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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Wild Cherry Liquor from Le Marche, Visciolino

Wild Cherry Liquor from Le Marche, Visciolino | Le Marche and Food | Scoop.it

A thriving local tradition in Le Marche is making homemade liquors/liqueurs to be served after dinner as a digestivo.  Using pure alcohol or grappa infused with fruits & herbs such as visciolino (wild cherry), nocino (walnut vanilla), brugnolino (wild plum/sloe) & many more! [...]

1 liter of red wine
100 leaves of visciole (wild cherry tree)
10 leaves of a peach tree
Let soak for 10 days & filter.
Add 600 grams of sugar
1/2 liter of grappa or pure alcohol
Mix well, incorporating the sugar.
Bottle & enjoy! You can let it continue to season or age as well - keep in cool dark storage. 

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Homemade Dandelion Liqueur

Homemade Dandelion Liqueur | Le Marche and Food | Scoop.it

Ever since I discovered how Taraxacum officinale is called in English, I thought that it's a funny name... Dandelion is originally Dent de lion (Lion tooth), the French name for it. It's called the same in Italian (Dente di leone) and I guess that it refers to the toothed shape of the leaves.
But the really funny name is the other French common name (as well its name in Northern Italian dialects): Pissenlit (pee in bed) that refers to its diuretic properties.
Its freshly grown leaves are collected in spring and early autumn, boiled and eaten along with other wild plants. They are known in Northern Le Marche as Erbe di campo (lit. Field herbs) and they are usually sauteed with olive oil (lard in the traditional version) with garlic.
The roots are collected, dried, ground and used as a (not very interesting) substitute for coffee.
But my favorite use is Dandelion flowers liqueur!
You need:

  • 100 dandelion flowers (collected when fully in bloom)
  • A syrup made with 250 g of water and 300 gr of sugar
  • 2 whole lemons cut in pieces
  • Juice of 2 lemons
  • 750 g of water
  • 750 g of 95º alcohol

(you can use Vodka and reduce the amount of water accordingly)

Click for directions

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Nocino (Green Walnut Liqueur)

Nocino (Green Walnut Liqueur) | Le Marche and Food | Scoop.it

Would you call a liqueur "preserve"? Actually alcohol is a great way to preserve things, but in this case you're throwing away the "ingredient" and keep the alcohol (the "preserver")...
Whatever you call it I will post this anyway!
Nocino is probably one of the very few Italian recipes that are prepared in most regions from the far North down to the South. 

NOCINO

  • 24 green walnuts
  • 1 litre alcohol (95%)
  • 4 cloves
  • 2 cm cinnamom stick
  • 300 gr sugar


Click for directions

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