Olive all’Ascolana (Ascoli style deep-fried stuffed olives) are among the most well-known Italian dishes in the culinary world, and beyond! The name comes from the marvellous city of Ascoli Piceno and the recipe dates back to as early as 1800. They are a type of delicious fried, breaded meatballs with[…]
A dish for all seasons, a specialty which taste never sets: the “Vincisgrassi” or “Vincesgrassi”! Here, in the Marche, instead of the classic Italian “lasagne” we prepare a dish rich of history and local tradition: the vincisgrassi. The most common reliable explanation of the name of this dish is that[…]
The Pizza di Pasqua (Easter cheese bread) is one of the most well-known and cooked Easter dishes in the Marche region. It is a savory and tasty bread full of different types of cheese, pepper and eggs. The aroma of this freshly baked bread tempts to taste it right away together[…]
Do you know which is the most typical dish in our area for Christmas lunch? Definitely the cappelletti in broth!! There is a certain difference between “cappelletti” and “tortellini”, that is the filling, the dough and the texture of the pasta sheets in addition to the shape and origins. Another custom[…]
It’s not Christmas without Passatelli. But let’s just say that any time is a good time to enjoy this tasty and flavourful first dish, especially since over the years this dish has been revised and revisited numerous times. Passatelli (egg noodles made of bread crumbs) are often even served ‘asciutti’’ or[…]
This is a more or less “thick” fish soup which is usually served in soup plates with slices of toasted bread. Tradition has it that the number of different kinds of fish should be 13, perhaps because 13 is the fisherman’s lucky number or simply because there are 13 water[…]
Carnival arrives with its unmistakable parade of colourful floats, costumes, masks, ticker tapes and…delicious sweets! Carnevale, like Mardi gras in other parts of the world, is celebrated in Italy forty days before Easter, as a final party before Ash Wednesday and the restrictions of Lent. During this celebration it is particularly[…]
These appetising little sweets are typically made at Carnival. Depending on the region in Italy, they go by many names, such as Arancini, Limoncini, or Chiacchiere. At our house we’ve always called them Arancini! If you want sweets that will fill your house with their delicious smell, and add flavour[…]
Rabbit is one of the farmyard animals traditionally found in recipes, with variations, throughout Le Marche region. The following is without a doubt part of our age-old farming tradition. This recipe can be varied using chicken in place of rabbit, and will be equally successful. Try Mom Gabri’s recipe here![…]
In Italy every special occasion is tied to culinary tradition and Carnival is no exception! So here is one of the Carnival treats which is never missing from the table of any ‘marchigiano’. Tradition has it that the name ‘cicerchiata’ derives from ‘cicerchia’, the famous certified Slow Food legume, or[…]
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