{"id":24590,"date":"2017-11-17T10:19:42","date_gmt":"2017-11-17T09:19:42","guid":{"rendered":"https:\/\/marchecountryhomes.com\/en\/?p=24590"},"modified":"2017-11-19T11:37:48","modified_gmt":"2017-11-19T09:37:48","slug":"cuisine-of-the-italian-region-marche-in-winter","status":"publish","type":"post","link":"https:\/\/marchecountryhomes.com\/en\/cuisine-of-the-italian-region-marche-in-winter\/","title":{"rendered":"Cuisine of the Italian region Marche in winter"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]<\/p>\n

The region Marche has a strong relationship with the territory and its richness, generations of men and women profited exclusively from what the land could give them, so that\u00a0the cuisine of the Italian region Marche<\/strong>\u00a0is vast and powerful, calling on ancient tastes and distant preparations, using raw materials that come from farming.<\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_column_text]It is necessary to remember that Marche<\/strong> is a lucky region, in Italian its name comes in plural since several landscapes are mixed together: seaside, mountains, hills and valleys. With such natural resources and a hint of skillfulness, the hardest season, even in uncomfortable times, could be lived effortlessly.<\/p>\n

Despite the progressive improvement and the vocation of local companies to internationalization that distinguishes food industry together with its recipes, the cuisine of the Marche<\/strong> \u2013 just like its landscape and its small borgos \u2013 has kept a typical characteristic, so-called \u201cpoor dishes\u201d that you can find in regional recipe books, but also other dishes that are well known and famous across Italy. Especially the backcountry areas of the Marche it is common to find old restored farmhouses now used as agritourist or restaurant where you can enjoy the traditional recipes.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_column_text]<\/p>\n

\"Finocchietto<\/p>\n

[\/vc_column_text][vc_empty_space height=”20px”][vc_single_image image=”24575″ img_size=”full” css=”.vc_custom_1510905452653{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1511083799035{margin-top: 0px !important;border-top-width: 0px !important;padding-top: 0px !important;}”]<\/p>\n

Casale dell\u2019Angelo<\/a>, immersed in the stunning countryside surrounding Jesi, ideal for agritourist or a Country House facility<\/h5>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_single_image image=”24562″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” css=”.vc_custom_1510904461051{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}” link=”http:\/\/www.ilgiornaledelcibo.it\/ricetta\/crescia-sfogliata-di-urbino\/”][vc_column_text css=”.vc_custom_1511083827227{margin-top: 0px !important;border-top-width: 0px !important;padding-top: 0px !important;}”]<\/p>\n

Crescia sfogliata typical of Urbino<\/h5>\n

[\/vc_column_text][vc_single_image image=”24583″ img_size=”full” alignment=”center” onclick=”custom_link” link=”https:\/\/marchecountryhomes.com\/en\/country-house-for-sell-in-italy\/poggiobello\/”][vc_column_text css=”.vc_custom_1511083888134{margin-top: 0px !important;border-top-width: 0px !important;padding-top: 0px !important;}”]<\/p>\n

The sitting room with fireplace at Villa Poggiobello<\/a> upon the hills of Poggio San Marcello<\/h5>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_column_text]Today\u2019s cuisine of the Marche respects tradition: legumes<\/em>, poor vegetables<\/em>, wild fennel<\/em>, are the basic products. Recipes like \u201cMaltagliati ai ceci<\/strong> (pasta with chickpea)\u201d and \u201cConiglio in porchetta<\/strong> (Rabbit \u00e0 la porchetta)\u201d are still very common and appreciated, even though not everyone knows their ancient origins. Maltagliati pasta with chickpeas for instance is a recipe that was created by accident: old-time housewives used to cut in squares the remaining pasta, since it could not be wasted; it is called now \u201cmaltagliati, i.e. chopped in an un-regular shape\u201d, and then it was served together with a classic legume like chickpea. Legumes are easy to find and easy to use for farmers, and they are inexpensive like wild field vegetables, and they are nutritious, that is why they were commonly used in cooking. Bread is a basic product of every dish and in the region Marche you can find the \u201ccrescia sfogliata\u201d a typical bread that used to be cooked in ancient stone oven \/ fireplace always available in country-houses. It looks like a halfway between pizza and piadina, being it thicker or thinner in accordance to the province of the region, but still it characterizes the cooking spirit of the Marche.<\/p>\n

And also \u201cPassatelli in brodo<\/strong> (pasta formed of bread crumbs, eggs and parmesan cheese in chicken broth)\u201d, \u201cQuaglia al forno<\/strong> (Baked quail)\u201d, \u201cFava n\u2019greccia<\/strong> (Crumpled broad beans)\u201d\u2026the Marche is a stunning region with its thousands of facets, even when talking about cuisine. Tastes, especially in winter, become more intense and complex, smells and perfumes prevail and you can heat by eating exquisite food, reminding of tradition in each bite.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text] The region Marche has a strong relationship with the territory and its richness, generations of men and women profited exclusively from what the land could give them, so that\u00a0the cuisine of the Italian region Marche\u00a0is vast and powerful, calling on ancient tastes and distant preparations, using raw materials that come from farming.<\/p>\n","protected":false},"author":12,"featured_media":24554,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[576],"tags":[730,727,729,731,732,728],"class_list":["post-24590","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-latest-articles","tag-coniglio-in-porchetta","tag-crescia-sfogliata","tag-maltagliati-ai-ceci","tag-passatelli-in-brodo","tag-quaglia-al-forno","tag-the-cuisine-of-the-marche"],"yoast_head":"\nCuisine of the Italian region Marche in winter - Marche Country 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