Curated By Marchebreaks
To write Cooking with Italian Grandmothers, Jessica Theroux has spent a year traveling around Italy, cooking with Italian women that were recommended to her as she traveled the country. The book nourishes the soul as she shares recipes and wisdom from a disappearing generation of women whose cooking is steeped in simple traditions based on [...]
Curated By Marchebreaks
Description: Babylon, Marche Rosso Igt, is a blend of three varietals - Montepulciano 55% – Lacrima 25% – Merlot 20% . First year of production 2011, Municipality/area of production Marche Region Vineyard: The vineyards where the grapes come from are located on the hills of the province of Ancona, at an average altitude of 200 mt [...]
Curated By Marchebreaks
Vittorio Beltrami is a cheese extremist, a philosopher, an Italian Einstein (with matching hairstyle), and a village madman. He confronts everybody around him with his “I am more Slow Food than Slow Food” philosophy, whether they will listen to him or not. “Too much technology! Everything should be made by manually! Goats are as smart [...]
Curated By Marchebreaks
Many believe that Rome was saved in 207 BC when the invading Carthaginians drank too much Bianchello and were turned back at banks of the Metauro River. Whatever the case, Bianchello has been a favorite of Le Marche for centuries and was given immediate DOC status in 1969. Morelli’s bianchello is grown on a mere [...]
Curated By Marchebreaks
Gnocchi are small Italian dumplings usually made from potato, flour (traditionally buckwheat flour) and egg and shaped into small ovals. Home-made gnocchi are truly delicious and much easier to prepare than you might imagine. Ingredients for 4 people potatoes – 600g/21oz wheat flour – 180g/6.3oz eggs – 2 Parmesan – 1 spoon Spinach – 1 [...]
Curated By Marchebreaks
Rèsio is a natural sweet wine obtained from the Verdicchio grapes being left on the vine to wither. The straw yellow colour denotes great extracts; Its brilliant hues reveals the absence of oxidization mainly thanks to botrytis cinerrea acting on the grapes. Of a good acidity and pleasant taste. PRODUCTION AREA Area of the Castles [...]
Curated By Marchebreaks
Torrone Bedetti in a tempting confectionery, offers unforgettable tastes and fragrances of past times. A tradition handed down from father to son for three generations. Genuine and carefully chosen ingredients, handmade production, an untiring search for quality as well as a sheer taste for things that are simple but delicious. Bedetti produces attractive products, thanks [...]
Curated By Marchebreaks
Grapes: Sangiovese 100% Alchol: 14,5% Bottles Produced: 3.000 Price: 12,00€ Description: Gamet red, dense. A complex aroma of marasca cherry and red plum, also in jam, cyclamen and dehydrated red rose. Then nutmeg, licorice and hydrocarbons. The taste is warm, soft enough and fresh, with caressing tannins and savory. Full bodied, persistent, the end is [...]
Curated By Marchebreaks
For more than a thousand years, Italian hands have mixed and molded these few simple ingredients into this primary staple of their cuisine. But over the last few years, a battle for the soul Italian cuisine has begun: homemade pasta is getting harder to find. It’s a colorful history. According to Burton Anderson, author of [...]
Curated By Marchebreaks
Anyway, you did read the headline correctly, in this case I’m not talking about Pecorino the Cheese. I’m talking about the grape that’s native to Marches in Italy. It’s also listed as 0ffida-DOC – 0ffida is a municipality in the Province of Ascoli Piceno in the Marches Region. Pecorino is a rare find because it’s [...]
Curated By Marchebreaks
The Azienda Agraria Angeli in le Marche boasts a varied production of natural foods growing at an altitude of about 900 m above sea level between the towns of Pieve Torina, Fiordimonte and MonteCavallo. Among the cheeses, we find: Pecorino, mixed cheese, pecorino natural enzymes, natural enzymes caciotta, Caciofiore Among the flavored cheeses we find [...]
Curated By Marchebreaks
FiberPasta is a dietetic pasta having the same pleasant taste as traditional Italian pasta, despite containing 15% of fibre, that means more than twice the amount of fibre of dark whole-wheat pasta. FiberPasta is made with 98% durum wheat and the addition of 2% inulin (prebiotic soluble fibre). The high amount of soluble and insoluble [...]
Curated By Marchebreaks
The two giants in question are not Primo Carnera and Bruno Sammartino and Rosso Piceno is not the name of the venue for the fight card. The two giants in fact are (shockingly) grapes – Sangiovese and Montepulciano, and Rosso Piceno is the name of an extensive appellation in The Marche. Strangely, despite what I’ve [...]
Curated By Marchebreaks
The Berluti Wine Company stands amidst the rolling hills of Candia and Montesicuro in Ancona, Italy. Founded in 1974, the farm has a surface of 45 hectars in the Marches countryside, with its back to the Conero Riviera that the vineyards unfold where the Montepulciano grapes give their best, expressing the variety’s characteristics to the [...]
Curated By Marchebreaks
By Kenneth Foo A look at a hog’s heaven near the mountain town of Cagli reveals one secret in the magic story of how salumi has become a star of Italy’s culinary culture. “I want them to be happy, because a happy pig is a delicious pig,” said Sergio, clad in mud-splattered cover-alls and dusty [...]
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