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..
Category: Gastronomy - page 3
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..
Remember when we talked about the farming tradition in Le Marche? Well, have you ever entered a bar turned into a museum, or viceversa? In Jesi you can! Today we are taking a refreshing, freshly made, seasonal ice cream while diving in history in Bar Trieste. The bar was opened in 1911 by Angelo Capogrossi’s..
You may have realized so far how tight is the bond between Le Marche and the food. Well, besides every local sagra that you can find on every summer weekend, we also have an amazing gathering with a evocative name: Magnalonga. Magna is the dialect for eat, and longa the dialect for long. You get the gist of it. The event consists..