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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Scooped by Mariano Pallottini

Tortellini with Vino Cotto (or use Sapa instead)

This recipe is unique and uses Vino Cotto. This meat filled Tortellini, is extremely tasty and delicious and delicate. 

  • 1 x batch of fresh pasta mix (as per video on our cooking channel)
  • 250grams x beef mince
  • 50grams x slithered radicchio
  • 80grams x fresh ricotta cheese
  • 50grams x grated parmigiano
  • 30grams x olive oil
  • 60grams x milk soaked almonds
  • 1/2 x lemon freshly squeezed
  • 2 x tablespoons of Vino Cotto
  • salt to taste


-have a batch of freshly made pasta dough ready to be rolled
-mix all ingredients together in a bowl and place to side
-roll out pasta and cut into shapes (100mm diameter circles)
-make up an egg wash and coat pasta shapes
-make up balls with prepared mixture using teaspoon measure (approx)
-place in middle of cut pasta shape
-allow egg wash to dry then seal and shape accordingly
-add tortellini to salted boiling water and allow tortellini to rise to the surface and cook for further three minutes
- drain and serve to taste

Mariano Pallottini's comment, February 21, 2013 11:56 AM
Salve Marco, io ti ringrazio per la precisazione. Premesso che il mio auspicio è quello che tu usassi lo strumento dei commenti maggiormente e non solo per precisazioni o puntualizzazioni. Vorrei chiederti dove ho scritto che Sapa e Vino Cotto sono la stessa cosa? Sono un sommelier di secondo livello e so benissimo la differenza fra i due prodotti, conosco anche le caratteristiche organolettiche e la similitudine fra i due prodotti in termini di Acidità, zuccheri carammellizzati e il fatto che (almeno dalle mie parti) come ingredienti, quindi nei processi termici di preparazione, vengano ad essere considerati alternativi (anche se non identici). E' in virtù di queste considerazioni che ho inserito la Sapa, che a mio giudizio potrebbe meglio sposarsi con la ricetta, visto anche il suo maggior uso in primi piatti della tradizione. Non sei d'accordo?
Marco Lorenzetti's comment, February 22, 2013 3:14 AM
Mi ha confuso quel SAPA instead del titolo. Comunque, siamo colleghi, anch'io sono sommelier di II livello.
Mariano Pallottini's comment, February 22, 2013 5:25 AM
Nessun problema. Continua a seguirmi, spero sempre di farti diventare un blogger. :-)
Scooped by Mariano Pallottini

Pastificio De Carlonis, Campofilone: tradition on the table

Pastificio De Carlonis, Campofilone: tradition on the table | Le Marche and Food | Scoop.it

Campofilone has the best Fresh Egg Pasta tradition of Le Marche. DE CARLONIS pastamaker is linked to the cultural and culinary roots of his land. The care, the passion and the research for the best ingredients represent the secrets for a traditional pasta rich in taste and quality.

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Scooped by Mariano Pallottini

Mom’s Broth - Il Brodo della Mamma

Mom’s Broth - Il Brodo della Mamma | Le Marche and Food | Scoop.it

If you want to prapare ravioli - cappelletti - tortellini in brodo, or more typical Le Marche soups such as:

You need as main ingredient the broth and also a good one the "brodo della mamma" or even better "il brodo della nonna". The Bartolini in US seams to care about the most traditional way to prapare the broth. Here their Recipe

Mom’s Broth Recipe

total time: approx. 3.5 hours


  • 1 or 2 chicken thighs, with skin and bones
  • 1 or 2 chicken backs
  • or
  • 2 or 3 chicken thighs, with skin and bones
  • —————-
  • 1 medium-sized slice of beef shank or beef “soup bone” with meat attached.
  • (2 – 3 tbsp extra virgin olive oil, if browning meat and vegetables)
  • 1 large onion, cut into large chunks – or – 2 medium, cut into chunks
  • 2 carrots, cut into chunks
  • 2 celery stalks, leaves included, cut into chunks
  • 2 – 4 garlic cloves, smashed
  • 1 tomato, rough chopped
  • 4 – 6 parsley sprigs
  • (salt & pepper, if making soup and not broth)
  • 4 to 7 quarts of water, depending upon amount of meat used


For true “brown” chicken stock, purists will omit the beef.
Heat the olive oil in a large stock pot over medium-high heat. Add the onions, carrots, and celery. Stir occasionally while sautéing until the vegetables are lightly carmelized, about 10 minutes. Remove from pan and reserve.
In the same pan, sear the meats. You may have to work in batches.
When the last of the meat has been browned, return the vegetables to the pot, add the garlic, tomato, parsley, and enough water to cover all the pan’s contents by 3 inches, at least.
For Mom’s brodo:
Add all the ingredients to a large stock pot, and add enough water to cover all the pan’s contents by 3 inches, at least.
Bring the ingredients to a boil, then reduce to a soft simmer. Periodically skim the film off of the surface.
For a pot this large, I will continue simmering the broth for 2.5 to 3 hours. Your cook-times may vary depending upon how much brodo you’re making.
When finished simmering, take the brodo off of the heat to cool somewhat. Remove the meats and reserve. Pour the broth through a fine mesh strainer, discarding the cooked vegetables and herbs. Depending upon its intended use, you can pour the broth through a clean kitchen towel, resulting in a clearer brodo. Refrigerate once strained.
Once the broth is well-chilled, the fat will have risen to the top and can be removed relatively easily with a large spoon. Once the fat has been removed, store the brodo in air-tight containers in the refrigerator for a few days, or, in the freezer for several weeks.

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