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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Passione Carnale Steakhouse: Meat Lovers Restaurant Le Marche

Passione Carnale Steakhouse: Meat Lovers Restaurant Le Marche | Le Marche and Food | Scoop.it

Hera a place in San Benedetto del Tronto, Le Marche the "Meat Lovers" can not miss.

Passione Carnale is a restaurant with a great selection of the best international typologies of meat.

  • BRAZILIAN PICANHA -  Meat typical of Brazil is one of the best and most famous around the world. The picanha is a cut of beef; characterizes a layer of fat that melts during cooking, giving the right flavor to the meat.
  • ANGUS The conformation and fat score is the dominant and only the cattle with a marbling of fat are selected suitable for export.
  • MARCHIGIANA The tenderness and texture of the meat are the main elements of Marchigiana Cattle Race. Bright red color and good flavor are the results of a great and genuine power. 
  • BLAK ANGUS is coming from Kansas (USA) and is grown in large American prairies. Meat very tender and juicy characterized by a good curl which is the result of the special diet that the animals following in the final phase of their life.
  • BUFFALO The buffalo meat are red, juicy and very tender given the young age of slaughter are in between the leaner and lighter. They have very low content of cholesterol, but high values ​​of protein and iron. The buffalo meat is also tender, tasty, tasty and digestible.
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The Good Food of Le Marche: Rossi, Moresco

The Good Food of Le Marche: Rossi, Moresco | Le Marche and Food | Scoop.it

Butchery with beef, pork and lamb meat, - Dairy with several kind of cheese:caciotta, dark mature, cottage cheese... Production of many different Le Marche typical charcuterie: ciabuscolo, cured ham, cured pork loin, salami, sausages

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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

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