Oct 14, 2012

Marche or Le Marche in the “International Cuisine”
Share

Geography: Marche is a region located in the central area of Italy with a long coastal area which is up to 173 km. The land is mostly hilly except for a very narrow coastal strip. The areas nearer the coastal plain are celebrated for their fertile rounded hills topped by ancient fortified towns. The inland mountainous zones are mostly limestone and are noted for bare peaks, rushing torrents, dramatic gorges and many complexes of caves.

With a long coastal line, it’s reasonable that seafood accounts for a large proportion in Marche’s cuisine. Fresh seafood such as clams, squid, grey mullet, cuttlefish and codfish are essential in many dishes such as brodetto, stoccafisso, etc. Inland, wild and domestic pigs are used for sausages and hams
The hilly inland is beneficial for oak tree to grow and creating a perfect environment for the scare mushrooms: truffles.

Population: While the coastal areas are fairly heavily populated, the beautiful inland countryside is sparsely inhabited. The total population of the region is around 1.5 million with an average density of less than 150 inhabitants per square kilometre. The region covers just under 10,000 square kilometres.

Language (dialect): Marchigiano. There are notable grammatical and idiomatic differences between Marchigiano and standard Italian language.

Staple food of Italy: pasta, olives, olive oil, tomatoes, capers, garlic, oregano, basil, pancetta, anchovies, rapini, cannelini beans, cheese (Parmesan, romano, mozzarella), arborio rice, red peppers, parsley…
Staple food of Marche: pork and sausage (marchigiani eat more meat than any other Italians), fish and seafood, mushroom (truffles)

Traditional recipe:

Vincisgrassi recipe
While lasagna is a traditional dish from Romagna, Vincisgrassi is traditional from Macerata, in the region of Marche.

The tradition goes that this dish was created by adding extra ingredients to the Bolognese sauce to impress a German general called Windisch Graetz who was passing through Marche region in 1799. He certainly was impressed and the recipe remains one of the most traditional and delicious Italian pasta dishes.
Ingredients

  • 1 tbsp extra virgin olive oil
  • 50g chopped onion
  • 50g chopped carrots
  • 50g of chopped celery
  • 1 garlic clove
  • Bay leaves
  • 1 glass of dry red wine
  • 400g lean minced beef
  • 100g with pork mince
  • 50g chicken livers
  • 50g cock’s comb (optional)
  • 50g chicken giblets
  • 500g of peeled tomato
  • 1 tsp tomato paste
  • 250g of egg lasagna sheets
  • Butter, to grease
  • 100g Parmesan cheese, crumbled
  • 250g Italian mozzarella cheese, crumbled
  • Butter, extra

Béchamel sauce

  • 60g butter
  • 60g flour
  • Pinch of ground nutmeg
  • 1L milk, warm

Click For Directions

See on lie0005.blogspot.fr

Enhanced by Zemanta

Tags: , , , , , , ,

Mariano Pallottini

I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate.
I am passionate about Le Marche Region in Italy, follow me to discover it.
0

Content Curator

Mariano Pallottini

I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate. I am passionate about Le Marche Region in Italy, follow me to discover it.

More Curations by Mariano