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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Le Marche do it better: The True Taste Of Truffles

Le Marche do it better: The True Taste Of Truffles | Le Marche and Food | Scoop.it
My search for authentic truffle recipes, not found on the Internet nor in cookbooks, brings me to some inspiring places. Here, in the heartland of truffle culture, in the Central Apennines, I knew I would find something special because this is the only place where truffles can be eaten fresh all year round.
Mariano Pallottini's insight:

Read about the fabulous truffles of the Piceno's Area

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Discover Le Marche traditional food preserved by Monks

Storico Fresco Travel, with the support La Cucina dello Spirito, offers gastronomic tours in the Piceno Area of southern Le Marche to discover and experience the traditional food, cooking and history of the Marche region.

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History, secrets and recipes of a monastic kitchen from Piceno in Le Marche

History, secrets and recipes of a monastic kitchen from Piceno in Le Marche | Le Marche and Food | Scoop.it

The initiative "La Cucina dello Spirito" aims to promote the territory around Monteprandone and its landscape, cultural heritage and cuisine. Ermetina Mira, one of the owners of Hotel San Giacomo, wanted to promote this initiative dedicated to fine food and wine and monastery traditions, inspired by the figure San Giacomo della Marca, originally from Monteprandone. The event involves restaurants, hotels and tour operators and includes three cycles of events related to three precise periods: Lent, summer and Christmas.
The "Cucina dello Spirito" includes various events such as conferences, conventions, round tables, tours in museums and spiritual places, themed tours, concerts of sacred music, historically re-enacted dinners in cloisters, taste-testing and workshops. In particular, religious tours (Monteprandone - Loreto, Monteprandone - Madonna dell'Ambro) and food and wine tours on farms and wine vineyard in the Piceno area are organized.
The "Cucina dello Spirito" is also a title of a book. It's subtitle translated to "History, secrets and recipes of a monastic kitchen from Piceno to Le Marche".
The book is based on Tommaso Lucchetti's research, conducted since 2005 by the Association I Sapori del Piceno, on the ancient cooking practices in monasteries.
The book contains an anthology of convent recipes that have survived over time and a historical guide to the knowledge and arts of the pantry, kitchen and dining room of the monks and nuns, from the origins of monasticism to today.
A cultural, material and intellectual system that travelled from community to community, while constantly exchanging ideas and improving practices: a world you can discover all through this book page after page.

Mariano Pallottini's insight:

http://www.amazon.it/cucina-spirito-segreti-ricette-monastica/dp/8876634622/ref=sr_1_2?ie=UTF8&qid=1365711807&sr=8-2&keywords=la+cucina+dello+spirito 

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