We had a scintillating culinary trip to the Marche region of Italy the last Saturday of March!
Each course included traditional Marchigiana ingredients and recipes. The antipasto, “Cinque sapori”, or five tastes, pictured below featured Olive all'Ascolana (olives stuffed with 3 types of meat and vegetables and then battered and fried) and the spreadable salami of the Marche called Ciauscolo. Buonissimo!
The next course was the classic fish stew of the Marche coast of the Adriatic called Brodetto which features 13 types of pesce, no more and no less. We made Brodetto all’Atlantico as our version of Brodetto. Yes we had 13 types of fish.
|Grigliata Mista di Carne|
Our featured pasta, from the mainland of the Marche, Tagliatelle con funghi Porcini. Hand picked Vermont Porcini with hand made tagliatelle.
The secondo, main course, was the favorite Grigliata Mista di Carne alla Brace.
Per Dolce, Ricotta cake supremo.
We hope you can join us for our next culinary excursions to Italy on May 19th and June 9th.
|La festa notte|