Terra Dei Sensi Typical Marchigiano Food&Wine
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Terra Dei Sensi Typical Marchigiano Food&Wine
TERRA DEI SENSI is not a common wholesaler because we do not have a wharehouse we just represent small producers. Visit us at www.terradeisensi.it. We present high quality and rare products still tied to old traditions originating from a small italian region known as Le Marche. We guarantee quality and authenticity because we have chosen carefully our producers.
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Chefs Celebrate White Truffle Season - Forbes

Chefs Celebrate White Truffle Season - Forbes | Terra Dei Sensi Typical Marchigiano Food&Wine | Scoop.it
Chefs Celebrate White Truffle Season Forbes First up, Fabio Trabocchi, a native of the Le Marche region of Italy, one of the few habitats of the delicacy explained, “When we put a truffle-specific dish on the menu, the best approach is to keep it...
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White Truffle is not only Piedmont but also Le Marche...proud of our Tartufo Bianco!!!

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Le Marche, Italy - Red Wines of The Region

Le Marche, Italy - Red Wines of The Region | Terra Dei Sensi Typical Marchigiano Food&Wine | Scoop.it

Le Marche produces a large variety of wines including 13 varieties of wine carrying the D.O.C. (Denominazione di Origine Controllata) label. Many of these wines are little known outside of Italy but visitors to the region have a pleasant surprise when they try the local wine produced by many small aziendas and cantinas and the fantastic prices![...]
Rosso Conero
Produced from grapes which ripen in a restricted sunny area in the foothills of the mountain which goes by the same name just south of Ancona. The prevailing protagonist of it’s composition is the fruit of the Montepulciano vine to which may be added Sangiovese in quantity not exceeding 15% of the total. It is an exceptional wine with a remarkable Mediterranean temperament, a ruby red colour, clear and brilliant, dry flavour pleasing to the taste, rich fruity nose, full bodied and velvety. Alcohol content not less than 11.5%. [...]
Lacrima di Morro d’Alba
A high quality wine produced in a small area north of the River Esino in the province of Ancona with Morro d’Alba at it’s center. It is produced from the lacrima grape, native of the area. A rich ruby red with violet reflections in young wines. A pleasant, dry but smooth taste and a rich fruity nose reminiscent of bilberries and violets. Almost a varietal, a maximum of 15% of other grapes of approved varieties may be added for correction purposes, normally Montepulciano and Verdicchio. After the first racking in late December a 2nd fermentation is induced by the addition of a must produced from partially dried grapes (a method known as the ‘governo Toscano’).[...]
Rosso Piceno
Amongst the thirteen, the one that covers the largest zone of production covering the entire lowlands and medium hills of the centre and south of the region. In the most part, the territory inhabited by the ancient Piceni.
Sangiovese and Montepulciano are used in it’s production with added small measures of Trebbiano and Passerina. A beautiful ruby red colour and a pleasant dry and fruity flavour graded at 11.5% increasing to 12-13% which qualifies the wine as ‘superiore’


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A Short Lesson in Italian Salami & Sausage Making (Le Marche, Italy)

A short fun film on sausage & salami making with two old Italians in Le Marche, Italy. We made 40 kilos of meat to cure in our farmhouse this winter! Join us...
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Success abroad for the typical Cuisine of Le Marche | Casa Luca Emphasizes Authentic Italian Food and Family

Success abroad for the typical Cuisine of Le Marche | Casa Luca Emphasizes Authentic Italian Food and Family | Terra Dei Sensi Typical Marchigiano Food&Wine | Scoop.it

The importance of family in Italian culture isn’t a cliché—at least not for DC chef Fabio Trabocchi and his wife, Maria. They named their latest restaurant, Casa Luca, after their 9-year-old son Luca. It’s been open since July 5 and while more casual than their modern upscale restaurant Fiola, it still showcases Fabio Trabocchi’s authentic Italian cuisine.

From the menu items to the antique china-inspired plates, everything at Casa Luca is meant to feel like home. The food is inspired by the Italian region of Le Marche, where Fabio Trabocchi grew up. [...]


Via Mariano Pallottini
Simone Lupi's insight:

Le Marche one of the last "real" italian region 

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Mariano Pallottini's curator insight, July 21, 2013 7:47 AM

Success abroad for the typical Cuisine of Le Marche 

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Success abroad for the typical Cuisine of Le Marche | Tour of Le Marche Region of Italy at Pazzaluna

Success abroad for the typical Cuisine of Le Marche | Tour of Le Marche Region of Italy at Pazzaluna | Terra Dei Sensi Typical Marchigiano Food&Wine | Scoop.it

Located in Downtown St. Paul, the award-winning Pazzaluna Restaurant & Bar specializes in serving authentic Italian food with style and sophistication. 

Pazzaluna welcomes you to a Tour of Italy Wine Dinner featuring a menu from the LeMarche Region of Italy; home to some of the most delicious seafood, as well as best wines of Italy.

The evening begins on Tuesday, July 30 at 6 pm with a 5-course menu that includes Ascolana Style Olives stuffed with Sausage and Pecorino, Brodetto with Mussels, Clams and Calamari cooked in a Garlic Saffron Broth, Branzino Whole Roasted Sea Bass Served with Roasted Vegetables, Porchetta served with Creamy Polenta, and for dessert, Panzerrotti Marche filled with Figs, Pistachios, Golden Raisins, Pine Nuts and Chocolate. Each course will be created by Pazzaluna Chef Seth Teiken and expertly paired with Italian wines to tantalize your taste buds. [...]


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Mariano Pallottini's curator insight, July 20, 2013 7:16 AM

Chef Victor Casanova of Culina, Modern Italian at Four Seasons Hotel Los Angeles at Beverly Hills, predicted the success already in 2011, when he said to keep an eye out for interesting flavours coming out of Le Marche region of Italy.
After two years we have seen many food events in US, in restaurants and cultural associations. Proposed, to start, as natural pairing in case of Le Marche wine tasting promotional events, the cuisine has conquered all the palates. The cultural identity has grown and recently we assisted to the opening of a Restaurant in Washington DC who can be renowed as the "temple of Le Marche Cuisine": Casa Luca, managed by the famous chef Fabio Trabocchi.

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Lonley Planet's Hidden Foodie Highlights For 2014 Include 'Turkish Viagra' - Huffington Post Canada

Lonley Planet's Hidden Foodie Highlights For 2014 Include 'Turkish Viagra' - Huffington Post Canada | Terra Dei Sensi Typical Marchigiano Food&Wine | Scoop.it
Lonley Planet's Hidden Foodie Highlights For 2014 Include 'Turkish Viagra'
Huffington Post Canada
Vincisgrassi, Le Marche, Italy: lasagna. No less than 12 layers, lasagna here is described as ...
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Basics of Italian Wine and Food Pairings

Basics of Italian Wine and Food Pairings | Terra Dei Sensi Typical Marchigiano Food&Wine | Scoop.it
Sometimes opposites attract, but not always with wine and food. It’s not necessary to always get to mixed up into “what must be drunk with what” according to some wine aficionado’s.  Still, it’s important to remember to always match similar flavors and textures and make sure the intensity of the wine contributes to the flavor of the dish…not over-power it.First, match wine with foods that have similar richness and texture. Think about what is going to bring out the characteristics of both. Balance tastes. Remember that salty and sour tastes in food will make wines taste milder (fruitier and less acidic), whereas most sweet and savory tastes make wines taste stronger (drier and more astringent).Always try to balance the acidity of the food to the wine. The wine should always be just as sweet, or sweeter than what you’re eating.Light, Medium and Full-bodied wines: When you are cooking, remember that light body wines like Pinot Grigio or Soave go well with steamed, lightly sauteed, or poached foods. Medium and full-bodied wines like Montepulciano d’Abruzzo, Brunello or Barolo go better with grilled, roasted, or baked dishes that have intense flavors. Poultry: Game birds such quail, turkey, duck, and squab have earthy flavors that are more robust than chicken. Because of this, you should pair them with wines that can pick up those characteristics of spice and earth. A beautifully balanced Amarone pairs extremely nicely.Fish and Seafood: There is a myth that seafood must be paired with white wine – but it does not always have to be.Consider the region. 

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Elisabetta Tosi's curator insight, May 30, 2013 4:04 AM

A good start also for wines from Verona and Veneto...