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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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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Unearthing A Culinary Rarity: Cheese from a Pit with Vittorio Beltrami, Le Marche

Unearthing A Culinary Rarity: Cheese from a Pit with Vittorio Beltrami, Le Marche | Le Marche and Food | Scoop.it

The Italian Einstein of cheese, Vittorio Beltrami, recognized as one of the best, most well-respected & charismatic cheese makers from the Marche region graciously invited us to a special event, centuries old, at the Beltrami oil mill in Cartoceto - the unearthing of the famous formaggio di fossa (pit-aged cheese).

Formaggio di Fossa is considered one of the most delicious culinary rarities from Romagna and Marche. According to legend, it seems that the origin of the cheese dates back to the 1400’s when farmers would defend themselves & their supplies by hiding in pits. Then months later after the war ended & the cheese was unearthed they were met with a flavorful surprise!...

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Symposium 4 Stagioni: starred restaurant of Le Marche

Symposium 4 Stagioni: starred restaurant of Le Marche | Le Marche and Food | Scoop.it

The Symposium Quattro Stagioni is one of Italy’s top restaurants located in Cartoceto  provincia di Pesaro e Urbino.

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Cheeses Slower than Slow Food: The Beltrami Family

Cheeses Slower than Slow Food: The Beltrami Family | Le Marche and Food | Scoop.it

Vittorio Beltrami is a cheese extremist, a philosopher, an Italian Einstein (with matching hairstyle), and a village madman. He confronts everybody around him with his “I am more Slow Food than Slow Food” philosophy, whether they will listen to him or not.

“Too much technology! Everything should be made by manually! Goats are as smart as people! Nobody makes cheese like I do anymore! Slow Food has turned into a company!”

The tirade starts passionately and angrily, but for the patient ones who continue to listen to him, it ends with hope and friendliness. And, if you’re a woman, with a kiss on the hand.

Because I didn’t know what to do with six weeks of summer holiday, I spent two weeks working for this character. I heard the monologue above many times, directed at many different victims: customers in the cheese shop, tourists, his employees, or just random passers-by. I noticed that most of them actually listened to him and respected his authority on these matters. Maybe because his small, round goat cheese (Caprino) and cave-aged sheep cheese (Pecorino di Fossa) are actually really impressive, or maybe because of his olive oil, which can sometimes be found in the top ten of Italy. Maybe this was not a bad place for a summer job after all…

Full article - Beltrami internet site


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Domenico Bianchini, Le Marche, and the Best EVOO of the World

Domenico Bianchini, Le Marche, and the Best EVOO of the World | Le Marche and Food | Scoop.it

We love Olive Oil.
And really, we should. We know the land where it comes from. We have felt the breeze through the hills. We have sat in the shade of its trees. We have smelled the scent of the...

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