Le Marche and Food
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Le Marche and Food
Discover Le Marche rich cuisine, great traditional and tasty food in between the coast and the mountain. A cuisine made by excellent products GMO-free, mostly organic or from sustainable techniques, supplied daily by skilled farmers, fishermen and harvesters: from tender shrimp to Conero muscles and from the white truffles of Acqualagna to ascolana olives stuffed with meat or fish, one of the most popular of the ascolana-style fried dishes.
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Every year Ascoli Piceno decrees the Italy's best table olives

Every year Ascoli Piceno decrees  the Italy's best table olives | Le Marche and Food | Scoop.it
One hundred Italian producers attended the third edition of the national competition for the best table olives, ‘Monna Oliva,’ held in Ascoli Piceno, Marche.
Mariano Pallottini's insight:

Ascoli Piceno: Third 'Monna Oliva' Crowns Best Italian Table Olives

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Le Marche Extra Virgin Olive Oil among the 2016 Extrascape Awards

Le Marche Extra Virgin Olive Oil among the 2016 Extrascape Awards | Le Marche and Food | Scoop.it

Organic Medium Fruity Category
Oleificio Silvestri Rosina (Spinetoli, Marche)

 

The fifth edition of the Extrascape, the international competition for the best extra virgin olive oil landscapes, wound up after two days of conferences, debates and round tables with producers, agronomists, national and international olive oil experts and enthusiasts.

Mariano Pallottini's insight:

Le Marche Extra Virgin Olive Oil among the 2016 Extrascape Awards

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Cooking Le Marche Style: Pollo in Potacchio

Cooking Le Marche Style: Pollo in Potacchio | Le Marche and Food | Scoop.it
Finally home from an unforgettable six weeks in Scapezzano—the small town in the Marche region of Italy where my grandfather grew up before immig
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Discover this tasty, fabulous recipe from Le Marche Region of Italy

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Is from Le Marche the Garlic That Doesn't Make Your Breath Stink

Is from Le Marche the Garlic That Doesn't Make Your Breath Stink | Le Marche and Food | Scoop.it

A plateful of pasta cooked with garlic is never a wise choice on a first date. But if an odorless strain of so-called "kissinGarlic" takes off, diners may soon get to enjoy the taste of the pungent plant without the bad breath that usually goes with it. 

Mariano Pallottini's insight:

Is from Le Marche the Garlic That Doesn't Make Your Breath Stink

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Le Marche Recipes: Vongole in Potacchio

Le Marche Recipes: Vongole in Potacchio | Le Marche and Food | Scoop.it
An easy, simple recipe from Le Marche region of Italy marrying briny clams with white wine, tomatoes, garlic and rosemary. Easy and tasty too!
Mariano Pallottini's insight:

If you want to prepare some dishes le marche style just search in internet for these recipes: Pasatelli in Brodo, Frascarelli, Vongole Linguini, Squid Ink pasta with fresh cuttlefish, Fish Soup in San Benedetto style, Coniglio in Porchetta, Crescia Sfogliata, Vincisgrassi, Chickling Pea soup in Spelt Loaf, Cresc Tajat con sugo finto, Chickpea puree with Chicory, Pollo in Potacchio, Torta di mele, Varnelli mousse with coffee sauce,

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Thanks to Agostini Le Marche is among of the World's Best Olive Oils Express Elation

Thanks to Agostini Le Marche is among of the World's Best Olive Oils Express Elation | Le Marche and Food | Scoop.it

It is the first time that we participated in the NYIOOC and we are so glad about this award and prestige that it give us at the international level, since in the last two years we are on the US market,” said Alfredo Agostini who won a Gold Award with Sublimis, that comes from an olive grove at 350 meters above sea level in the Marche region. “During the 2014 harvest, we had a 50 percent drop in quantity. This year we performed natural preventive treatments with copper for the conventional production since we prefer to avoid chemical products. But the olives were so healthy that no additional treatments were needed and this has given great results.” [...]

Full Article

NYIOOC Site

The Gold Award

Mariano Pallottini's insight:

This Selection represent the summit of our production. Sublimis extra virgin olive oil is our Selection with the highest fruitiness intensity, we decided to produce it with Frantoio and Carboncella olives, typical cultivars of Marche region, in the Centre of Italy. This EVOO is excellent on grilled meats, legumes soups, bruschetta and on all dishes enhancing the rich taste of Mediterranean cooking.

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Sarah Topps's curator insight, April 22, 2016 6:08 AM
How fantastic to hear that one of our local olive presses has won The New York International Olive Oil Competition, proving our Marche oil is the best! 
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Le Marche Recipes: Marchigiana Fava Bean Soup 

Le Marche Recipes: Marchigiana Fava Bean Soup  | Le Marche and Food | Scoop.it

This recipe is from Marche, the birthplace of my grandfather. I prepared it thinking about our imminent departure for Marche, where we are going to spend a full six weeks—enough time, we hope, to experience the region more as true residents than as mere tourists. The plan is not to fill our days with sightseeing and long drives, but to experience living for an extended time in the small hill town, Scapezzano, where my grandfather grew up and our friendly and generous cousins still live in the same house—the descendants of the brother who stayed behind in Italy when my grandfather emigrated to the New World. They have offered us the use of a small apartment in this building! We look forward to perusing the local markets—like much of Marche, which lies along the Adriatic coast, my grandfather’s home town is near the sea, offering abundant seafood—and to preparing meals with whatever is in season, fresh and local. This soup—so inviting and appealing in texture as well as flavor, is like an invitation to all the adventures that await us! [...]

Mariano Pallottini's insight:

MARCHIGIANA FAVA BEAN SOUP
Ingredients

  • ¼ pound thick-sliced pancetta
  • 1 tablespoon—plus for drizzling—extra virgin olive oil
  • 1 small onion
  • 1 stalk of celery
  • 1 clove of garlic
  • 1 small bunch of parsley
  • 1 sprig of rosemary
  • 8 ounces canned peeled Roma tomatoes
  • 1½ quarts good quality chicken broth (preferably home-made)
  • 8 ounces fregola pasta, or other pearl-shaped pasta
  • 8 ounces shelled fava beans (Trader Joe’s now sells frozen and shelled fava beans)
  • Grated pecorino to taste
  • Toasted and sliced bread, drizzled with extra virgin olive oil
  • Salt and pepper


Directions

 

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Eating "Le Marche" in Rome at Trattoria Monti

Eating "Le Marche" in Rome at Trattoria Monti | Le Marche and Food | Scoop.it

... in a restaurant in Rome eating cuisine from the little known region, le Marche at Trattoria Monti....

We began with a plate of fried vegetables, meat stuffed olives, cheese and a speciality of the house cream.

After that it is all kind of a blur of plates, there was a custardy eggy cheese tortino stuffed into a cabbage leaf, tagliatelle in a meaty ragu, the restaurant's tortello, a giant single sort of tortellini with a runny egg and generous shavings of truffles.

We drank wine grown in the hills near the Adriatic sea, sang happy birthday in three languages and stayed long into the afternoon over coffee. A most happy mix.

Mariano Pallottini's insight:

Trattoria Monti is the best place to taste the Le Marche cuisine in Rome

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Easter Cheese Bread on Pasqua & Pasquetta in Italy

Easter Cheese Bread on Pasqua & Pasquetta in Italy | Le Marche and Food | Scoop.it

If Christmas has the Panettone and the Pandoro, Easter has the Colomba.  For the salty cake/bread, there is the Pizza di Pasqua (also known as Torta di Pasqua) in Central Italy especially in the regions of Umbria and Marche. [...]

Mariano Pallottini's insight:

Easter in Italy is a wonderful culinary experience

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anisio luiz nogueira's curator insight, March 23, 2016 3:05 PM

Easter in Italy is a wonderful culinary experience

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Le Marche Food: Chickpea and Escarole Soup

Le Marche Food: Chickpea and Escarole Soup | Le Marche and Food | Scoop.it

One recipe hails from my paternal grandparents region, Le Marche, where escarole is married with creamy chickpeas in a pork-infused broth.  

Mariano Pallottini's insight:
Chickpea and Escarole Soup - Makes 4-6 
Ingredients: 
  • 3 tablespoons olive oil
  • 3 or 4 large pork ribs, separated (about ½ to ¾  pound)
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 1 quart chicken stock
  • 1 (14 ½ ounce) can diced tomatoes
  • 2 (15 ½ ounce) cans chickpeas, rinsed and drained
  • Kosher salt
  • Freshly ground black pepper
  • 1 head of escarole, washed and trimmed
To serve:
  • ·Extra virgin olive oil
  • ·Crusty bread
  • ·Grated Parmigiano-Reggiano
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anisio luiz nogueira's curator insight, March 20, 2016 5:39 AM
Chickpea and Escarole Soup - Makes 4-6 
Ingredients: 
  • 3 tablespoons olive oil
  • 3 or 4 large pork ribs, separated (about ½ to ¾  pound)
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 1 quart chicken stock
  • 1 (14 ½ ounce) can diced tomatoes
  • 2 (15 ½ ounce) cans chickpeas, rinsed and drained
  • Kosher salt
  • Freshly ground black pepper
  • 1 head of escarole, washed and trimmed
To serve:
  • ·Extra virgin olive oil
  • ·Crusty bread
  • ·Grated Parmigiano-Reggiano
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Le Marche Recipes: How to make Pizza Battuta

Ingredients:

  • 8 eggs at room temperature
  • 320 grams of brown sugar
  • 300 g flour
  • 1 sachet of Vanillin

Directions: whatch the video

Mariano Pallottini's insight:

The Pizza Battuta is a typical sweet from Le Marche and is a sort of sponge cake great also as base for desserts.

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Le Marche Recipe: Coniglio in Potacchio

Ingredients - Serves 6:

  • Rabbit - 1kg
  • Bacon - 100g
  • Rosemary - 1 bunch
  • Parsley - 1 bunch
  • White wine - 1 cup
  • Garlic - 5 cloves
  • Vinegar
  • Salt and pepper

Directions:
Wash the rabbit first with water and then with a mixture of wine and vinegar in equal parts, to dry give it a rest for a few minutes.
Chop the bacon with the garlic and brown them in a pot with half a cup of hot oil. Add the rabbit, add salt, pepper, rosemary and two cloves of garlic and make evenly browned.
Add a glass of wine cover and let simmer for about 30 minutes.
After cooking let stand a few minutes and add the chopped parsley.

Mariano Pallottini's insight:

The rabbit in putacchio or potacchio, is a traditional main course of the Le Marche Regional Cuisine. It 'a very tasty and nutritious dish that can be served with vegetables au gratin.

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anisio luiz nogueira's curator insight, March 6, 2016 5:44 PM

The rabbit in putacchio or potacchio, is a traditional main course of the Le Marche Regional Cuisine. It 'a very tasty and nutritious dish that can be served with vegetables au gratin.

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Pollo alla maceratese - Chicken Macerata Style

Pollo alla maceratese - Chicken Macerata Style | Le Marche and Food | Scoop.it
Ingredients and Directions:
  • ·4 tbsp butter
  • ·2 tbps extra-virgin olive oil
  • ·1 super-fresh roasting chicken, cut up into 6 pieces by your butcher. Ask to keep the giblets for this recipe, and keep the back for making chicken stock
  • ·1 cup of homemade chicken stock
  • ·Juice of 1 lemon
  • ·2 egg yolks
  • ·Salt and pepper to taste
  • ·Minced parsley for garnish
Mariano Pallottini's insight:

This is a somewhat-modified preparation of a famous dish from the region of Marche in Italy. It’s been fun to research Marchigiana cooking as we get ready for our six-week stay after Easter. 

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"I scream for Ice cream" in Urbino, Le Marche

"I scream for Ice cream" in Urbino, Le Marche | Le Marche and Food | Scoop.it

At the top of via Bramante, broken echoes of song lyrics, accompanied by the sounds of clanging pots and whirring machines, emerge from a small shop. The door is barely cracked open, propped ajar by a stool.

Inside, the lights are still off, but bright sunbeams peer through the small windows to reveal the tastefully cluttered interior of Officina del Gelato. [...]

Mariano Pallottini's insight:

When journalism students recount the territory, an ice cream shop becomes a place not to miss, even in Urbino that is not poor of advisable places.

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Learning about the art of cave-aged cheese from the Beltrami family.

Learning about the art of cave-aged cheese from the Beltrami family. | Le Marche and Food | Scoop.it

CARTOCETO, Italy – Cristiana Beltrami was carefully approaching the cement-sealed mouth of a cave deep in the cellar of Palazzo Rusticucci when she turned to her visitors and whispered, “Shhh…the cheese is sleeping.” She was serious. Four months ago her father, Vittorio Beltrami, lowered 3,000 wheels of pecorino – sheep’s cheese – into the cave before sealing the entrance to allow it to peacefully age. When awakened by Beltrami it will be Formaggio di Fossa – cave aged cheese, a product the family creates annually. Gastronomia Beltrami is a family business that sells only what they produce by hand – extra virgin olive oil, fruit preserves and cheese. Locals and tourists from across the Le Marche region drive on hilly roads to find the small, tree-shaded shop with the distinct smell of cheese wafting from the door. [...]

Mariano Pallottini's insight:

Cartoceto, Le Marche: the place in Italy where the cheese is sleeping

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Sensibus's curator insight, October 6, 2016 6:47 AM
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Memorie di Angelina finally dedicates an article to the Olive ascolane (Ascoli Style Stuffed Olives)

Memorie di Angelina finally dedicates an article to the Olive ascolane (Ascoli Style Stuffed Olives) | Le Marche and Food | Scoop.it

Olive ascolane — olives with a soft savory meat stuffing surrounded by a crisp, breaded crust—are a speciality of Ascoli Piceno in the region of Le Marche. [...]

Mariano Pallottini's insight:

Frank is an international lawyer with the passion to cook. He is an Italian-American and knows the good food and its importance. Memorie di Angelina is the tribute to the home cooking of his nonna Angelina, native of a small hilltop town in the Campania region of Italy called Apice. This blog is one of my favorite and I am happy to read this article dedicates to the renowned Le Marche Olive Ascolane.

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Le Marche and 20 other Regional Italian Vegan Food

Le Marche and 20 other Regional Italian Vegan Food | Le Marche and Food | Scoop.it

We love vegan Italian food (who doesn’t?) and so when Wendy from The Nomadic Vegan offered to give us a vegan tour of this fabulous country we couldn’t resist taking her up on the offer. Here’s  her guest post, Vegan Italian Food – 20 Dishes from 20 Regions.  It gives you the lowdown on all the delicious, naturally vegan food you can find in one of the best countries on the planet to eat in. Thanks Wendy!

Mariano Pallottini's insight:

Highlight: Conchiglie e lenticchie from Le Marche, this recipes hails from the province of Pesaro Urbino in the Marche region and features lentils cooked in a simple tomato sauce, served over shell pasta. Lentils were traditionally a highly-prized staple dish in this region. Lentil stew with carrots was eaten on New Year’s eve and represented prosperity for the coming year.

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Rotem&Eden 's curator insight, December 5, 2016 7:20 AM

  גם הטבעונים שבינינו אינם מקופחים ולכן הבאנו לכם מגוון של מאכלים איטלקיים מאזורים שונים באיטליה 

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Asparagus with Lemon and Olive Oil - Asparagi all'agro Recipe

Asparagus with Lemon and Olive Oil - Asparagi all'agro Recipe | Le Marche and Food | Scoop.it
Asparagus with lemon and olive oil is so simple you might think it hardly needs a recipe. But simple doesn't necessarily mean easy or obvious.
Mariano Pallottini's insight:

Ingredients - Serves 4-6

  • 2 bunches of asparagus
  • Salt

Lemon wedges or slices

For the sauce:

  • 100ml (1/2 cup) best quality olive oil
  • Freshly squeezed juice of one medium lemon
  • Salt and pepper, to taste
  • Fresh herbs (optional—see Notes)

 

Directions

 

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The Roveja, the Nutritious Neolithic Wild Pea between Marche and Umbria

The Roveja, the Nutritious Neolithic Wild Pea between Marche and Umbria | Le Marche and Food | Scoop.it

In the Middle Ages, roveja still endured as the staple diet eaten in the form of a "puls," which is an ancient Roman-style of porridge and consumed with a savoury sauce on top. Over time roveja was forgotten. By the 1990s only a few local people remembered roveja, and some found the plants growing in gullies or near streams. [...]

Mariano Pallottini's insight:

Tamara Griffiths tells the story and the rediscovery of this wild pea in Le Marche and how generous people dicided to not register it.

In past centuries it was a staple in the diet of herders and farmers in the Sibillini Mountains, but in recent years its cultivation has been almost completely abandoned.

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Secret Italy: finding perfection in Le Marche

Secret Italy: finding perfection in Le Marche | Le Marche and Food | Scoop.it
The title of the Italian province of Le Marche literally means “the borderlands”, a neutral region neighbouring more important places. This makes a lot of sense when you consider that Tuscany lies to the north and Umbria to the south. Next to these titans of the tourist trade so beloved of the inglese, and hemmed in by the mountains and the sea on either side, you might call Le Marche something of a poor relation, rarely visited.
Mariano Pallottini's insight:

The Indipendent dedicates an article to Le Marche

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Mariano Pallottini's curator insight, April 4, 2016 10:09 AM

The Indipendent dedicates an article to Le Marche

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Trenette with Mussels and Clams

Trenette with Mussels and Clams | Le Marche and Food | Scoop.it
Trenette con Cozze e Vongole Just when you think you've got all bases covered, The Fates take note and decide to have a little fun. I have been busily at work getting recipes and posts together for the next several weeks. With my trip fast approaching, I don't want any loose ends to complicate matters.…
Mariano Pallottini's insight:

Trenette with Mussels and Clams Recipe

Ingredients

  • 1 lb (450 g) trenette pasta – spaghetti or linguine may be substituted
  • 3 tbs olive oil
  • 1 clove garlic, minced or diced
  • red pepper flakes, to taste
  • 3 plum tomatoes, peeled, seeded, and chopped
  • about 1/2 cup dry white wine
  • 1 lb littleneck clams, soaked to remove grit and scrubbed (See Notes)
  • 1 lb mussels, scrubbed with beards removed
  • 1/2 lb of fresh asparagus, chopped into 2 inch (5 cm) pieces
  • 2 tbs fresh basil chopped
  • salt and pepper to taste
  • roasted bread crumbs for garnish – optional  (See Notes)
  • fresh parsley for garnish


Directions

 

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The Small family-run dairy farm in the wild mountains of Le Marche

The Small family-run dairy farm in the wild mountains of Le Marche | Le Marche and Food | Scoop.it

[...] High up in the mountain top village of Cupi, however, a little revolution is under way. The villages of Monte Sibillini are beginning to slowly come back to life.
Beniamino Ciammarucchi is stirring up a cauldron of boiling sheep’s milk in a brand new stainless steel kitchen. He son Arcangelo is delivering huge milk churns that are being loaded into the dairy.
In the late 1980s Beniamino left his home village to settle in down in the valleys of Le Marche. Summers spent on the high pastures and wintering his flock in the low lying fields near Rome was no longer economical and new regulations brought an end to the traditional ways of producing cheese.
After generations of sheep herding and cheese making his son Arcangelo was forced to take a job in a factory producing cookers and fridges. He longed for the shepherd life that was in his blood and decided that he would return to Cupi and set up a modern dairy producing top class artisan cheese.
It was a lucky move. He secured a bank loan just before the crash of 2008 and in its wake the factory where had had been working closed down. “Everyone thought he was crazy,” laughs his father. “They thought Cupi was the end of the world but the irony is all his friends lost their jobs and many of them are still unemployed. Look at Arcangelo he built a business.” [...]

 

Mariano Pallottini's insight:

Rosie Whitehouse presents to you the Pastorello di Cupi a small family-run dairy farm in the wild mountains of Le Marche, in central Italy. Rosie is a parenting journalist and mother of five. She is also one of the UK’s leading experts on family travel. Her style is practical, relaxed and humorous. Rosie also works as a consultant advising on parenting issues.

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Mariano Pallottini's curator insight, March 20, 2016 5:32 AM

Rosie Whitehouse introduces you the Pastorello di Cupi. Rosie is a parenting journalist and mother of five. She is also one of the UK’s leading experts on family travel. Her style is practical, relaxed and humorous. Rosie also works as a consultant advising on parenting issues.

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Baked Calamari Recipe

Baked Calamari Recipe | Le Marche and Food | Scoop.it

Calamari Cotti della Zia St. Joseph's Feast Day is just around the corner (March 19th) and what better way to celebrate than to share one of the few remaining Bartolini recipes, Zia's Baked Calamari.  The 12 of us living together in the two-flat were treated to some exceptional cooking,…

Mariano Pallottini's insight:

Ingredients

  • 3 lbs calamari, fresh or frozen, cleaned (tentacles optional)
  • 2 cups plain bread crumbs – Panko may be substituted
  • half cup chopped parsley
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, minced or grated (optional)
  • enough olive oil to moisten the bread crumbs – should not be sopping wet
  • salt and pepper to taste
  • fresh lemon juice (optional)

 

Directions

 

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anisio luiz nogueira's curator insight, March 18, 2016 7:40 AM

Ingredients

  • 3 lbs calamari, fresh or frozen, cleaned (tentacles optional)
  • 2 cups plain bread crumbs – Panko may be substituted
  • half cup chopped parsley
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, minced or grated (optional)
  • enough olive oil to moisten the bread crumbs – should not be sopping wet
  • salt and pepper to taste
  • fresh lemon juice (optional)

 

Directions

 

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The Le Marche's Evoo and Azienda del Carmine on the National Geographic Traveller India

The Le Marche's Evoo and Azienda del Carmine on the National Geographic Traveller India | Le Marche and Food | Scoop.it

Roversi owns Azienda del Carmine, an olive oil company in the Le Marche region of central Italy. The Carmine farm is spread over several acres of the undulating hills of Ancona, a district flanked by the Apennine Mountains on one side and the Adriatic Sea on the other. [...]

Mariano Pallottini's insight:

Introducing an Indian Blogger to the Le Marche Extra Virgin Olive Oil and the article ends up on National Geographic Traveller India

A Couple of Bloggers from INDIA taste the Extra Virgin  Olive Oil of Le Marche and receive the basic of the olive oil tasting

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Mariano Pallottini's curator insight, March 15, 2016 3:46 AM

Introducing an Indian Blogger to the Le Marche Extra Virgin Olive Oil and the article ends up on National Geographic Traveller India

A Couple of Bloggers from INDIA taste the Extra Virgin  Olive Oil of Le Marche and receive the basic of the olive oil tasting

South Florida Guide's curator insight, March 15, 2016 9:41 AM

Introducing an Indian Blogger to the Le Marche Extra Virgin Olive Oil and the article ends up on National Geographic Traveller India

A Couple of Bloggers from INDIA taste the Extra Virgin  Olive Oil of Le Marche and receive the basic of the olive oil tasting

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Italian Delicacies: Ciauscolo Salami

Italian Delicacies: Ciauscolo Salami | Le Marche and Food | Scoop.it
It's one of the most delicious Italian salamis: a focus on ciauscolo salami, produced in a well-defined area of the Marche region - in central Italy.
Mariano Pallottini's insight:

Ciauscolo (sometimes also spelled ciavuscolo or ciabuscolo) is a variety of Italian salame, typical of the Marche region (especially of the Province of Macerata). Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat.

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Karl Kolarsick's curator insight, March 6, 2016 7:01 AM

Ciauscolo (sometimes also spelled ciavuscolo or ciabuscolo) is a variety of Italian salame, typical of the Marche region (especially of the Province of Macerata). Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat.