Le Marche and Food
151.1K views | +6 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!

TIPICITA': Showcasing the very best food and drink products

TIPICITA': Showcasing the very best food and drink products | Le Marche and Food | Scoop.it

Showcasing the very best food and drink products, Fermo, in the Marche region, plays host to Tipicità this March. The top drawer food and wine products will be on display in addition to a selection of some of the finest local crafts and hand-made jewellery items. It's food and drink at the top of the bill though and in addition to the products, there will be special exhibitions and thematic areas that look at the latest trends in this field. These include a traditional market that will look at the comparison between the producer and the consumer, a beer hall farm and an area that will boast special eco-friendly products. All sorts of specialities will be available at this three-day event including cereals, oils, cheeses, meats and of course, the finest wines.

Mariano Pallottini's insight:

http://www.tipicita.it/ 

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

From Le Marche to Australia | Pizza Volante in Brisbane

From Le Marche to Australia | Pizza Volante in Brisbane | Le Marche and Food | Scoop.it

Sandro and Mel Falzolgher are the owners and creators of Pizza Volante Boutique Mobile Woodfired Pizzeria.

Mel grew up in Byron Bay, and met Sandro when he was visiting his extended family in Mullumbimby. Sandro’s uncle Zio Luciano came to the northern rivers in the 1950s to cut cane and settled in Mullumbimby, even owning the Empire Cafe where he made pizzas. Sandro and Mel have recently moved back to Byron Bay from Brisbane where, although they enjoyed building up their business, they missed a sense of community for themselves and their children, so they have moved back to be close to their families.

Sandro was born in Fermo on the east coast of Italy (Le Marche). Learning the art of pizza-making from the top pizza chefs in the business is a serious undertaking in Italy, and Sandro spent most of his 20s working in and running small pizzerias in his region of Le Marche. After a trip home he was missing Italy and true pizza so he built a wood-fired pizza oven in the yard of his Brisbane home. [...]

Mariano Pallottini's insight:

PIZZA VOLANTE

0438 118 992
www.pizzavolante.com.au 

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

Le Marche Passion for Coffee: Tosteria Caffè Vittori, Fermo

Le Marche Passion for Coffee: Tosteria Caffè Vittori, Fermo | Le Marche and Food | Scoop.it

Tosteria coffee Vittori supplies coffee quality for every type of consumption. Lines for professional channels of bars, restaurants, pizzerias, to those for domestic consumption.
Tosteria Caffè Vittori in Fermo is a company that is both modern because of the equipments and traditional because the considerable know-how to reach the total quality.
The Quality key factors for the company are represented by an attentive search for and selection of the raw materials comprising the blends and masterful roasting techniques and professionalism of the roaster, who knows how to blend these various species of coffee which may differ from one harvest to the next. The blend is balanced and harmonious blending that always offers the intense aroma and unmistakable flavor of real Italian-style coffee.

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

Taste and Genuine Quality in Le Marche: Salumificio Mezzaluna, Fermo

Taste and Genuine Quality in Le Marche: Salumificio Mezzaluna, Fermo | Le Marche and Food | Scoop.it

Salumificio Mezzaluna di Mezzaluna Nerino was founded in Fermo, Le Marche, back in 1960, and from a small provincial artisan enterprise it has gradually developed into an important company in the charcuterie market.
To comply with stricter hygiene-health standards, the company has installed new machinery and modern and sophisticated systems for the continuous monitoring of all production phases.
The company produces:
Ciauscolo, Salsiccia stagionata, Lonza stagionata, Coppa di testa, Salami, Guanciale stagionato, Fegatino stagionato, Culatta di prosciutto stagionato con cotenna, Doppio gusto: lonzino con lardo, Fiocco dolce di prosciutto stagionato, Prosciutto stagionato nostrano c/osso, Lardo teso stagionato

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

Clara, Organic Extra Virgin Olive Oil from Le Marche

Clara, Organic Extra Virgin Olive Oil from Le Marche | Le Marche and Food | Scoop.it

The Clara Consortium was founded with the intention of safeguarding and promoting the heritage of olive cultivation in Le Marche. With dedication, we nurture single-variety organic olive groves at risk of genetic erosion from which we extract high-quality extra-virgin olive oil with excellent organoleptic properties and unique flavours. [...]

more...
Tsang Xiang's curator insight, November 29, 2014 5:55 AM

Hi! Welcome to the BIBLE EXPO ONLINE! here at http://truthcaster.com  #today #fashionblogger #streetstyle #fashion #burberry #lady #ootd #milano #top#asos #me #‎PuertoRico‬‪#‎NewYorkCity‬ ‪#‎California‬ ‪#‎ChileComeOn‬ ‪#‎Texas‬ ‪#‎Chicago‬ ‪#‎Atlanta‬‪#‎Miami‬ ‪#‎Boston‬ ‪#‎RepublicaDominicana‬ ‪#‎CostaRica‬ ‪#‎Colombia‬‪#‎Venesuela‬ ‪#‎Bolivia‬ ‪#‎Panama‬ ‪#‎Mexico‬ ‪#‎Guatemala‬ ‪#‎Nicaragua‬‪#‎Salvador‬ ‪#‎Argentina‬ ‪#‎Cuba‬ ‪#‎Ecuador‬ ‪#‎Perú‬ ‪#‎Paraguay‬ ‪#‎Uruguay‬‪#‎Honduras‬

Scooped by Mariano Pallottini
Scoop.it!

Ciauscolo: a worthy winter indulgence

Ciauscolo: a worthy winter indulgence | Le Marche and Food | Scoop.it

[...] Marche a region often overlooked by tourists and Italians alike– is in the middle of Italy, bound by the Adriatic sea and the Sibillini mountains. Apart from its photographic vantage points, it is more importantly, the home region of ciauscolo. More specifically, the sausage is produced in the provinces of Macerata, Fermo and Ascoli Piceno– which have subsequently held PGI (Protected Geographical Indication) status since 2009.
Made from cuts of pork shoulder and belly, lonza (pork sirloin), prosciutto, and some extra fat, ciauscolo is seasoned simply with black pepper, salt, garlic, and sometimes vincotto (a sweet cooked wine). The finely minced mix is then cased, and left to dry for one day. The sausages are then cold-smoked over juniper branches for another two days, and finally left to age for two weeks
With such a brief age time, the result is a softer, spreadable sausage that is habitually had over bread. A lightly seasoned and slightly smoked, almost-raw spread, its texture is more akin to a paté–thus making ciauscolo distinct from the well-known, dryer salumis synonymous with Italian fare. However, for those who aren’t so keen on gnawing raw, you can also get ciauscolo that has been seasoned for a few weeks longer, and find yourself the more familiar, dryer, sausage texture. Both are worthy additions to your charc’t board; but the former, more so.
I would suggest a wine, but, why not follow the juniper theme and bring out a decent gin? It’s 2013! Let’s get modern!

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

Tipicità - Made in Marche Festival

Weekend-long culinary experience showcasing food and beverages flavors, traditions and products from across the entire Region Marche. The Festival features tasting events, seminars and demonstrations.

Tipicità is the ultimate Marche Region showcase, an exhibition of all “Marche Product” contents, including food, wines, touristic supply and Made in Marche creations. An “event container” including: congresses, guided tastings, workshops and several brand new formats of foodtainment. An authentic experience that will drag your senses and soul through landscape, history, art, nature food and wine…


Fermo April the 21st/23rd 2012


The Program: www.tipicita.it

more...
No comment yet.