La Tavola Marche: From the hustle-bustle of life in NYC to organic farmers and inn keepers in le Marche
La Tavola Marche is an Agriturismo and Cooking School hosted by an American couple, Ashley and Jason Bartner, proud residents of Sant’Angelo in Vado, in Le Marche, central Italy that, after years of travel and eating their way through every state and country they visited, decided to share their love for food with others in this unique way.
Chef Jason Bartner is a professional chef with over 12 years of high-end culinary experience in San Francisco and New York City, Executive Chef at numerous restaurants in New York City as well working for Dean & DeLuca and Dufour Pastry Kitchens. He has served dignitaries and celebrities, but enjoys most cooking simple dishes with local ingredients.
Ashley currently writes a monthly column for Italia! Magazine on their everyday adventures of life in Le Marche, Italy. She is also proud to be named to the Board of Directors for The International Culinary Tourism Association, continuing her efforts to promote culinary tourism.
Jason and Ashley are also influenced by the Slow Food philosophy and do their best to lead by example, only cooking what is in season and locally grown, thus supporting the local economy.Ashley and Jason chose to move to Italy to celebrate life every day, every meal:“What better place to share my love for food than the beautiful region of Le Marche with a perfect balance of coastal fruits of the sea, intensively farmed midlands, and the wild harvest of the mountains. Everywhere in Le Marche, seafood, in all types and varieties, is abundantly available. Inland and north from the coast, game flourishes. Truffles grow happily on the roots of old oaks. In addition, wild boar, which ends up in marvelous ragù and sausages, fatten on the acorns of this ancient forest. Between the mountains and the sea, there are gently rolling hills rich in farro and wheat, peaches and plums, tomatoes, garlic, fennel, basil, lavender, and rosemary. On the farms, pigs, chickens, turkeys, ducks, and cattle all fatten on the grasses of Le Marche. This variety typifies the region and why it is the perfect place on earth.“It is the simplicity of the Marchigiani cuisine that astounds me, a philosophy of choosing seasonal ingredients at their peak and letting them sing. Food that really touches all five of our senses.”
I am passionate about Le Marche Region in Italy, follow me to discover it.
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