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Cooking at the Source!

Jennifer Richardson - Monday, May 23, 2016

Staying in a family palazzo, sipping prosecco, cooking with the locals, the aroma of fresh and rare white truffles, a banquet cooked by nine passionate local cooks and meeting artisans in and around our little village... this week can only be described as delicious.

As Jamie Oliver discovered, the fabulous food of the region comes from the locals living off the land.  Produce, game, herbs, virtually all the ingredients in their magic meals are derived freshly from the land.  Le Marche classic cuisine includes: omelette with vitalbe, spelt salad with balsamic herbs, legume soup with croutons and oil of Cartoceto, maltagliati with chickpeas, tagliatellas with precious white truffles, meatless ravioli with fossa cheese, spelt tagliatellas with porcini mushrooms, gnocchi with duck, strozzapreti with wildboar sauce, tagliatellas with pigeon sauce, roebuck in salmi, stewed wild boar with polenta, stewed tripe, small quails with porcini and truffle sauce, wood stove beef.


 

 


 

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