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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Crescia: The Easter Bread From Le Marche, Italy in Canada

Crescia: The Easter Bread From Le Marche, Italy in Canada | Le Marche and Food | Scoop.it

My Family came to Canada in 1913 from the town of Pesaro in the Province of Le Marche, Italy. Over the years, traditions were lost or no longer practiced as my ancestors blended more into the Canadian fabric. But, Crescia has always survive the test of time and it has now been alive and well for 4 generations in our Canadian family. I’m sure it’s not the same as the one my great-grandmother (Bisnonna Laura) made, but I hope it’s a close second.

Crescia is a vastly different bread, depending on the region of its origins. It can be as thin as focaccia or as high as the crescia that originated in Pesaro. The later is the one that my Family has made for generations, though it was denser and did not rise as high as the one that I make. But, it is similar in its signature ingredients of eggs, black pepper and cheese.[...]

Mariano Pallottini's insight:

Miracolo Gastronomico: la tradizione della Crescia di Pasqua si è perpetuata anche nei nipoti di immigrati Marchigiani in Canada e, come ci insegnano i linguisti, probabilmente anche le ricette come il dialetto si conservano in originale senza contaminazioni esotiche o etero-regionali, integre salvo per la reperibilità degli ingredienti. 

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Celebritize You's curator insight, April 10, 2014 12:21 PM

Anything from Italy is delicious to me!

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Maccheroncini di Campofilone - Pastificio Artigianale Leonardo Carassai

Maccheroncini di Campofilone - Pastificio Artigianale Leonardo Carassai | Le Marche and Food | Scoop.it
Maccheroncini di Campofilone

width 0,1 cm
lenght 50 cm
thickness 0,03 cm
Ingredients: Durum wheat flour, fresh eggs (30%), wheat 00 flour
Cooking time: For best results while cooking our "Maccheroncini" we suggest using plenty of water. When the water is bubbling, add the salt, pour in the pasta and stir it gently after it is softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.
Optimum cooking time ½ minute
Tip of the Chef: ideal with "Bolognese sauce" and accompanied by red wine. Keep in a fresh, dry place. (Original moisture 12.5%)

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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

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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...

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A Taste of Le Marche, Italy

A Taste of Le Marche, Italy | Le Marche and Food | Scoop.it
On a recent trip to Italy’s Marche region, I didn’t so much see the sites as I did taste the flavors.
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Verdicchio di Matelica match Risotto with asparagus, peas and carrots recipe - Telegraph

Verdicchio di Matelica match Risotto with asparagus, peas and carrots recipe - Telegraph | Le Marche and Food | Scoop.it

Risotto con asparagi, piselli e carote, or risotto with asparagus, peas and carrots, is a traditional recipe.

2010 Verdicchio di Matelica, La Monacesca, Marche, Italy £9.95, Waitrose.

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Andreina's Restaurant Loreto: one of the best of Le Marche

Andreina's Restaurant Loreto: one of the best of Le Marche | Le Marche and Food | Scoop.it

The same family has been running Ristorante Andreina just outside the old town centre of Loreto for 50 years. It’s a magically quaint gem serving modern renditions of much-loved local Italian dishes. The glowing fireplace embodies the spirit of Ristorante Andreina where locally-caught game turns slowly on the spit...

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Romcaffè: Marchigiani do it Better...the espresso!!!

Romcaffè: Marchigiani do it Better...the espresso!!! | Le Marche and Food | Scoop.it

Romcaffè produces and distributes from Macerata in all Italy and abroad, a coffee composed of 80% Arabica and 20% Robusta. The taste of Romcaffe blend of beans, could be described as "deep and long, chocolaty and rich, with hints of citrus and a pithy cherry-like finish", a medium strength coffee that can produce a nice thick crema. 

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Uliassi Senigallia Le Marche: the best Fish Restaurant of Italy

Uliassi Senigallia Le Marche: the best Fish Restaurant of Italy | Le Marche and Food | Scoop.it

Do you have an all-time favourite restaurant? One that consistently delivers incredible food and unbeatable atmosphere, where the staff are charming and the service next to none? How long have you been going there . . . five, ten, maybe even twenty years? Has it evolved with the times and are you still delighted and surprised by each mouthful?

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Fonte Presistorica: the water of the sibillini mountains

Fonte Presistorica: the water of the sibillini mountains | Le Marche and Food | Scoop.it

Quote of the source: 700m s.l.m

Authorization: Decreto Ministero Sanità N° 2495 del 30/07/1986 - Aut. D.P.R.M. N° 6488 del 17/10/1988

 Definition: Natural low mineralized water low in Sodium

Physico-Chemical Properties
Analysed by:Università degli Studi di Camerino 12-dic-05

Temperature (°C): 12,1

Hydrogen ion concentration: 7,19
Dry Residues at 180°C (mg/l): 389,48
Conductivity at 25°C (µS/cm): 624,2
Hardness (°F): n.d.
Free Carbon Dioxide (mg/l): 41,28
Dissolved Oxygen (mg/l): n.d.
Oxidability (mg/l): n.d.

Calcium (Ca++): 91,85
Magnesium (Mg++): 30,78
Sodiim (Na+): 8,027
Potassium (K+): 2,446
Hydrogen Carbonate (HCO3-): 396,3
Sulphate (SO4--): 30,73
Chloride (Cl-): n.d.
Nitrate (NO3-): n.d.
Fluoride (F-): n.d.
Lithium (Li+): n.d.
Strontium (Sr++): 0,127
Nitrite (NO2-): n.d.
Ammonium (NH4+): n.d.
Iodide (I-): n.d.
Bromide (Br-): n.d.
Silica (SiO2): n.d.
Hydrogen Sulphide: n.d.
Grado solfidrometrico (H2S): n.d.

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Cibaria 2011 - Macerata: the dining fair in Le Marche

Cibaria 2011 - Macerata: the dining fair in Le Marche | Le Marche and Food | Scoop.it

Macerata holds an event that can give an idea of the complexity of the Italian gastronomic science.
From 30 October to 1 November 2011, the thirteenth edition of "Cibaria", an event dedicated to wine and dining. The objective is to enhance the many excellences of the territory, from the points of view of supply and demand. "Cibaria" is in fact a place of exchange, with days and dates targeted for operators. But even non-professional visitors will find a fine selection of producers, divided by region, and a lot of events. The ticket price is 5 euros.

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Coquus Fornacis - a unic restaurant in Le Marche

Coquus Fornacis - a unic restaurant in Le Marche | Le Marche and Food | Scoop.it

The complex ’”Antica Fabbrica Laterizi” (Ancient brick-kiln) where Coquus Fornacis is set, dates back to 1884. The circular plant makes it one of the most ancient examples of the Hoffman style brick-kilns. 
”Coquus Fornacis” is a marvellous piece of industrial archaeology and offers Le Marche traditional gastronomy reinterpreted in a unic way. 

The ancient furnace will so become a fascinating location for banquets, ceremonies, events, fashion shows... 

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Olive Oil Fattoria Petrini Monte San Vito: Gold Of Le Marche

Olive Oil Fattoria Petrini Monte San Vito: Gold Of Le Marche | Le Marche and Food | Scoop.it
Fattoria Petrini is located in Monte San Vito in the province of Ancona where the tradition on olive oil production dates back to the mid-sixteenth century.
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Olive all'Ascolana: yet another recipe

Olive all'Ascolana: yet another recipe | Le Marche and Food | Scoop.it

Another recipe of this fantastic Le Marche dish. In this case is possible to appreciate the pictures that explain the crucial passages of the preparation. Buon Appetito

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Pandolea Resumes “Bruschetta Tour”

Pandolea Resumes “Bruschetta Tour” | Le Marche and Food | Scoop.it

Italy's National Association of Olive Oil Women will embark on its annual campaign to improve the eating habits of children, while drawing attention to olive oil fraud, said its president, Loriana Abbruzzetti (Oleificio Abbruzzetti - Monterubbiano)

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The Fantastic Cuisines of Le Marche

The Fantastic Cuisines of Le Marche | Le Marche and Food | Scoop.it

Pasatelli in Brodo, Frascarelli con Riso, Vongole Linguini, Squid Ink pasta with fresh cuttlefish, Fish Soup in S Benedetto style, Coniglio in Porchetta, Sfogliata Autunno, Vincisgrassi, Chickling Pea soup in Spelt Loaf, Cresc Tajat con sugo finto, Chickpea puree with Chicory, Pollo in Potacchio, Torta di mele, Varnelli mousse with coffee sauce,

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Orange Cake, Ancona Style (Torta di Arance all'Anconetana) Recipe

Orange Cake, Ancona Style (Torta di Arance all'Anconetana) Recipe | Le Marche and Food | Scoop.it

A really good recipe older than 50 years but always actual and perfect with a cup of tea. Instead of Ouzo you better use Le Marche "Mistrà" or "Anisetta Meletti"

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Saccaria: Le Marche's Coffee from 1882

Saccaria: Le Marche's Coffee from 1882 | Le Marche and Food | Scoop.it

Caffe Saccaria, one of Italy’s oldest established coffee businesses.
Like most of our producers, Saccaria have a great and well documented story of how their business began: on 17th August 1806, a barchetto loaded with coffee and pepper dropped anchor in the then free-trade port of Senigallia. The men in the boat were the forefathers of the families that, in 1882, started the Saccaria coffee importing and roasting business.
The factory is filled with the delicious smell of fresh coffee, from the store filled with hessian sacks of fresh beans from South America, India and Africa, to the roasting rooms where the beans are gently toasted at 200ºC for 15 minutes, to the blending and packing room, where the coffee is snuggled into its distinctive Saccaria branded packs. Saccaria invites you in Senigallia to tour their small factory and, of course, taste a cup or two. (thanks to: http://justsoitalian.wordpress.com)

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Italy's regional specialities for the gourmet traveller: Vincisgrassi Macerata Style

Italy's regional specialities for the gourmet traveller: Vincisgrassi Macerata Style | Le Marche and Food | Scoop.it

Italy has so many local delicacies it's hard to know where to start. Set on a hill above a patchwork of green fields in Le Marche, little-known Macerata has a medieval university, bell towers, a nice art museum, world class summer opera festival in an outdoor arena called the Sferisterio, friendly people and delicious food in its many restaurants, including a sensational take on lasagne called vincisgrassi, which combines meats such as chicken, rabbit and either pork or lamb with mushrooms and truffles. The best places to try it are Trattoria da Ezio, where they've been making wonderful fresh pasta daily since 1959 (http://www.trattoriadaezio.eu/); the sophisticated Da Rosa (http://www.villa-cortese.it/); or the Osteria dei Fiori (http://www.osteriadeifiori.it/).
• Hotel Claudiani (hotelclaudiani.it) has doubles from B&B

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Stockfish Ancona style

Stockfish Ancona style | Le Marche and Food | Scoop.it

Stoccafisso all'Anconetana truly belongs to the history and tradition of that city and is especially cherished by the locals' hearts and tummies. Definitely a classic dish of this area. A fundamental requirement is that the stockfish should be of top quality...

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Lumache alla Marchigiana: Le Marche Style Snails

Lumache alla Marchigiana: Le Marche Style Snails | Le Marche and Food | Scoop.it

Lumache alla Marchigiana recipe from Mario Batali.

 

5 pounds snails, purged overnight with 1/2 pound cornmeal or 2 cans escargot
6 tablespoons virgin olive oil
2 medium onions, thinly sliced
6 cloves garlic, thinly sliced
2 tablespoons chopped fresh thyme leaves
1 cup dry white wine
1 cup black olives, with pits
1 cup basic tomato sauce, recipe follows

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Fried stuffed olives Ascolana style (olive all’ascolana) in Australia

Fried stuffed olives Ascolana style (olive all’ascolana) in Australia | Le Marche and Food | Scoop.it

...This recipe for stuffed olives was a dish I had requested my mother teach me as it is a specialty from my dad's home town of Ascoli Piceno in the Marche region of Italy. These stuffed olives are truly amazing and after tasting these you will never feel the same about olives again! I plan to make these a lot in the future as they are perfect at a dinner party and will always impress...

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Caseificio Di Petrantonio: cheese excperience in Le Marche Region

Caseificio Di Petrantonio: cheese excperience in Le Marche Region | Le Marche and Food | Scoop.it

A Great cheese excperience in Le Marche Region!
If you're a cheese lover, this lovely shop is not to be missed! As well as having an enormous range of all the finest Le Marche cheeses, this establishment runs guided tours to show you the whole process of cheese and ricotta making! Very interesting and enjoyable for children.
The right place for gifts in very nice hampers.

Good range of fresh meats available

Open, mornings only 8am - 1pm, Monday to Saturday
Closed Sundays

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The Solfino Bean: an ancient bean varietal of LE Marche

The Solfino Bean: an ancient bean varietal of LE Marche | Le Marche and Food | Scoop.it

The Solfino Bean has returned to the Marche region and specifically, to Serra de’ Conti. Small, round and pale yellow (like sulphur from which it takes its name), this bean variety was commonly cultivated in the central regions of Italy (Marche, Tuscany and Umbria) in the past. Nearing extinction, it has been brought “back to life“ and cultivated in several areas. It is now once again being grown in the Marche region, as well. 

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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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