In Le Marche we have a way of identifying people “outside” our region, ask them to pronounce the word “moscioli”. The Italian grammar rule would suggest it to be pronounced as mosciòli, but it is in fact pronounced mòscioli. But what are these moscioli? They look like cozze but they are a local mussel species..
Category: Gastronomy - page 2
For several years the Destination Management Organization of Le Marche Region has been orginazing special photography days in villages, cities, and interesting (and, sometimes unique) places all around our region. They are the so-called “Photowalks”. The participants are divided into groups and accompanied by a local guide. The guide leads the photographers in a tour..
Usually when we say pasta in Italian we mean a whole world that may not seem so easy to understand to people not used to it. Pasta is not only the dried one, made from wheat, but also the “fresh” one, usually made with egg. This is what makes it also more flavoured, and exceptional..
Well the title of this post might be a little bit tricky, but by now you should know that our region is nothing but ordinary. Today we are going to have an interesting visit to a local farm, based in Jesi, where the bizarre couple buffaloes + hemp live happily together. The farm is called..
Le Marche has it all, mountains, hills, borghi and coastline. And by coastline I also mean FISH. Delicious, tasteful and yet, expensive fish. Even though the majority of our restaurants knows how to mix together quality and convenience, eating fish is not something that every wallet can afford. Hence, the original idea of a fisherman..
The basement is usually the best place to keep the darkest secrets, but in this case the cellar couldn’t have more to offer. I am speaking about the one in Cupra Montana, which was originally the cellar of the 18th century Monastery of Santa Caterina, not in use anymore. After a beautiful and careful work..