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The First and only Curation Magazine about all Made in Le Marche Region of Italy in Food. Follow us on: http://www.scoop.it/t/le-marche-and-the-food Discover and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
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December 21st, 2011 Published by: Marchebreaks
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Le Marche and FoodLe Marche Tradition: Italianlucky foods for the New YearDecember 21st, 2011
Italian custom has it that if you start the New Yearby eating lentils, it will bring you wealth and goodfortune throughout the year (the coin-shaped lentilsare symbolic of fortune).
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Italian Christmas FoodDecember 21st, 2011
Traditionally the day of the Vigilia (Christmas Eve)was a day of partial fast, during which no meat iseaten. Therefore, the Italian Christmas Eve menu istypically composed of a variety of fish dishes.
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Christmas in Le Marche:Christmas DinnerDecember 21st, 2011
In Le Marche, La Vigilia on 24th December has anequal importance to Christmas, and is celebrated witha huge feast of at least 7 courses that usually includesfish. A typical Vigila dinner begins with antipasti ofdifferent fish dishes such as smoked salmon, lumache(snails in a tomato sauce), seafood and marinatedanchovies.
The first course (primo piatto) consists of pasta or risotto witha fish sauce for example. Fish is also the order of the day forthe main course or Il secondo, baked trout, langoustines, orbaccalá (dried salt-cured cod). Plus either eels, red mullet, or,fried whitebait. Then comes...
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Panettone filled with ice-cream, brandy soaked fruitand Vino CottoDecember 21st, 2011
Panettone is the Italian traditional Christmas cake which hasa soft and buttery texture and full of candied fruit and raisins.It’s wonderful just as it is, but in a our family we stuff thePanettone with ice-cream and brandy soaked fruits. Use Vino
December 21st, 2011 Published by: Marchebreaks
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Cotto to soak the cavity of the Panettone. It’s always a winningdessert. Buy a good quality Panettone or Pandoro (this varietydoes not have the candid fruit or raisins) for this recipe.This recipe is best made a day in advance to allow flavours todevelop and the ice-cream to set.
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The Story of a Restaurant inLe MarcheDecember 21st, 2011
Efresina was one of seven children born high in the ApennineMountains in Eastern Italy. She lived in a snowy little villagewith mountain light and winter gales...
Today Efresina’s son Massimo Biagiali runs the HotelRistorante Giardino with his wife Patrizia. He is also a builder,and has developed a highly enviable wine cellar.
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Bettacchi, Pollenza: Christmasin Le Marche with Panettone,Pandoro and NougatDecember 21st, 2011
Betacchi represents the highest quality in the ItalianChristmas Cakes and tradition for best artisan confectioneryproducts. Using top quality ingredients and a lot of passionto satisfy your taste, Dolciaria Bettacchi produces Pandoro,Panettone, Nougats and much more...
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The ‘pinnacle of porkyproducts’ from Le MarcheDecember 21st, 2011
The Marche region of central Italy is a surprisingly beautifulbut unknown part of Italy and for a while we have been lookingfor a supplier of traditional Le Marche charcuterie. Last monthwe visited three producers on a trip to the region and we werewon over by the Passamonti family at their salumeria in MonteVidon Combatte, a small hilltop village 10km from the Adriaticcoast at Pedaso.
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Verdicchio di Matelica at itsBest: Azienda Agricola BisciDecember 21st, 2011
Verdicchio is one of the excellence of world oenology and fewproducers do it better than Bisci.Between Ancona and Macerata, Bisci is certainly one of theestates where the qualities of Verdicchio di Matelica are mostvalued. The vineyards were totally replanted starting from theseventies and are located at an altitude of 300-350 mts on sealevel with southern exposure. The alternation of sunny daysand of fresh and dry nights gives the grapes character and anextremely fine fragrance. Bisci practices organic agriculture,
December 21st, 2011 Published by: Marchebreaks
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but is not certified organic. Integrated insect and diseasecontrol is followed. The Marche Region monitors climatic dataand informs the growers in regard to the need for diseasecontrol...
(foto http://lafinestradistefania.simplicissimus.it)
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Le Marche Pasta: Firdimonte,TolentinoDecember 21st, 2011
Initially the ingredients are mixed by machines set at very lowspeed so as to ensure a perfectly homogeneous mixture.In the next step the mixture is peeled, then differently cutobtaining various shapes of pasta and placed in special roomsfor drying.
Among Fiordimonte products there are tagliatelle,pappardelle, the guitar pasta, the fettuccine, flavored pastaswith mushrooms and truffle, specialties pastas with squid ink,tomato, pepper, spinachs.
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Pupillo Antonelli - the originalcoffee cream from Le MarcheDecember 21st, 2011
Is the pride of the company, a coffee mousse fresh anddelicate with a unique taste. A novelty between an ice-creamand a drink. Exceptional tasted alone, enhances thousandsof appetizing recipes and can be served both in the mostelegant and prestigious nightclubs and in the lidos, Its shotglass combined with the orange straw is now a fashion amongteenagers, and not only! The success verified was so great thatwas identified with his name a new category of product. Atrue revolution in the industry.Copied by everyone howeverremains inimitable.
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December 21st, 2011 Published by: Marchebreaks
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Taste and Genuine Qualityin Le Marche: SalumificioMezzaluna, FermoDecember 21st, 2011
Salumificio Mezzaluna di Mezzaluna Nerino was founded inFermo, Le Marche, back in 1960, and from a small provincialartisan enterprise it has gradually developed into an importantcompany in the charcuterie market.To comply with stricter hygiene-health standards, thecompany has installed new machinery and modern andsophisticated systems for the continuous monitoring of allproduction phases.
The company produces:
Ciauscolo, Salsiccia stagionata, Lonza stagionata, Coppa ditesta, 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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Caffè Pascucci: Espressomade in Le MarcheDecember 21st, 2011
"Le Marche-born" Caffe Pascucci is coffee products now alsobio and fashionable cafeterias in franchising With over 300locations around the world. A Caffè-Pascucci offers at thesame quality standard in every part of the world an extensiveselection of specialty coffee beverages and freshly preparedsandwiches and salads, in a sleek, stylish setting.
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Anchovies of San Benedettodel TrontoDecember 21st, 2011
Euromar offers a good range of products with different speciesof anchovy, always elaborated under strict quality control:
-Anchovy fillets stuffed with Almonds-National Anchovies Fillets
-Anchovy Flavoured With Parsley
-Fillets of Anchovies stuffed with cherry tomatoes
Euromar can guarantee, with its Industrial Frozen product,that there is no “anisakis”, please ask for the certificate
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December 21st, 2011 Published by: Marchebreaks
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Best Restaurants of LeMarche: Il Casolare deiSegreti, TreiaDecember 21st, 2011
This Restaurant in Treia offers you an excellent cuisine, youcan eat with pleasure finding any confort and details arethoroughly considered.The Casolare dei Segreti, renovates from season to seasonits flavours selecting fresh and genuine products, producinghome-made pasta, bread and sweets. Good selection of thebest regional, Italian and foreign wines.
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Christmas Fruit Mince Tartsfrom Southern ItalyDecember 21st, 2011
These truly sensational fruit mince tarts are sure to impress– with their decadent deep filling of vine fruit, dried fruit,roasted nuts, Vino Cotto, coffee, liqueur and spices andsilky sweet pastry. Passionately created by the women in thevillagers of Southern Italy for many years, these little gemsare well worth the time and effort. I’m sure you will love themand they make terrific Christmas gifts to those who appreciatequality and flavour.
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Vincisgrassi : Rare Recipes :Welsh RarebitsDecember 21st, 2011
Vincisgrassi has been described by our customers as the bestpasta dish they have ever eaten, which is a great complimentto me as I am not Italian but Welsh.
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Best Restaurants of LeMarche: Villa Amalia,Falconara MarittimaDecember 21st, 2011
Villa Amalia is a friendly, family-run inn but also an excellentrestaurant situated just 80 metres from the beach in FalconaraMarittima. Try the fish and, as dessert, the famous "TortaAmalia"
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Best Lentils of the World andthe splendor of Piano Grandein The Sibillini Mountains in LeMarcheDecember 21st, 2011
Piano Grande, a huge 16 square kilometer plain surroundedby the barren Sibillini mountain range that once was a glacier
December 21st, 2011 Published by: Marchebreaks
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lake. This entire area falls in the Parco Nazionale dei MontiSibillini, one of the most recently established Italian nationalparks, which is divided between Le Marche and Umbria.The Piano Grande attracts tourists from across the globeevery spring and summer when the plains are covered in abreathtaking abundance of wildflowers called the fioritura.This area is also responsible for growing famous lentils,Lenticchie di Castellucio, which are named for the small villagethat overlooks the plains.
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Spinach, Sausage & GoatCheese Egg CasseroleDecember 21st, 2011
Italians generally do not eat heavy breakfasts, so this isprobably not a recipe you would find in Italy. In Le Marchehowever, is surprising to see many savory egg pastries, andbaked egg dishes on the breakfast buffet each morning.
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Appetising Predictions for2012: Le Marche on top for theFour Seasons' best ChefDecember 21st, 2011
Top Four Seasons chefs from around the world dish theirinsights into the culinary future.
(drinks media wire) - The culinary world is ever-evolving. With2012 just around the corner, Four Seasons has peered intothe future of all things delicious by tapping into the wealth of
epicurean expertise at its fingers tips. Here are the predictionsof what will be hot in the gourmet world in the year to comefrom the company’s star chefs across the globe.
Emerging Cuisines from Emerging Markets - As the worldgrows smaller, the selection of cuisines grows larger andguests’ palettes are begging to try new flavours. Chef VictorCasanova of Culina, Modern Italian at Four Seasons Hotel LosAngeles at Beverly Hills says to keep an eye out for interestingflavours coming out of Le Marche region of Italy.
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Cuochi di Marca: theassociation of the best chefsof Le Marche (only in Italian)December 21st, 2011
The Official Site of the Association "Cuochi di Marca".The association Cuochi di Marca embraces eighteen of theMarche's finest restaurants.
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A Taste of Le Marche - thebookDecember 21st, 2011
When the New York Times named the Marche as the primeItalian destination for the food-loving traveller in May of 2005,those already familiar with the region could only wonder,"What took them so long"? Not only can the Marche boastexcellent ingredients from both land and sea, but also finewines, game and truffles. The region that spawned both theinventor of sparkling wine Francesco Scacchi and the notablegourmet Gioacchino Rossini is undoubtedly the repository ofan illustrious gastronomic tradition, but it is also very muchon the cutting-edge of contemporary Italian cuisine.
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December 21st, 2011 Published by: Marchebreaks
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Terra Bio: the organic farmersassociation in Le MarcheDecember 21st, 2011
TERRABIO - The organic co-operative society of the ItalianMarches - is an association of over 60 agricultural andprocessing operations in the Marches (Le Marche).
Many different certified organic products for an healty style oflife
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Salucci, Fresh HandmadePasta from MontefeltroDecember 21st, 2011
Pastificio is a shop in Italy where dozens of kinds of pastaare made by hand. Each glass case is stuffed with an amazingarray of pastas, including troffie, tagliatelle spezzate, tortellini,agnelotti, gnocchi, paglia e fieno, pasta reale and lasagnabianche e verdi... In general is common to watch as the pastamaker creates the stuffed pasta as cappelletti or ravioli. Whenthe shop is proud to cut tagliatelle or maccheroncini by handsyou can admire a wonderful technique of knife cut.
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Fabio Trabocchi - Le MarcheChef between New York andWashington DCDecember 21st, 2011
...We were tempted by several of Trabocchi’s pasta offerings,but knew we couldn’t miss vincisgrassi, the lasagna of LeMarche, the region of Trabocchi’s birth. Forget heavy, stick tothe ribs lasagna. Trabocchi’s version, surrounded by foam, waslight, the eggy pasta resembling a crepe...
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Spaghetti Con Vongole: LeMarche Italy in a ClamDecember 21st, 2011
The meal was succulent and delicious with the sea air blowingin the sliding glass door. Wine was poured, stories told. Howgenerous. How amazing and how unbelievably simple. Andthere, with my body heavy from travel, I felt Le Marche in mysoul and I was lighter because of it. Thanks Peppe... and tellthe clams thank you as well.
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December 21st, 2011 Published by: Marchebreaks
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Domenico Bianchini, LeMarche, and the Best EVOO ofthe WorldDecember 21st, 2011
We love Olive Oil.And really, we should. We know the land where it comes from.We have felt the breeze through the hills. We have sat in theshade of its trees. We have smelled the scent of the...
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How to taste olive oil likea pro - in Le Marche is great!!!December 21st, 2011
Firstly look at the oil. In all honesty the look won’t tell youmuch (you can get that prized greenish glow by chucking a fewgreen and verdant olive leaves into the press) so show yourstature by knowing this. The only thing the inspection will tellyou is whether the oil is filtered or not (pretty easy: cloudy withbits in = unfiltered) but importantly the golden amber glintwill get you in the mood for phase two, the smell test...
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A touch of Le Marche... Pastawith sausage, peas and creamDecember 21st, 2011
The cuisine of the Marche region is very rich in meats:sausages, braised roasts, prosciutto, lonzino, dried sausagesand more!When I had my restaurant in Cagli, one of the favoriteson the menu was Tortellini alla Montanara - Tortellini withsausage, mushrooms, peas and panna. Another was "Pennealla Norcina"...
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The Olive Oil in Le Marche: notonly businessDecember 21st, 2011
Nudo family goes far beyond their "adopt-an-olive-tree"program, fields and presses. It's a close community as well,with owners traveling to visit their trees and help with theharvest. The farm-to-table connection results in an olive oilthat bears the innovative personality of those involved.
Here a delicious day in the life and land of Nudo's collaborativecommunity...
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Le Marche and Food | Scoop.itDecember 21st, 2011
“Discover and Explore Le Marche it's rich Italian cuisine foundthroughout the region, the great traditional and tasty food”
