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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Italian Restaurant with a Chef from Le Marche among the 10 best foodie spots in Washington, D.C.

Italian Restaurant with a Chef from Le Marche among the 10 best foodie spots in Washington, D.C. | Le Marche and Food | Scoop.it

Pinpointing the exact moment when DC became a town for food lovers is nearly impossible. But like a snowball rolling down a mountain, the foodie movement in Washington grows larger with each turn. There is now an avalanche of choices for gastronomes of every budget, ranging from gourmet food trucks to prix-fixe tasting menu experiences.
Following are the 10 current can't-miss foodie spots in Washington, DC:

10. DC Metro Food Tours
9. Mitsitam Café
8. Farmers' Markets
7. Restaurant Nora
6. Izakaya Seki
5. City Zen
4. Fiola - the award-winning restaurant of Fabio Trabocchi, has changed attitudes. With dishes such as lobster ravioli, bucatini with prawns and sea urchin, and smoked potato agnolotti, Trabocchi elevates pasta and his entrees, from prosciutto-wrapped veal chops to black sea bass in clam brodetto, go way beyond what you'd find in Nonna's kitchen. Fiola offers a power lunch on weekdays, making it possible to try one of DC's best restaurants for less.
3. Minibar
2. Komi
1. Rose's Luxury

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Fabio Trabocchi - Le Marche Chef between New York and Washington DC

Fabio Trabocchi - Le Marche Chef between New York and Washington DC | Le Marche and Food | Scoop.it

...We were tempted by several of Trabocchi’s pasta offerings, but knew we couldn’t miss vincisgrassi, the lasagna of Le Marche, the region of Trabocchi’s birth. Forget heavy, stick to the ribs lasagna. Trabocchi’s version, surrounded by foam, was light, the eggy pasta resembling a crepe...

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Ashley Bartner's comment, December 1, 2011 3:11 AM
Vincisgrassi is a beautiful delicate pasta dish. I don't understand pairing it with foam...I live in Le Marche & can't imagine what our neighbors would say if we served this traditional dish with foam on the side!
Mariano Pallottini's comment, December 1, 2011 5:25 AM
Hello Ashley. You're right. We are very traditional about food. Fabio has realized a nice book you maybe have got: Cucina of Le Marche.
He was very accurate to make distinction between dishes original from Le Marche or common to other neighbors region that I trusted hin in his decision to put foam beside vincisgrassi. It would be great to write to him and have details: fabio@fiolarestaurant.com
Would you like to do it for me?
Ashley Bartner's comment, December 1, 2011 5:39 AM
Ciao Mariano - Yes we are familiar with his beautiful book & have a signed copy on our shelf in the kitchen! I am so thankful that he shares the recipe of this region making Le Marche more well known and have heard wonderful things about his restaurants. I am a huge fan of Fabio, just not a fan of foam.