Meat eating is a burning topic lately. It is condemned by the environmentalists, and supported by the factories and farmers earning from it. Personally, I try to reduce the consumption of meat, especially from beef, and try to eat locally produced one, when possible. Le Marche has its own beef breed, “Razza Marchigiana”. This type..
If you are familiar with the “Mediterranean diet”, you know that one main ingredient in it is the extra virgin olive oil. But what is exactly an extra virgin olive oil? And how is it made? Let’s have a look at it together! In Le Marche we have a very long tradition in the olive..
Back in the old days, at the end of April the farmers had quite a big job in preparing the brigattiera, the place in which the silkworms were producing their silk. The job consisted in setting up two or three rows of poles, which with their arms supported the sturòli (kind of long mats made..
Sassoferrato – a journey among history and traditions. Sassoferrato is a little town shielding a long history that can be relived in the historic centre, as well as the suburbs. We would like to thank Happennines, Gabriele, Sara, Marco and Letizia, for having guided us and let us discover a perfect destination for many history/art/traditions..
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..
As many young adults in my region, I am a proud granddaughter of two hard-working farmers. My grandparents, and before them, my grand-grandparents, were tenant farmers or, as they were called in Italy “mezzadri”. Mezzadria was a system of feudal land tenure whereby a farmer, namely my grandparents, paid half of the farm’s produce as..