A lot is still collected from nature here in the Marche: wild asparagus in spring, mushrooms in autumn and herbs in summer. The nicht before Saint John the Baptist plays a special role in this, because the dew that falls that night is said to have special healing powers, and so the “Acqua di San..
“La cucina della nonna” (the culinary art of the grandma) has always meant a great deal in Italy, when referring to a traditional and authentic way of cooking. We have been following the recipes of Mamma Graziella so far, who tries to use as many traditional ingredients as possible, but also likes to experiment new..
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..
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..
It’s that time of the year, again!! My favourite season, if we can consider it a season per se. I’m speaking of Carnival!!!! As we mentioned last year when speaking about Cicerchiata, in Le Marche the Carnival tradition is quite widespread, hence you can basically find some sweet dolci everywhere! But bear in mind: frying is the..
Cornmeal mush or polenta. It is such an easy dish, however it has several ways to reuse also its left-overs. Mamma Graziella today is going to show us maybe the easiest recipe in Marche’s tradition. There are just two ingredients: cornmeal flour water ..and that’s it! Of course also for the polenta..