Le Marche and Food
149.4K views | +3 today
Follow
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.
Your new post is loading...
Your new post is loading...
Scooped by Mariano Pallottini
Scoop.it!

Le Marche Cuisine in California

Le Marche Cuisine in California | Le Marche and Food | Scoop.it

Opened in May, the restaurant’s earthy decor recalls the rustic ambiance of a Tuscan villa with lots of charm and character. The food is another story, inspired by the Marche region of Italy from where chef and co-owner Francesco Pesce hails. “I would call it traditional with a bit of fusion – a fusion of flavors,” he said. “There’s a lot of pasta dishes, of course, and fish. [...]

Mariano Pallottini's insight:

There is a restaurant in the The Conejo Valley, northwestern Los Angeles County in Southern California, United States, where you can taste Le Marche cuisine thanks to one of the owner which has Le Marche origins. Read more, click on the photo

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Italian Food History: Why do Italians eat so well ?

Italian Food History: Why do Italians eat so well ? | Le Marche and Food | Scoop.it

Truth is, Italy has become a model to imitate in the way ingredients are to be prepared, cooked and then consumed in company.

An excursus over the more and least known facts about italian food history. Where does it come from? What does "typical italian food" really mean? [...]

more...
intoHistory's curator insight, August 20, 2014 11:01 AM

Our vision about Italian culinary traditions is full of clichés. The historical reality has little to do with our image of the farmers’ simple and genuine lifestyle. Refined, varied and healthy food was the privilege of an elite. Life was tough and creativity was rather a way to hide the precarious and poor dietary conditions of the population...

Scooped by Mariano Pallottini
Scoop.it!

Food history and culture of Le Marche

Food history and culture of Le Marche | Le Marche and Food | Scoop.it

This is the first complete historical reconstruction of the food culture of the Le Marche region in central Italy. The book describes both popular rustic traditions and those of the aristocracy and middle classes, analyzing their interactions in both written and verbal forms.
The authors Ugo Bellesi, Ettore Franca and Tommaso Lucchetti, in addition to various specialists, attempt to reconstruct the sources of these regional traditions. There are illustrations of information collected during archeological digs, as well as historical and artistic studies. The book also includes prints from archives, libraries and private and public collections, creating a mosaic of documents presented together for the first time.
The first section of the work is a detailed look at the agrarian landscape, farmland and typical products. This is followed by a description of the local cuisine, including both simple dishes and more refined recipes from monasteries, the nobility and middle classes, documented in archives and books written by Antonio Latini, Antonio Nebbia and Cesare Tirabasso. This analysis reveals that there has always been a certain “fluidity” between the different classes and generations in Le Marche. The third part of the book is dedicated to images of the arts and conviviality.
This work is a useful bibliography, enriched with iconographic images as well as deep and complex cultural material about Le Marche.

Mariano Pallottini's insight:

The book has conquered several prizes:

Special Prize of the Jury of the Premio l'Italia delle tipicità. Enogastronomia e Cultura" 2013, promoted by the Italian Association of Book and Res Tipica
Award "Orio Vergani" 2010 of the Italian cuisine, the award
Gourmand 2010 as the best cuisine history book of Italy
Gourmand, as the best world cuisine history book

more...
Mariano Pallottini's curator insight, December 10, 2013 10:28 AM

The book has conquered several prizes:

  • Special Prize of the Jury of the Premio l'Italia delle tipicità. Enogastronomia e Cultura" 2013, promoted by the Italian Association of Book and Res Tipica
  • Award "Orio Vergani" 2010 of the Italian cuisine award
  • Gourmand 2010 as the best cuisine history book of Italy
  • Gourmand, as the best world cuisine history book
Scooped by Mariano Pallottini
Scoop.it!

Le Marche Food: cuisine completely traditional and close to its roots

Le Marche Food: cuisine completely traditional and close to its roots | Le Marche and Food | Scoop.it

Cuisine in Le Marche is deeply rooted in peasant tradition and as with any rural diet, much use is made of food gathered from the wild; funghi, game, nuts, field herbs and – the area’s greatest culinary treasure – truffles. Waste, too, is frowned upon, and many of the now most fashionable dishes were first developed to use up such things as stale bread or the less appealing parts of the pig.

The Marche table is wonderfully varied and equally shares from the bounty of its coastline as well as its countryside. Each local area has it’s particular “cucina tipica”.

The sea provides the dish Brodetto the most famous fish stew of the Adriatic coast. It varies in form from each coastal town but must contain 13 types of fish. The Marche versions of Brodetto include red and gray mullet, cuttlefish or squid (or both), oil, garlic and saffron – served on either fried or toasted bread. Other seafood favourites include the port of Ancona’s Stoccafisso (dried codfish, which is not native to the Mediterranean), and local varieties like sole, bream, clams and mussels.

The Marche countryside provides...

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Meatball recipe from Fiola, one of DC’s best restaurants | Washington Times Communities

Meatball recipe from Fiola, one of DC’s best restaurants | Washington Times Communities | Le Marche and Food | Scoop.it
Chef Fabio Trabocchi is part owner of this upscale trattoria. As a native of Italy, he infuses Fiola with Italian spirit.

Trabocchi grew up in Italy’s Le Marche region and by 16 years old was working in the kitchen of a three-star Michelin restaurant, Gualtiero Marchesi, and by18, he was responsible for the entire kitchen staff at the Michelin one-star Navalge Moena.

Meatballs: Executive Chef Fabio Trabocchi

8 Servings

1lb Ground Beef

1lb Ground Veal

½ lb Ground Pork

3 Garlic Cloves

3 Tablespoon Extra Virgin Olive Oil

6 Egg Yolks

2 C Grated Pecorino Romano

6 Tablespoon Chopped Italian Parsley

3 C White Bread

3 C Cream

1 C Extra Virgin Olive Oil

Salt & Pepper

1 C Canola Oil for Sautéing the Balls


Click for directions

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

A Taste of Le Marche - the book

A Taste of Le Marche - the book | Le Marche and Food | Scoop.it

When the New York Times named the Marche as the prime Italian destination for the food-loving traveller in May of 2005, those already familiar with the region could only wonder, "What took them so long"? Not only can the Marche boast excellent ingredients from both land and sea, but also fine wines, game and truffles. The region that spawned both the inventor of sparkling wine Francesco Scacchi and the notable gourmet Gioacchino Rossini is undoubtedly the repository of an illustrious gastronomic tradition, but it is also very much on the cutting-edge of contemporary Italian cuisine.

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Rabbit in Red Wine, Marchigiana Style

Rabbit in Red Wine, Marchigiana Style | Le Marche and Food | Scoop.it

Pet in US, the rabbit is appreciated meat in Italy.

Here a traditional recipe: Rabbit in Red Wine, Marchigiana Style

The better it would be to marinate the rabbit in red wine...

Put the rabbit pieces in a bowl, add cut carrots, onions and celery, a few pieces of nutmeg, mace and cinnamon, 3-4 cloves, half a teaspoon of juniper berries, salt and pepper, cover with the red wine and let marinate 12 hours...

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Le Marche Recipe: Fave in Porchetta

Le Marche Recipe: Fave in Porchetta | Le Marche and Food | Scoop.it

...just to not confuse foreigners ‘in porchetta’ means in the style of porchetta ie the dish will contain wild fennel, garlic, white wine, and fatty bacon or pancetta...

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Claudio Modesti and his Marche Wine And Cookery Courses

Claudio Modesti and his Marche Wine And Cookery Courses | Le Marche and Food | Scoop.it

Experience Le Marche! Discover art, culture, wine, cuisine, Truffle, cuisine, and typical products of this beautiful region with a Claudio Modesti. Courses and sensory experiences rediscover your senses. Taste the wine, the cuisine and the typical products of Le Marche.

 

Claudio Modesti is a local celebrity and entertaining speaker with an impressive resume'.  He is a doctor but also Chairman of the Mycological Group of Macerata, professor of CAMM (association of mycology in Macerata), and a consultant at a truffle cultivation. He is official taster and sommelier of the Association of Italian Sommelier (AIS) and AIS teacher in courses on cooking techniques, food and wine accompaniments in particular with mushrooms, truffles. He has been Chairman of the Commission of Regional AIS Marche Tasting panel, Anti Aging Dietary Supplement Fact, catering consultant and member of the Board of Tasting for Salame di Fabriano.

Claudio Modesti has written three Italian language books: "I mieli uniflorali incontrano i formaggi tradizionali italiani" (editor. Geronimo); "I tartufi in cucina" e "Lo spignolo in cucina: un tartufo epigeo?" (both editor. Hacca). He Has performed as a guest speaker in several conferences related to wine, and in 2008 was featured on Italian television programme Eat Parade , RAI TV

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Le Marche & the Cookery Schools and courses

Le Marche & the Cookery Schools and courses | Le Marche and Food | Scoop.it

Cooking school in Le Marche. Active Culinary experience and Italian and regional cuisine courses. More than 20 suggestions...

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Learn Italian while cooking: Ricette delle Marche

Learn Italian while cooking: Ricette delle Marche | Le Marche and Food | Scoop.it

Learn italian while preparing a delicious Le Marche dish. Find motivation and a great final prize. Pepper, salt and a good dose of dictionary

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

A Le Marche Chef: the Michelin Star Secrets at Hyatt Regency New Delhi

A Le Marche Chef: the Michelin Star Secrets at Hyatt Regency New Delhi | Le Marche and Food | Scoop.it

Hyatt Regency Delhi brings to you Michelin Star Chef Andrea Angeletti from Italy's Marche region to Delhi at the La Piazza restaurant. Chef Andrea's delectable menu includes Fried Vegetables Marche Style (Olive ascolana, cremini fritti, carciofi, broccoletti, cavoli ecc) as antipasti, along with Passatelli with Parmesan Fondue and White Truffle (pasta formed of bread crumbs, eggs, grated Parmesan cheese, and nutmeg, and cooked in chicken broth. It is typically found in the Emilia Romagna region of northern Italy), Lasagnette with Sheep Ricotta and Vegetables (Lasagnette is a type of ribbon pasta noodles. It is a narrower version of Lasagna.) are just a few new introduction from the city of Marche.

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Italian-Style Eggplant Parmesan - Melanzane alla Parmigiana

Italian-Style Eggplant Parmesan - Melanzane alla Parmigiana | Le Marche and Food | Scoop.it

Sweet, silky, and absolutely delicious, this breading-free version of eggplant parm made in Italy is well worth trying, especially in late summer when eggplant (and tomatoes!) are at their best.

Ingredients

  • Vegetable oil, for frying
  • 2 pounds eggplant, sliced 1/4 inch thick
  • Kosher salt
  • 1 1/4 cups tomato sauce (see note above)
  • 3/4 pound shredded fresh mozzarella
  • Torn fresh oregano leaves from about 4 sprigs
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

A Le Marche Chef, the first in History who wrote recipes with tomatoes

A Le Marche Chef, the first in History who wrote recipes with tomatoes | Le Marche and Food | Scoop.it

The first use of the tomato inside recipes started, of course, with the wealthy Spain, with an empire able to get the best from the Old and New Worlds, so it was a great success for the forty-year-old Antonio Latini. Native from Collamato of Fabriano in Le Marche, Latini was taken into the kitchen service of Cardinal Antonio Barberini, one of Pope Urban VIII’s numerous nephews and then served as a steward in other noble and ecclesiastical households in Macerata, Bologna, and again in Rome, before being offered the post of steward to Esteban Carrillo y Salcedo, a grandee of Spain and regent to the Spanish viceroy of Naples. [...]

Click for more

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Le Marche Cuisine in Thailand | Bangkok hosts a culinary tour of Italy - The Nation

Le Marche Cuisine in Thailand | Bangkok hosts a culinary tour of Italy - The Nation | Le Marche and Food | Scoop.it

ITALIAN DELICACIES - dishes distinctive for the complexity of the flavours, seasonal freshness and lavish decoration - are on offer through November as seven top downtown Bangkok hotels celebrate "Taste It All" [...]

Marche - the Italian Midlands along the Adriatic coast - is home to many world-famous dishes. Chef Fabio Polidori of La Tavola and Wine Bar at the Renaissance Bangkok reminisces with Brodetto made with tiger prawns, calamari, mussels and scallops, fried with olive oil and onion. Soup and tomato paste are then combined with chilli flakes, parsley and basil for aroma. [...]

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Acqualagna: Magical land of the truffle

Acqualagna: Magical land of the truffle | Le Marche and Food | Scoop.it

In Acqualagna, the saying goes that “it’s truffles year round”. The prized black winter truffle and the black summer truffle, the ‘little white’ spring truffle and especially, the white fall truffle, give this little inland Marche town its unique distinguishing feature: it is THE place for truffles. Food is at once history, tradition and art. Each territory expresses these in its products, each having unique characteristics and high quality. Acqualagna lies on favored land where for centuries it has been known for its prized tuber production that leaves here to grace the tables in homes and restaurants, to regale the senses of epicures everywhere. The landscape is pure enchantment: the Apennines on one side and the rock of the Furlo on the other, cut by the Metauro River, a rocky embrace softened by lush green oak, hornbeam and maple woods. This is the land that works its magic to make that most splendid product, the white truffle, sent all over the world just in the last few weeks. Expert trufflers jealously guard their treasure as they search for all the different delectable varieties from one month to the next. The beginning of the prized white truffle season...


Click the photo to read the full article

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

How to Make Porchetta at Home

How to Make Porchetta at Home | Le Marche and Food | Scoop.it

Roasting skin-on pork belly that's been wrapped around a pork loin gives you the best of both worlds: crackling mahogany crust and juicy meat seasoned with fennel, chile, and orange. Start at least 24 hours ahead. First, ask your butcher for a skin-on pork belly that’s just long and wide enough to wrap around a trimmed, center-cut pork loin...


more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Passatelli in Brodo – A Le Marche Recipe that come back from USA

Passatelli in Brodo – A Le Marche Recipe that come back from USA | Le Marche and Food | Scoop.it

My grandpa was Italian and his family emigrated to the United States in the early 1900′s. They landed in Iron Mountain which is known for its iron mine. His family was from Le Marche, a region of Italy that shares a coast with the Adriatic Sea. My mom remembers going to visit her nonna and eating Passatelli with her sisters.
As with most foods that bring a tear to your eye, the beauty of this dish lies in its simplicity. Homemade chicken stock, bread crumbs, parmigiano reggiano, nutmeg, eggs and lemon zest.
Here is my bisnonna’s recipe which has been slightly adapted by my grandma and other Rocconi family members throughout the years.

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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...

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Fano Fish Stew - Brodetto di Fano o Brodetto di Pesce alla Fanese

Fano Fish Stew - Brodetto di Fano o Brodetto di Pesce alla Fanese | Le Marche and Food | Scoop.it

"Brodetto" (literally translated in 'little broth') is a local fish stew, prepared in a unique way and utilizing the local super-fresh 'catch of the day' from the Fano harbour... Back to the fish shop. We bought squid (seppie), monkfish (coda di rospo or rana pescatrice), mullet (triglie), skate wings skinned (razza), shrimps (gamberi), mantis shrimp (canocchie or pannocchie), mussels (cozze), clams (vongole). The fish was thoroughly cleaned, scaled and be-boned for us in a few minutes...

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Triglie alla Marchigiana: Red Mullet with Prosciutto and Rosemary

Triglie alla Marchigiana: Red Mullet with Prosciutto and Rosemary | Le Marche and Food | Scoop.it

...Wash and dry the fish and lay them on a dish. Juice the lemons and mix with 2tbsp of olive oil. Season and then drizzle some of the mixture into the cavity of each fish. Brush the rest of the mixture over the fish and leave to marinate for 2 hours...

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Recipes Marche - Android Apps

Recipes Marche - Android Apps | Le Marche and Food | Scoop.it

Recipes Marche is an Android application available in 4 languages. 100  traditional recipes with some of the best dishes of Le Marche. Technology has met one of the most traditional cuisine of Italy...

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Crescia: Onion Flavoured Focaccia From Le Marche

Crescia: Onion Flavoured Focaccia From Le Marche | Le Marche and Food | Scoop.it

A Le Marche very old typical food. Bake for 25 minutes until the onions are golden... 

more...
No comment yet.