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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A Le Marche Chef  behind the success of a Restaurant in London

A Le Marche Chef  behind the success of a Restaurant in London | Le Marche and Food | Scoop.it

For nearly 30 years, Vicino Restaurant has been serving authentic Italian food on 189 New King’s Road in the London borough of Hammersmith and Fulham. It stands proud with its beautiful brick building adorned with pretty flowers. Inside it is decorated as if you were you sitting in a perfectly curated Italian courtyard with colourful flowers, murals and Italian posters. [...]

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A Le Marche Chef  behind the success of the Vicino Restaurant in London

Marco Moscoloni, the head chef, originates from Le Marche in Italy where he worked for six years. It was when he moved to London he built up his reputation for his authentic Italian cooking style working at Caldesi, the renowned Marylebone Italian restaurant, Dolada Mayfair, and Convivo in Belgravia...

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Le Marche Restaurants Abroad: La Marchigiana, Mendoza, Argentina

Le Marche Restaurants Abroad: La Marchigiana, Mendoza, Argentina | Le Marche and Food | Scoop.it

In 1948 Nonna Fernanda looking to shape her destiny, came from the Italian Regione Marche to Mendoza, Argentina. Since those times on, The Marchigiana Restaurants has the same objectives: that the clients have a great time and enjoy the great cuisine: from the traditional Italian pasta, made in the traditional way, to the firewood grill, barbeque “cuyano” style. Furthermore La Marchigiana offers a variety of season dishes for every taste: Poultry, meats, fresh and light dishes.

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Best Le Marche Restaurants: Agriturismo La Rocca, Roccafluvione - TripAdvisor

Best Le Marche Restaurants: Agriturismo La Rocca, Roccafluvione - TripAdvisor | Le Marche and Food | Scoop.it

Agriturismo La Rocca, Roccafluvione is a very well reputed Le Marche's Restaurant on Tripadvisor. This place is ranked 5th on 4.384 Restaurants in Le Marche Region. Click on the photo if you want to see 48 unbiased reviews of Agriturismo La Rocca, rated 5 of 5 on TripAdvisor and ranked #1 of 6 restaurants in Roccafluvione.

The place is appreciate for the simple and typical cuisine and for the large portions. Ideal if you like roast meat and mushrooms

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http://www.agriturismo-la-rocca.it/en

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A Piece of Le Marche in California: Giardino Restaurant, Westlake Village

A Piece of Le Marche in California: Giardino Restaurant, Westlake Village | Le Marche and Food | Scoop.it

Tucked away at the very right heart of Westlake Village, Executive Chef Francesco Pesce is pleased to offer you the most refined, delicious Italian specialties, many from the Marche region which is located in the heart of Italy.
Owners Matteo Carletti and Giorgio Pierangeli,  have created "Giardino" to bring a new authentic Italian eatery with traditional and cutting edge specialties to Westlake Village!

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Le Marche Food in Canada | La Pentola Continues Its Famiglia Supper Series With 10 Course Marche Feast

Le Marche Food in Canada | La Pentola Continues Its Famiglia Supper Series With 10 Course Marche Feast | Le Marche and Food | Scoop.it

Vancouver, BC | La Pentola’s Famiglia Supper Series continues this April as we take a trip to the region of Marche, Italy. Join us Sunday, April 27 at 6pm to dine family style at a communal table with your neighbours and friends. For this 10+ course Italian feast Chef Lucais will feature classic dishes including Olives Ascolane and Vincisgrassi as well as coastal Marche inspired fish, seafood, meat, and farm fresh vegetable dishes. We encourage you to reserve as seating is limited. The cost is $55 per person for 10+ courses. Learn more about the restaurant after the jump…

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Best Le Marche Restaurants | Il Tiglio deserves a Michelin star!!

Best Le Marche Restaurants | Il Tiglio deserves a Michelin star!! | Le Marche and Food | Scoop.it

Just passed into my 57th year in grand style at a fantastic restaurant near Montemonaco in the Sibillini mountains.  It is called Il Tiglio and has a masterful chef, Enrico Mazzaroni, who has trained with the best Parisian chefs and has brought the best of French cooking and married it with the wonderful fresh ingredients from our Appenine mountains, like white and black truffles, new potatoes, and other fresh produce and meats cured in house.  I always have said, for everyday eating, italian food can't be beat for freshness, simple goodness etc., but if you tell me I am going to die tomorrow, I am off to the best french restaurant I can find.  Now I have found Enrico who does this marvelous mix of the two and tops off the great kitchen work with a marvelous wait staff and a room captain/sommelier who has put together the most impressive wine list I have seen in our region, full of nice choices from our province, our region, most other regions of Italy and international entries.  [...]

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http://www.iltiglioagriturismo.it/ristorante-il-tiglio.html 

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Emanuele Properzi - A Man and his Restaurant: La Cipolla d'Oro, Porto Recanati

Emanuele Properzi - A Man and his Restaurant: La Cipolla d'Oro, Porto Recanati | Le Marche and Food | Scoop.it

The kitchen asks for the whole possible attention, but it compensates with boundless pleasures of the senses.
The rustle of the water that flows through the leaves of lettuce, the dry hit of the knife that cuts the piglet, the fresh perfume in summer that spreads the fruit when it is peeled, the resistance of the sauce against the spoon when it grows thick in the saucepan and the marvelous lightness of the parmesan cheese that goes out of the grater and accumulates in soft hillocks. In the kitchen the time goes slowly and offers an universe of small satisfactions.

Caressed by the sun and surrounded by old cypresses, the Cipolla d’Oro is a country house restructured respecting the tradition and the desire to offer a country hospitality, exploiting in the best way the calm of the country and the relax of our swimming pool. Our guests can find again the taste for the things done with the heart.
In our restaurant we every day wait on dishes à la carte, prepared with seasonal products. The specialties of the house are the rich buffet of antipasti, the delicious main dish to the duck, to the wild boar and the vegetables and the roast meat. The list wines offers an ample selection of wines coming from Marche region and from other italian regions to reasonable prices.

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Le Marche Best Restaurants: Uè Enoteca, Monteprandone

Le Marche Best Restaurants: Uè Enoteca, Monteprandone | Le Marche and Food | Scoop.it

Uè Enoteca in Monteprandone is a cosy little restaurant - winebar that ranked 7 of 2,203 in Le Marche (and 1 of 5 restaurants in Monteprandone) with 41 reviews on Tripadvisor. The Cuisine is Italian and offers the possibility to eat after midnight. This is a nice modern formula, ideal for dinner aperitif and after dinner. Uè enoteca offers a wide and fine selection of wines, cocktails and house specialties. Out of chaos and the daily routine this is small culinary temple made of delicious appetizers, bread and homemade pizza, traditional dryed cod fish and succulent grilled steaks.

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Sarah Topps's curator insight, February 11, 2013 2:10 PM

Great - somewhere different to try!

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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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Best Restaurants of Le Marche: Da Gustin, Bargni di Serrungarina

Best Restaurants of Le Marche: Da Gustin, Bargni di Serrungarina | Le Marche and Food | Scoop.it

A very small, intimate restaurant in the village of Bargni, you really do need to book . Catia & Virginio who own this restaurant used to run the quite exceptional Villa Federici... So they set about converting a part of their own house into this lovely restaurant. Everything is produced on the premises and you can see your meal being cooked in front of you . The food is very special--in keeping with the atmosphere of the restaurant. We went there 3 times when we were there last week and enjoyed some of the most lovely food we have had in Italy.The welcome is so genuine and sitting outside the views are wonderful...

(tripadvisor review)

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Best Restaurants of Le Marche: Ristorante Due Cigni, Montecosaro

Best Restaurants of Le Marche: Ristorante Due Cigni, Montecosaro | Le Marche and Food | Scoop.it

From Civitanova you direct inland to visit the Church of "Santa Maria a Piè di Chienti", one of the most interesting medieval architechture of Le Marche, very impressive inside. Not far away you can cross the threshold of a restaurant very well considered by the critic, so essential in the furnishings as rich in the gastronomic research, with a cellar judged among the most interesting in Italy.
The Restaurant Due Cigni, elected Restaurant of the Year 2011, focuses a lot on quality, origin and seasonality of products that combined with the Mediterranean preparations are the basis for a cuisine that rediscovers the regional specialties updated with innovative techniques and special combinations.

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Romantic Restaurants of Le Marche: Il Galeone, Torre di Palme

Romantic Restaurants of Le Marche: Il Galeone, Torre di Palme | Le Marche and Food | Scoop.it

This is a romantic restaurant because the location and the stunning sea views. Located in the Romantic village of Torre di Palme, standing up on a cliff dominating in distance the town of Porto San Giorgio, it offers many homemade meat and fish dishes that incorporate high quality local ingredients. The restaurant, runned by a young couple and its chef have received numerous recognitions and awards. The best romantic part of the restaurant is the terrace, where one can sit and enjoy a meal with a breathtaking view of the Adriatic Sea.

Description - Restaurant serving Mediterranean cuisine.

Main course about € 25.00 - € 35.00
Menu about € 43.00 - € 55.00
Method of payment:  Amex, Mastercard, Visa, Diners, JCB, CartaSi

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Lonely Planet review for La Cantineta Restaurant in Ancona, Italy

Lonely Planet review for La Cantineta Restaurant  in Ancona, Italy | Le Marche and Food | Scoop.it
Ranked #1 of 26 things to do in Ancona by Lonely Planet travellers. Off Piazza del Plebiscito, the upstairs restaurant offers checked tablecloths, a constantly going TV and cheap and filling meals.
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A small Restaurant in California connected with Le Marche thanks to a great product

A small Restaurant in California connected with Le Marche thanks to a great product | Le Marche and Food | Scoop.it

Italian born Domenico Maurici, a chef with an international experience, born in Le Marche Italy, traveled to gorgeous Newport Beach, CA and decided to stay. He opened Il Farro in 1993, and realized a lifelong dream of owning his own restaurant where he could share the dishes of his home region with Californians!
Il Farro proposes authentic Italian dishes focused on taste and quality, accompanied by the freshest signature cocktails and wine. At il Farro people can enjoy a romantic walk on the beach, watching the sunset, followed by a delicious casual meal at the restaurant. Restaurant that named for the hearty and delicious whole grain, farro, used in many coastal Italian dishes. Domenico imports spelt directly from Le Marche Region, where it is farmed organically. A product low carb, low gluten, high in fiber and, best of all, tastes AMAZING! Navigate the internet site to discover more about this interesting project.

http://ilfarro.com 

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Best Le Marche Restaurants: Il Picciolo di Rame, Vestignano

Best Le Marche Restaurants: Il Picciolo di Rame, Vestignano | Le Marche and Food | Scoop.it

This tiny Restaurant can offer a wonderful and unic experience in all Le Marche. The place is comfortable, peaceful and charming rustic. The location is simply fantastic, inside the old castle of Vestignano few kms from Caldarola.
The "il Picciolo di Rame" is actually ranking 5th of 4398 restaurants in all territory of Le Marche in Tripadvisor and has got the Excellence certificate 2014. The 5 on 5 reviews are incredibly 137.
The cuisine is Le Marche traditional the chef acquired with a nomadic experience in all Maceratese territory.
This place is open only on Saturday and Sunday and has just few seats so it is highly recommended to book in advance.

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Anthony Lombardo, Chef in a 800 seats restaurant in Washington, studied in Le Marche

Anthony Lombardo, Chef in a 800 seats restaurant in Washington, studied in Le Marche | Le Marche and Food | Scoop.it

Chef Lombardo [recently] went from a 155-seat, 4,000-square-foot restaurant that does 200 covers at its busiest to an 800-seat, 37,000-square-foot place that can easily top 1,000 covers (and that’s just at dinner). He traded a staff of 13 for one with 10 sous-chefs, 66 line cooks, 12 prep cooks, a pastry chef and two assistantsplus 19 dishwashers.

At cooking school, Lombardo met Daniel Giusti, and after graduation, the two friends went to the Istituto Superiore di Gastronomia in Le Marche, Italy, to study regional cooking with noted Italian chefs. Lombardo stayed for 18 months, working in small-town restaurants in Piedmont and Abruzzi. At one, Villa Maela, the chef knew Roberto Donna, and in 2005, Lombardo wound up in Washington working at Donna’s Galileo. [...]

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Slow Food Restaurant in Le Marche

Slow Food Restaurant in Le Marche | Le Marche and Food | Scoop.it

Saving those foods [click on the photo] and spreading the Slow Food ethic requires the attention not only of individuals, but also restaurants.  Francesco Ovarelli, owner of La Valle Del Vento, only recently registered his restaurant with Slow Food, but he’s been a strong supporter of local vendors since he opened 12 years ago.

 “We started with an idea to work with good products just from the area,” says Ovarelli, “It’s simple for us because we live in a beautiful area with good products and great farmers.” [...]

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Le Marche Food in the world | Fabio Trabocchi’s Fiola Mare | Washington Harbour

Le Marche Food in the world | Fabio Trabocchi’s Fiola Mare | Washington Harbour | Le Marche and Food | Scoop.it

As a beach-loving kid growing up near the Adriatic Sea in the Le Marche region of central Italy, Fabio Trabocchi liked to stick his head under the water, taste the brine and spy the sea creatures in their natural habitat of rocks, sand and swaying seaweeds. That's one source of his inspiration at Fiola Mare, the superstar chef's new Italian seafood restaurant on Georgetown's waterfront at Washington Harbour. For the 40-year-old Trabocchi, an all-natural approach is best. [...]

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Best Le Marche Restaurants: Ristorante Martinelli, Apecchio

Best Le Marche Restaurants: Ristorante Martinelli, Apecchio | Le Marche and Food | Scoop.it

Ristorante Martinelli, Apecchio: See 58 unbiased reviews of Ristorante Martinelli, rated 5.0 of 5 on TripAdvisor and ranked #1 of 4 restaurants in Apecchio.


"We just happened onto this place when staying nearby it is a real jewel. The service was great and the food was excellent. The cinghale ragu was brilliant and the venison excellent, actually we went with 20 people once and about 16 the next time and everyone raved about the food, the wine and the total experience. If you our in this area it's a must!!"

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Best Le Marche Restaurants: Il Tiglio, Montemonaco

Best Le Marche Restaurants: Il Tiglio, Montemonaco | Le Marche and Food | Scoop.it

The Restaurant il Tiglio, also an agriturismo, is a nice Restaurant in Montemonaco that ranked 11 of 2,215 in Le Marche (and 1 of 5 restaurants in Montemonaco) with 55 reviews on Tripadvisor.

The restaurant Il Tiglio has born 25 years ago in Montemonaco, a beautiful village in the mountain side in southern Le Marche. The restaurant has nice atmosphere in an elegant and sophisticated dining room evoked also by the mighty presence of the Sibillini Mounts. The dishes are delicious, the presentation vibrant and creative and the Chef, with a great imagination, is always experimenting new combinations without compromising the quality. Good is the selection of local wines available: Rosso Piceno, Marche Rosso IGT, Pecorino, Passerina, Rosso Offida, Falerio dei Colli Ascolani.
The average meal includes six plates; three appetizers, two first courses and a second course: home-made bread with olive oil choice of salts; light courgette fritters; deep fried stuffed olives; soft cheese with a smoky cured ham; a fish-based soup; riccotta souffle; open ravioli with mushrooms, chestnuts and pork, as dessert a mousse studded with caramelised almonds and decorated with dried wild flowersand (only an example)

It is possible to book after midnight.

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Willy Luciani's curator insight, May 19, 2013 4:51 AM

a one place to share...

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Le Marche Restaurant Abroad celebrates anniversary with five-course feast

Le Marche Restaurant Abroad celebrates anniversary with five-course feast | Le Marche and Food | Scoop.it

AN ITALIAN Le Marche chef living in Rugeley will celebrate the fourth anniversary of his canalside restaurant by laying on a special gourmet feast.

Giuseppe Iaconi opened Il Marchigiano at The Plum Pudding in Armitage in 2008 and will invite guests on October 27 to sample a five-course fine food feast from his homeland in the Le Marche region of Italy, including one of Giuseppe’s speciality steak dishes and a complimentary glass of champagne for every guest.
Mr Iaconi, who was born and raised in the small hill town of Ripatransone between the Adriatic and the Apennine mountains has spent his life immersed in the region’s cooking, which is peasant inspired using the finest fresh ingredients.
“We had a very successful Italian gourmet evening last month, so we decided to celebrate our fourth anniversary with another one – but one which will be just a little bit more special,” he said.
The meal is priced at £24.95 a head and places can be booked through the Plum Pudding’s web site at www.ilmarchigiano.co.uk  or by ringing 01543 490330.

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Best Restaurant of Le Marche: Al Cuoco di Bordo, Senigallia

Best Restaurant of Le Marche: Al Cuoco di Bordo, Senigallia | Le Marche and Food | Scoop.it

Up past the port town of Ancona is another treasure of a town, Senigallia. Along the waterfront you can find one of the best restaurant of le Marche, called "Al Cuoco di Bordo". There the verbal menu changes daily and always includes some interesting crudo, spectacular pastas like black spaghetti alla chitarra with squash blossoms and tiny shrimp, or a surprising orecchiette with clams and sea beans, or a great salt crusted bass. This restaurant has been prized with the "Premio Vincenzo Perini 2011" for the "Best Brodetto of Le Marche" (a rich traditional fish stew).

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Pesceazzurro Fano: Seafood self service restaurant

Pesceazzurro Fano: Seafood  self service restaurant | Le Marche and Food | Scoop.it

“Hard to find better food at that price” Reviewed on Tripadvisor on 19 September 2011:
PesceAzzurro is the local answer to a fast food. Actually, it is a fresh fish self-service restaurant, managed by a local fishermen's cooperative society, having a great success (they're opening similar restaurants elsewhere in Romagna).
With 11 euro you can eat five dishes and drink water and wine. Dishes are usually basic, but taste good.
Obviously, you've also to remember the context: next to the sea side, it can be very crowded, with long cues and waiting times... and also very noisy. The secret is choosing the less crowded days and hours (usually, in the middle of the weak, next to opening hours).
The restaurant is open on a seasonal basis


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Ashley Bartner's comment, April 30, 2012 1:22 AM
Great lunch spot for a mix of locals in business suits, families & everything in between - not fancy, slide your tray but a great value & good fish!
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Best Restaurant of Le Marche: La Barca sul Tetto, Ancona

Best Restaurant of Le Marche: La Barca sul Tetto, Ancona | Le Marche and Food | Scoop.it

The La Barca sul Tetto is a refined and elegant restaurant in Ancona (new ferry terminal at the port) where the good taste of hospitality is combined with good food. Decorated in the 50's New Yorker style, the restaurant is one of the best interpreters of seafood in the region, is a hymn to the fish caught daily (never bred).
Each preparation is expression of extensive knowledge of cooking and raw materials, delicious dishes typical of the Marche, reinterpreted in a very special way by the chef, able to fascinate for their goodness, their taste and their delicacy: Maccheroncini di Campofilone with cockles, the fabulous seafood carbonara, the amazing Adriatic roast fish and never forget the tasting appetizers.

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Le Marche Cuisine goes to London: Sartoria, 20 Savile Row

Le Marche Cuisine goes to London: Sartoria, 20 Savile Row | Le Marche and Food | Scoop.it

Lukas Pfaff, head chef at Sartoria, is set to evoke tradition with a new menu for the month of February that celebrates authentic food from the lesser-known central Italian region of Marche

A starring dish on Lukas’s new menu is a version of olive ascolane: large olives from Ascoli in Italy, with the stone removed and stuffed with pork, beef and veal, breaded and deep-fried. “Olive ascolane is the most famous dish from the Marche region; it’s served everywhere,” says Lukas. “Usually, elderly Italian women cook the dish at home and sell it at their local market in paper-cone cups. It’s a very special dish that has a lot of history.”

For the love of fried food

Fried food is so prevalent in the rugged region of Marche that local Italians established a festival to celebrate the glorious tastes of batter-rich, deep-fried food, known as the Fritto Misto festival. The nine-day event features a feast of deep-fried dishes, including the quintessential olive ascolane, and usually takes place in spring.

Another fried favourite on menus in the region, particularly on the coastal side of Marche (near Ancona), is fried fish. “The food of Marche is very rustic,” says Lukas. “It was originally quite a poor region, so fried dishes are popular. Scarafolata (deep-fried lemon and rum fritters) are also typical of Marche and are traditionally served around Carnevale time in February.”

The traditions exposed

From precious black truffles and dried fruit sausages to strong, salty cheese matured in caves, the Marche region boasts an intriguing food culture that is steeped in tradition. 

“People from Marche cook their pork with a homemade sweet wine, called vincotto,” explains Lukas. “The wine provides an extra depth to the flavour of the dish. Formaggio di fossa, the cheese matured underground in caves, is also very typical to the region. You add a tablespoon to a creamy sauce and it adds a great kick-start!”

Further information

Olive ascolane, scarafolata and vincotto-lacquered pork belly are available on Lukas’s regional set menu during the month of February. Visit Sartoria’s website to find out more.

If you can’t wait that long, try recreating Lukas’s olive ascolane dish at home. See the recipe here.

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