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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Discover Le Marche Food: Ancona Province

Discover Le Marche Food: Ancona Province | Le Marche and Food | Scoop.it
Ancona is a province in the Marche region of central Italy. The province is bordered by the Adriatic Sea in the north and the Apennine Mountains on the west. Ancona’s sandy beaches are popular with Italians but not well-known to tourists. The hills of the region are littered with Medieval buildings and walls, and unlike…
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Sapori del Grano: an ambitious family run bakery from Le Marche

Sapori del Grano: an ambitious family run bakery from Le Marche | Le Marche and Food | Scoop.it

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.

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Italy's 20 regions, dish by delicious dish | Le Marche: Ancona spicy fish stew

Italy's 20 regions, dish by delicious dish | Le Marche: Ancona spicy fish stew | Le Marche and Food | Scoop.it

There's no such thing as "Italian food." Regional differences give the country multiple "national cuisines."

Le Marche: Ancona spicy fish stew

Ancona's classic dish, brodetto all'anconetana, reflects the city's seafaring heritage.

It's a slightly spicy, tomato-based soup/stew made from local catch.

"The dish was originally made on board fishing boats, for lunch," explains Paolo Antinori, head chef at Fortino Napoleonico(Via Poggio, Portonovo; +39 071 801450), a restaurant specializing in Le Marche cuisine.

"Cooks used poorer catch, or fish a little broken by the nets and not saleable at the market.

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Genuine Le Marche Products: Sapori del Grano, Ancona

Genuine Le Marche Products: Sapori del Grano, Ancona | Le Marche and Food | Scoop.it

The Sapori del Grano Bakery is found in Ancona, 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 Production
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.

http://www.saporidelgrano.it/ 

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Ice cream shops in Ancona

Ice cream shops in Ancona | Le Marche and Food | Scoop.it

Visiting Ancona for the appealing historic town on the hill, the art gallery (Pinacoteca Comunale), the National Archeological Museum, you need to cool down and have back some good energies with something tasty, so nothing is better than a handcrafeted ice cream. There are in Ancona few shops that deserve to be mentioned for the quality and creativity of the ice cream flavours they offer. Among those ones deserving a sure mention there is the “Cremeria Rosa”...
www.cremeriarosa.com

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Christmas Le Marche: Giampaoli, Ancona

Christmas Le Marche: Giampaoli, Ancona | Le Marche and Food | Scoop.it

Time-honoured tradition in the production of biscuits, panettoni, nougats, Easter eggs, Easter cakes in the form of doves and ice-creams.

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Spaghetti coi moscioli — spaghetti with mussles Portonovo-style

Spaghetti coi moscioli — spaghetti with mussles Portonovo-style | Le Marche and Food | Scoop.it

Moscioli - the local name for mussels (cozze in Italian) - are cultivated in the protected bay of Portonovo and harvested and served in any number of simple trattoria, tables by the beach, the sea literally lapping at your feet. The pasta and shellfish, bathed in a slightly piccante tomato-and-mussel-broth sauce, is most perfectly partnered with an equally forthright and full flavoured Verdicchio dei Castelli di Jesi...

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Brodetto (Fish Stew) Ancona-Style with fish available in the southern United States.

Brodetto (Fish Stew) Ancona-Style with fish available in the southern United States. | Le Marche and Food | Scoop.it

Brodetto, a fish stew with a tomato base, is a specialty of the Marche region of Italy. There are several recipes for brodetto, even within the Marche. This recipe belongs to the province of Ancona. To make this recipe, I chose fish available in the southern United States."This tangy tomato-based fish broth is filled with fresh clams, shrimp, and pieces of fish. Add lobster for a special occasion! Serve it with a loaf of rustic Italian bread.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 carrot, chopped
  • 2 celery ribs, chopped
  • 2 bay leaves
  • 1 cup chopped fresh parsley
  • red pepper flakes to taste
  • 1 (28 ounce) can whole peeled tomatoes, mashed
  • 1 1/2 pounds red snapper fillets, cut into 2 inch pieces
  • 1/2 cup white vinegar
  • salt and ground black pepper to taste
  • 3 cups fish stock
  • 1 pound clams in shell, scrubbed
  • 1/2 pound medium shrimp, with shells
  • 6 (3/4 inch thick) slices Italian bread, toasted
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The Cuisine of Ancona in Le Marche Region

The Cuisine of Ancona in Le Marche Region | Le Marche and Food | Scoop.it

The influence of the neighboring regions, can be seen in the popularity of fresh egg pasta and oven-baked pasta dishes in Marche. Vincisgrassi is a regional favorite, a baked-lasagna stuffed with chicken livers.

You will also find a variety of soups, such as Minestra di lumachelle made with eggs, cheese and bread crumb pasta, similar to Passatelli. Tripe soup, or minestra di trippa, is also a regional specialty and is served with a battuto topping (lard pounded together with herbs). Along the coast, soup consumption continues but it takes the form of brodetto or fish soup. Brodetti are prepared with all types of fish and various other ingredients like vinegar, flour, garlic and saffron. [...]


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Best Restaurants of Le Marche: Osteria Teatro Strabacco Ancona

Best Restaurants of Le Marche: Osteria Teatro Strabacco Ancona | Le Marche and Food | Scoop.it
Tripadvisor Reviews:

“AWESOME after a night at the theatre!”
Reviewed 21 July 2012
It has very good food, the waiters are very kind and nice, and it is open until late at night. I love to go there after having gone to the theatre (it is half a mile away from the theatre).
I live in Ancona, so trust me it does have good food. It might be a little expensive, depending on what you get. I'm talking about 15-25 euros per person, including something to drink.
By the way, they've got pretty good wine over here!

“A place for lovers of fish, art and wine”
Reviewed 9 July 2012
While in Ancona vivisting relatives, we ate at a wonderful restaurant called "L'Osteria Teatro Strabacco" (Super-Bacchus), with excellent fish dishes, like a carpaccio of very well-soaked salt cod, which just melted in the mouth, with olive oil and lemon and poppy seeds on top, and the typical Anconese salt cod and vegetable dish so loved by Garibaldi and his red-shirts, when here, excellent. There is very interesting art in the pretty dark locale , with suggestive lighting and many neat old knick knacks around on tables and walls to interest one's curiousity, there wasn't any theatre when we were there at lunch, but a large crowd, which didn't feel too pressing as our table felt intimate, with the dark wood and art all around. The wine list is extensive, what else would one expect when it's dedicated to Bacchus?
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Best Restaurant of Le Marche: La Barca sul Tetto, Ancona

Best Restaurant of Le Marche: La Barca sul Tetto, Ancona | Le Marche and Food | Scoop.it

The La Barca sul Tetto is a refined and elegant restaurant in Ancona (new ferry terminal at the port) where the good taste of hospitality is combined with good food. Decorated in the 50's New Yorker style, the restaurant is one of the best interpreters of seafood in the region, is a hymn to the fish caught daily (never bred).
Each preparation is expression of extensive knowledge of cooking and raw materials, delicious dishes typical of the Marche, reinterpreted in a very special way by the chef, able to fascinate for their goodness, their taste and their delicacy: Maccheroncini di Campofilone with cockles, the fabulous seafood carbonara, the amazing Adriatic roast fish and never forget the tasting appetizers.

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Stockfish cooked as for Ancona recipe, gastronomic symbol in honour of Norwegian Lofoten Islands

Stockfish cooked as for Ancona recipe, gastronomic  symbol in honour of Norwegian Lofoten Islands | Le Marche and Food | Scoop.it

In a town that makes the sea one of its most important communication symbols, everything can miss but the taste of the famous “stoccafisso all’anconitana” (stockfish cooked as for Ancona recipe).
The Stoccafisso all’anconitana is surely one of Ancona typical dishes if not even its gastronomic symbol. It is so important that it has been founded an Academy of stoccafisso all’anconitana in order to protect its tradition; and it is for that reason that every year a skill competition is organized which several restaurants of the town participate to...

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Ortoconserviera Cameranese: pickled and oil preserved products Le Marche

Ortoconserviera Cameranese: pickled and oil preserved products Le Marche | Le Marche and Food | Scoop.it

Founded in the 1930’s Ortoconserviera Cameranese is an agricultural food-processing company, which produces, preserves and sells food products that are either pickled or preserved in oil. Three generations of the family, with passion and experience, have handed down the recipes and traditional flavours
of the Italian cuisine and of typical products of the Marche Region

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