, olive oils, more wines, honey,and learning just how much amazing product comes from Le Marche. [...]
As one of the world’s most loved cuisines it might be a surprise to learn that a true Italian cuisine hardly exists. The truth is, Italian food is still largely considered by regions with each region in Italy creating its own unique cuisine based on its history, people and geography. Each region, and then province and city, adds its treasure to the national identity of Italian food, but the best option is to eat the local plates in every region – here are some of our favorites! [...]
Abruzzi is located in the mountains along the Adriatic region of Italy and the cuisine is known for simple but hearty meals. A typical meal prepared in Abruzzi will feature diavolicchio, a combination of olive oil, tomatoes and chili peppers. Chili peppers are used often to spice up recipes, typical for much of Southern Italy. Rosemary, garlic and wine are also used extensively in Abruzzi cooking. Despite being more expensive per gram than truffles or caviar, saffron is used in many recipes and most of Italy’s saffron is produced in Abruzzi. [...]
Ok, la Nutella per molti di noi è il male assoluto. Non fareste mai una classifica alla luce del sole per sapere dove comprare la torta alla Nutella o mangiare >>
Dall’8 al 10 novembre a Montecatini Terme, in Toscana, si terrà il festival “Food&Book, la cultura del cibo, il cibo nella cultura”, con protagonisti noti scrittori che nei loro romanzi raccontano il cibo e chef stellati che lo esaltano nelle loro ricette e spesso in libri di successo.
Lo Street Food Tour 2013 fa tappa al Castelli Beer Festival di Marino „Cibo gourmet consumato in modo informale all'aperto. Stiamo parlando del fenomeno del momento: lo street food. Al Castelli Beer Festival - Città di Marino il 26, 27, 28 luglio 2013 andrà in scena il meglio della tradizione culinaria italiana con la tappa laziale dello Street Food Tour 2013 organizzato dall'associazione Streetfood® .“
Lo Street Food Tour 2013 fa tappa al Castelli Beer Festival di Marino „Cibo gourmet consumato in modo informale all'aperto. Stiamo parlando del fenomeno del momento: lo street food. Al Castelli Beer Festival - Città di Marino il 26, 27, 28 luglio 2013 andrà in scena il meglio della tradizione culinaria italiana con la tappa laziale dello Street Food Tour 2013 organizzato dall'associazione Streetfood® .“
Some argue that the Enlightenment took place in eighteenth-century Europe because, simply, that's when coffee houses first opened. What does that make the Enlightenment? Just one major caffeine buzz. It's true, Italians love their coffee and have so ever since the coffee bean first arrived at the ports in Venezia, brought from the Islamic world in the sixteenth century. They have it first thing in the morning, typically espresso or cappuccino; have it after lunch; perhaps a quick shot during the work day; then one after dinner before taking the ritual "passeggiata," or stroll, through the city center. Every household has the famous "macchinetta," seen below, an easy-to-use stove-top percolator made of aluminum and first built in 1933 by Bialetti that, when properly used, produces a delicious espresso at any time. No matter the occasion, coffee must be done right in Italy. It's an art, and there's no kidding around about the perfect espresso: rich, creamy, perfectly balanced from start to finish, not one coffee ground burned by the scorching hot, high-pressure water that passed over it.
Today we are going to talk about Lugana. Lugana is one of Italy’s oldest appellation for white (and sparkling) wine. The wine is produced predominately with 100% Trebbiano but up to 10% of other white grapes are permitted, as well. Over the last few years, Lugana has become increasingly popular. The production center for Lugana is centered around the town of Sirmione, which is located at the southern edge of Lake Garda. The area benefits from the fertile Po Valley. The Po is Italy’s longest river with a length of over 650km.
Furthermore, the Lugana benefits from Lake Garda’s mild climate. It is worth knowing, that Lake Garda is the northernmost area where olive trees can still be planted. On July 21st 1967, Lugana was awarded DOC status, making it the very first DOC-wine from the Lombardy/Lombardia region.
Nearby appellations include Garda DOC, Bardolino DOC and Bianco di Custoza DOC.
Lugana is usually a crisp, dry, fruity white wine. It is especially popular during spring and summer. There are four types of Lugana: Lugana DOC (the standard version that is best served very cold at around 6° C), Lugana DOC Superiore (higher alcohol and at least one year of aging that is best served at around 12°C-14°C), Lugana DOC Spumante (sparkling wine) and Lugana DOC Vendemmia Tardiva (late harvest). Please note the different suggested serving temperatures between the varieties of Lugana (temperatures taken from the Association of Lugana wineries).
For many decades, Lugana has been unknown outside of Italy. Mostly because Veronese Pinot Grigio was mass-produced and exported on a large scale. The wine is also ideal for preparing Veneto Spritz, an Italian aperitif.
La Campofilone is committed to the wellbeing of animals and for careful production process, based on respect for tradition and the constant search for excellence. The grain used to make the semolina at Campofilone comes only from the province where they have been located since 1912, le Marche, in the central eastern Italy on the coast of the Adriatic Sea. The way the semolina is produced is key to understanding the quality of this pasta. Only the middle of the grain, the heart, is extracted, which gives it an enviable resistance to cooking and mostly prevents (thanks to its high granulometric value) the pasta from sticking together. Another determinant factor in its quality is the long drying process, which can be up to 36 hours and which helps ensure lighter digestion. And at the same time, it preserves the natural aromas of fresh eggs and semolina that most pasta is missing these days. Campofilone uses 33.4% fresh eggs for every 100 grams of pasta – eggs with the Good Egg 2009 Award which certifies that they come from free-range hens, only fed fine non-genetically modified grains. In short, pasta in its purest state, with smells and colors that take you to deepest, most authentic Italy.
Via Mariano Pallottini
Weekend-long culinary experience showcasing food and beverages flavors, traditions and products from across the entire Region Marche. The Festival features tasting events, seminars and demonstrations.
Tipicità is the ultimate Marche Region showcase, an exhibition of all “Marche Product” contents, including food, wines, touristic supply and Made in Marche creations. An “event container” including: congresses, guided tastings, workshops and several brand new formats of foodtainment. An authentic experience that will drag your senses and soul through landscape, history, art, nature food and wine…
To get content containing either thought or leadership enter:
To get content containing both thought and leadership enter:
To get content containing the expression thought leadership enter:
You can enter several keywords and you can refine them whenever you want. Our suggestion engine uses more signals but entering a few keywords here will rapidly give you great content to curate.
Your new post is loading...
