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Scoop.it!
Each day it's getting closer and closer to NYE and of course we'll be showcasing some of our favorite looks. Today, it's a nod to menswear as well as black and white which is always chic. Via Mariano Pallottini 
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Scoop.it!
This is a classic dish from Marche. To stand a chance of making them, you really need a very large olive like those found around Ascoli Piceno; the key is stuffing the olives plentifully before frying them. In Marche, they are pretty ubiquitous, popping up as appetizers in the fanciest of restaurants right through to your local pizzeria. And very delicious they are too. This recipe is courtesy of Paola from Azienda Agricola Fiorano and her mum. Ingredients for 4 Big fat olives still on the stone – (classically Ascolane olives) about 30 Pork – 200g/7oz Turkey breast – 200g/7oz Beef – 200g/7oz Mortadella – 100g/3.5oz Parmesan – 80g/2.8oz Eggs – 4 White wine – A glass Nutmeg – to taste Salt – to taste Pepper – to taste Bread crumbs – as required Flour – as requested Extra virgin olive oil – as required
Click on the photo to read more... Via Mariano Pallottini, Good Things From Italy
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