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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Farro Tagliatelle with Fontina and Parmigiano - healthy, tasty and nutritious

Farro Tagliatelle with Fontina and Parmigiano - healthy, tasty and nutritious | Le Marche and Food | Scoop.it

Tagliatelle with Fontina cheese is a classic Italian comfort food dish, simple, tasty, and best when made with authentic cheese and ancient grain pasta. [...]

Ingredients
  • 50 g (1¾ oz) Fontina cheese
  • 50 g (1¾ oz) unsalted butter
  • 80 ml (2½ fl oz) ml milk
  • 50 g (1¾ oz) Parmigiano Reggiano cheese
  • sea salt to taste
  • 200 g (7 oz) wholemeal Farro tagliatelle
  • nutmeg to taste

Directions

Mariano Pallottini's insight:

Spelt is a very olden grain. There are three different varieties of spelt: Triticum Dicoccum, also called Emmer, Triticum Spelta, also called Spelta or Superior Spelt, and Triticum Monococcum or Little spelt.
From a nutritional point of view spelt contains lot of vitamins (A,E,C and B complex) and minerals (magnesium, iron, calcium) and zinc. Magnesium, present in a high extent, eases insulin employment and improves muscles activity, avoiding cramps. It is very useful for athletes and can replace wheat for those with intolerance. - See more at: Molino Agostini

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Sensibus's curator insight, June 26, 2015 5:39 AM

simple and amazing pasta with cheese

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What Is Farro?

What Is Farro? | Le Marche and Food | Scoop.it
Farro seems to be taking over menus at every stage of the meal -- soups, salads, mains, and even desserts. But what exactly is farro?
Often used as a substitute for pasta or rice, farro is a grain with a nutty flavor similar to brown rice. It is gluten-free and rich in fiber, magnesium and vitamins A, B, C, and E.
Farro may seem trendy, but it's actually ancient. It was first domesticated 10,000 years ago in the Fertile Crescent, has been found in Egyptian tombs, and is believed to have sustained the Roman legions. Today, farro grows in the central and northern Italian regions including Le Marche, Lazio, Umbria, and Tuscany. Historically, these were impoverished areas, and the longevity of its people is sometimes attributed to farro.
True farro is Triticum dicoccum, also known as emmer. Its husk has two spikes. A similar plant, Triticum monococcum, has only one spike and is also called faricella, or "little farro." This has caused widespread confusion, leading Farro di Monteleone di Spoleto to seek the designation of the European Union's Protected Designation of Origin, similar to true Champagne from the Champagne region of France.
Mariano Pallottini's insight:

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Farro Recipes

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Prometeo, Urbino: the organic Emmer from Le Marche

Prometeo, Urbino: the organic Emmer from Le Marche | Le Marche and Food | Scoop.it

Prometeo is an Italian factory that since 1991 has processed cereals and legumes produced by the organic farmers of central Italy. The production of hulled wheats is particularly focused on emmer, Triticum dicoccum, which is the predominant species throughout Italy
Prometeo is placed in Urbino, in the North of the Marche Region, central-eastern Italy, in an environment deeply linked to the traditions of central Italy. The factory provides its suppliers the seeds for landraces, checks fields and assists the farmers during growing, and organizes the storage and dispatch of the product. Prometeo selects its suppliers according to the production area, giving priority to high hill and mountain farms, whose yield is limited for quantity, but of superior quality.
The organic products are controlled and certified along the chain production steps (from producer to consumer), by the IMC (the Mediterranean Certification Institute).  First, the raw material (hulled grains) is carefully cleaned and de-hulled using appropriate equipment to obtain whole (integral) kernels (farro intero). Then, a pearling process applied to produce semi-pearl and pearl grains (farrisum). The breaking of kernels is another process to obtain "tritello" (spezzato) which is the oldest use of emmer. The semi-processed products are sold to the wholesalers or submitted to further processing (milling, pasta making, blowing) carried out by Prometeo on behalf of external partner companies, carefully chosen and subject to the IMC controls relating to organic products.

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A small Restaurant in California connected with Le Marche thanks to a great product

A small Restaurant in California connected with Le Marche thanks to a great product | Le Marche and Food | Scoop.it

Italian born Domenico Maurici, a chef with an international experience, born in Le Marche Italy, traveled to gorgeous Newport Beach, CA and decided to stay. He opened Il Farro in 1993, and realized a lifelong dream of owning his own restaurant where he could share the dishes of his home region with Californians!
Il Farro proposes authentic Italian dishes focused on taste and quality, accompanied by the freshest signature cocktails and wine. At il Farro people can enjoy a romantic walk on the beach, watching the sunset, followed by a delicious casual meal at the restaurant. Restaurant that named for the hearty and delicious whole grain, farro, used in many coastal Italian dishes. Domenico imports spelt directly from Le Marche Region, where it is farmed organically. A product low carb, low gluten, high in fiber and, best of all, tastes AMAZING! Navigate the internet site to discover more about this interesting project.

http://ilfarro.com 

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Spring Soup from Le Marche: Farro & Leek

Spring Soup from Le Marche: Farro & Leek | Le Marche and Food | Scoop.it

Nutrient-rich farro is an ancient grain with a nutty flavor & firm-chewy texture, making it wonderful to cook with in soups, salads & breads. This recipe for Farro & Leek Soup can be built upon based on what's in-season, in the Spring add peas & asparagus for bright flavor or in the Fall try walnuts & porcini creating a rich meaty flavored stew.

You should be able to find farro at most Italian specialty shops or health food stores. We are lucky to find locally grown farro right here in Le Marche, Italy!

Farro and Leek Soup - Minestra di Farro e Porri

Serves 4

  • 2-3 glugs or tablespoons olive oil
  • 2 leeks, white parts only, sliced finely
  • 1 cup or 150 gr farro
  • 1 stalk of celery, finely diced
  • 1 carrot, finely diced
  • 1 onion, finely diced
  • 1 liter meat stock (vegetable or chicken stock is OK, however meat stock adds richer flavor) 
  • herbs of your choice - I use 1 sprig of thyme & a bay leaf
  • 2 tablespoons Parmesan cheese, freshly grated
  • salt & pepper

Click for directions

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Agricola del Frontino - Organic pasta and more from Le Marche

Agricola del Frontino - Organic pasta and more from Le Marche | Le Marche and Food | Scoop.it

In the land of Montefeltro, between the valleys of Candigliano and Metauro in the stretch most uncontaminated dell'Appennino Umbrian-Marche long has rediscovered the true value of cultivation organic farming. Traditions that are renewed over time through products high quality obtained in our pasta with method craft. Pasta drawn to the bronze and dried slowly at low temperatures respecting the ancient recipes master of pasta.

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