Marche & The Food - Magazine n.1

December 21st, 2011 Published by: Marchebreaks
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Le Marche and Food
Le Marche Tradition: Italian
lucky foods for the New Year
December 21st, 2011
Italian custom has it that if you start the New Year
by eating lentils, it will bring you wealth and good
fortune throughout the year (the coin-shaped lentils
are symbolic of fortune).
See it on Scoop.it, via Le Marche and Food
Italian Christmas Food
December 21st, 2011
Traditionally the day of the Vigilia (Christmas Eve)
was a day of partial fast, during which no meat is
eaten. Therefore, the Italian Christmas Eve menu is
typically composed of a variety of fish dishes.
Christmas in Le Marche:
Christmas Dinner
December 21st, 2011
In Le Marche, La Vigilia on 24th December has an
equal importance to Christmas, and is celebrated with
a huge feast of at least 7 courses that usually includes
fish. A typical Vigila dinner begins with antipasti of
different fish dishes such as smoked salmon, lumache
(snails in a tomato sauce), seafood and marinated
anchovies.
The first course (primo piatto) consists of pasta or risotto with
a fish sauce for example. Fish is also the order of the day for
the main course or Il secondo, baked trout, langoustines, or
baccalá (dried salt-cured cod). Plus either eels, red mullet, or,
fried whitebait. Then comes...
Panettone filled with ice-
cream, brandy soaked fruit
and Vino Cotto
December 21st, 2011
Panettone is the Italian traditional Christmas cake which has
a 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 the
Panettone with ice-cream and brandy soaked fruits. Use Vino

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Cotto to soak the cavity of the Panettone. It’s always a winning
dessert. Buy a good quality Panettone or Pandoro (this variety
does not have the candid fruit or raisins) for this recipe.
This recipe is best made a day in advance to allow flavours to
develop and the ice-cream to set.
The Story of a Restaurant in
Le Marche
December 21st, 2011
Efresina was one of seven children born high in the Apennine
Mountains in Eastern Italy. She lived in a snowy little village
with mountain light and winter gales...
Today Efresina’s son Massimo Biagiali runs the Hotel
Ristorante Giardino with his wife Patrizia. He is also a builder,
and has developed a highly enviable wine cellar.
Bettacchi, Pollenza: Christmas
in Le Marche with Panettone,
Pandoro and Nougat
December 21st, 2011
Betacchi represents the highest quality in the Italian
Christmas Cakes and tradition for best artisan confectionery
products. Using top quality ingredients and a lot of passion
to satisfy your taste, Dolciaria Bettacchi produces Pandoro,
Panettone, Nougats and much more...
The ‘pinnacle of porky
products’ from Le Marche
December 21st, 2011
The Marche region of central Italy is a surprisingly beautiful
but unknown part of Italy and for a while we have been looking
for a supplier of traditional Le Marche charcuterie. Last month
we visited three producers on a trip to the region and we were
won over by the Passamonti family at their salumeria in Monte
Vidon Combatte, a small hilltop village 10km from the Adriatic
coast at Pedaso.
Verdicchio di Matelica at its
Best: Azienda Agricola Bisci
December 21st, 2011
Verdicchio is one of the excellence of world oenology and few
producers do it better than Bisci.
Between Ancona and Macerata, Bisci is certainly one of the
estates where the qualities of Verdicchio di Matelica are most
valued. The vineyards were totally replanted starting from the
seventies and are located at an altitude of 300-350 mts on sea
level with southern exposure. The alternation of sunny days
and of fresh and dry nights gives the grapes character and an
extremely fine fragrance. Bisci practices organic agriculture,

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but is not certified organic. Integrated insect and disease
control is followed. The Marche Region monitors climatic data
and informs the growers in regard to the need for disease
control...
(foto http://lafinestradistefania.simplicissimus.it)
Le Marche Pasta: Firdimonte,
Tolentino
December 21st, 2011
Initially the ingredients are mixed by machines set at very low
speed so as to ensure a perfectly homogeneous mixture.
In the next step the mixture is peeled, then differently cut
obtaining various shapes of pasta and placed in special rooms
for drying.
Among Fiordimonte products there are tagliatelle,
pappardelle, the guitar pasta, the fettuccine, flavored pastas
with mushrooms and truffle, specialties pastas with squid ink,
tomato, pepper, spinachs.
Pupillo Antonelli - the original
coffee cream from Le Marche
December 21st, 2011
Is the pride of the company, a coffee mousse fresh and
delicate with a unique taste. A novelty between an ice-cream
and a drink. Exceptional tasted alone, enhances thousands
of appetizing recipes and can be served both in the most
elegant and prestigious nightclubs and in the lidos, Its shot
glass combined with the orange straw is now a fashion among
teenagers, and not only! The success verified was so great that
was identified with his name a new category of product. A
true revolution in the industry.Copied by everyone however
remains inimitable.

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Taste and Genuine Quality
in Le Marche: Salumificio
Mezzaluna, Fermo
December 21st, 2011
Salumificio Mezzaluna di Mezzaluna Nerino was founded in
Fermo, Le Marche, back in 1960, and from a small provincial
artisan enterprise it has gradually developed into an important
company in the charcuterie market.
To comply with stricter hygiene-health standards, the
company has installed new machinery and modern and
sophisticated systems for the continuous monitoring of all
production phases.
The company produces:
Ciauscolo, Salsiccia stagionata, Lonza stagionata, Coppa di
testa, 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
Caffè Pascucci: Espresso
made in Le Marche
December 21st, 2011
"Le Marche-born" Caffe Pascucci is coffee products now also
bio and fashionable cafeterias in franchising With over 300
locations around the world. A Caffè-Pascucci offers at the
same quality standard in every part of the world an extensive
selection of specialty coffee beverages and freshly prepared
sandwiches and salads, in a sleek, stylish setting.
Anchovies of San Benedetto
del Tronto
December 21st, 2011
Euromar offers a good range of products with different species
of 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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Best Restaurants of Le
Marche: Il Casolare dei
Segreti, Treia
December 21st, 2011
This Restaurant in Treia offers you an excellent cuisine, you
can eat with pleasure finding any confort and details are
thoroughly considered.
The Casolare dei Segreti, renovates from season to season
its flavours selecting fresh and genuine products, producing
home-made pasta, bread and sweets. Good selection of the
best regional, Italian and foreign wines.
Christmas Fruit Mince Tarts
from Southern Italy
December 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 and
silky sweet pastry. Passionately created by the women in the
villagers of Southern Italy for many years, these little gems
are well worth the time and effort. I’m sure you will love them
and they make terrific Christmas gifts to those who appreciate
quality and flavour.
Vincisgrassi : Rare Recipes :
Welsh Rarebits
December 21st, 2011
Vincisgrassi has been described by our customers as the best
pasta dish they have ever eaten, which is a great compliment
to me as I am not Italian but Welsh.
Best Restaurants of Le
Marche: Villa Amalia,
Falconara Marittima
December 21st, 2011
Villa Amalia is a friendly, family-run inn but also an excellent
restaurant situated just 80 metres from the beach in Falconara
Marittima. Try the fish and, as dessert, the famous "Torta
Amalia"
Best Lentils of the World and
the splendor of Piano Grande
in The Sibillini Mountains in Le
Marche
December 21st, 2011
Piano Grande, a huge 16 square kilometer plain surrounded
by the barren Sibillini mountain range that once was a glacier

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lake. This entire area falls in the Parco Nazionale dei Monti
Sibillini, one of the most recently established Italian national
parks, which is divided between Le Marche and Umbria.
The Piano Grande attracts tourists from across the globe
every spring and summer when the plains are covered in a
breathtaking abundance of wildflowers called the fioritura.
This area is also responsible for growing famous lentils,
Lenticchie di Castellucio, which are named for the small village
that overlooks the plains.
Spinach, Sausage & Goat
Cheese Egg Casserole
December 21st, 2011
Italians generally do not eat heavy breakfasts, so this is
probably not a recipe you would find in Italy. In Le Marche
however, is surprising to see many savory egg pastries, and
baked egg dishes on the breakfast buffet each morning.
Appetising Predictions for
2012: Le Marche on top for the
Four Seasons' best Chef
December 21st, 2011
Top Four Seasons chefs from around the world dish their
insights into the culinary future.
(drinks media wire) - The culinary world is ever-evolving. With
2012 just around the corner, Four Seasons has peered into
the future of all things delicious by tapping into the wealth of
epicurean expertise at its fingers tips. Here are the predictions
of what will be hot in the gourmet world in the year to come
from the company’s star chefs across the globe.
Emerging Cuisines from Emerging Markets - As the world
grows smaller, the selection of cuisines grows larger and
guests’ palettes are begging to try new flavours. Chef Victor
Casanova of Culina, Modern Italian at Four Seasons Hotel Los
Angeles at Beverly Hills says to keep an eye out for interesting
flavours coming out of Le Marche region of Italy.
Cuochi di Marca: the
association of the best chefs
of 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 the
Marche's finest restaurants.
A Taste of Le Marche - the
book
December 21st, 2011
When the New York Times named the Marche as the prime
Italian 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 boast
excellent ingredients from both land and sea, but also fine
wines, game and truffles. The region that spawned both the
inventor of sparkling wine Francesco Scacchi and the notable
gourmet Gioacchino Rossini is undoubtedly the repository of
an illustrious gastronomic tradition, but it is also very much
on the cutting-edge of contemporary Italian cuisine.

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Terra Bio: the organic farmers
association in Le Marche
December 21st, 2011
TERRABIO - The organic co-operative society of the Italian
Marches - is an association of over 60 agricultural and
processing operations in the Marches (Le Marche).
Many different certified organic products for an healty style of
life
Salucci, Fresh Handmade
Pasta from Montefeltro
December 21st, 2011
Pastificio is a shop in Italy where dozens of kinds of pasta
are made by hand. Each glass case is stuffed with an amazing
array of pastas, including troffie, tagliatelle spezzate, tortellini,
agnelotti, gnocchi, paglia e fieno, pasta reale and lasagna
bianche e verdi... In general is common to watch as the pasta
maker creates the stuffed pasta as cappelletti or ravioli. When
the shop is proud to cut tagliatelle or maccheroncini by hands
you can admire a wonderful technique of knife cut.
Fabio Trabocchi - Le Marche
Chef between New York and
Washington DC
December 21st, 2011
...We were tempted by several of Trabocchi’s pasta offerings,
but knew we couldn’t miss vincisgrassi, the lasagna of Le
Marche, the region of Trabocchi’s birth. Forget heavy, stick to
the ribs lasagna. Trabocchi’s version, surrounded by foam, was
light, the eggy pasta resembling a crepe...
Spaghetti Con Vongole: Le
Marche Italy in a Clam
December 21st, 2011
The meal was succulent and delicious with the sea air blowing
in the sliding glass door. Wine was poured, stories told. How
generous. How amazing and how unbelievably simple. And
there, with my body heavy from travel, I felt Le Marche in my
soul and I was lighter because of it. Thanks Peppe... and tell
the clams thank you as well.

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Domenico Bianchini, Le
Marche, and the Best EVOO of
the World
December 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 the
shade of its trees. We have smelled the scent of the...
How to taste olive oil like
a pro - in Le Marche is great!!!
December 21st, 2011
Firstly look at the oil. In all honesty the look won’t tell you
much (you can get that prized greenish glow by chucking a few
green and verdant olive leaves into the press) so show your
stature by knowing this. The only thing the inspection will tell
you is whether the oil is filtered or not (pretty easy: cloudy with
bits in = unfiltered) but importantly the golden amber glint
will get you in the mood for phase two, the smell test...
A touch of Le Marche... Pasta
with sausage, peas and cream
December 21st, 2011
The cuisine of the Marche region is very rich in meats:
sausages, braised roasts, prosciutto, lonzino, dried sausages
and more!
When I had my restaurant in Cagli, one of the favorites
on the menu was Tortellini alla Montanara - Tortellini with
sausage, mushrooms, peas and panna. Another was "Penne
alla Norcina"...
The Olive Oil in Le Marche: not
only business
December 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 the
harvest. The farm-to-table connection results in an olive oil
that bears the innovative personality of those involved.
Here a delicious day in the life and land of Nudo's collaborative
community...
Le Marche and Food | Scoop.it
December 21st, 2011
“Discover and Explore Le Marche it's rich Italian cuisine found
throughout the region, the great traditional and tasty food”

Marche & The Food - Magazine n.1

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Marche & The Food - Magazine n.1