The Sangiorgese brodetto
As every year, the appointments with the real Sangiorgese Brodetto are back.
The initiative has now reached the seventh year and during the next 3 months it will be possible to taste the typical specialty in all the restaurants that have joined the circuit. The first evening will be on Friday 29 March near the "Il Caminetto" restaurant.
On April 5, continue to the chalet "Delfino Verde". In the calendar follow the chalet "Matilda" (12 April), tavern "Le Frattine Von Ludwig" (19 April), restaurant "L'arcade" (26 April), the chalet "Quadrifoglio (3 May), the chalet" Canto Do Mar ”(May 10th), the“ Stern ”restaurant (May 17th), the“ Campanelli ”restaurant (May 31st) and the“ David Palace ”hotel (June 7th).
The next annual cycle will then resume in August. The use of frozen fish in the preparation of Sangiorgese brodetto is prohibited. The catch must be strictly from the central Adriatic and there is an obligation to use local products and ingredients, from bread to oil.
Il Fermano, a land of culinary excellence
The 2018 Espresso Guide was released and this year too many restaurants in the Fermano area received awards.
Some new entries and many expected confirmations. Pierpaolo Ferracuti's "backstage" restaurant faces the national scene, which despite having only been open for a few months in the historic center of Porto San Giorgio, has already been reported on the espresso as rated by Gambero Rosso 77/100 (a fork).
Reconfirms its Aurelio Damiani "hat" of the "Trattoria Damiani & Rossi", called trattoria, but something else in reality: a classy restaurant, with solid and timeless preparation, for years run by the great gourmets. To confirm the further growth from 80 to 81/100 and two forks for the Gambero Rosso 2019.
The restaurant proposal of Nikita Sergeev, chef of the restaurant "L'Arcade", which reconfirms the two "hats" for the Espresso together with an exponential increase for the Gambero Rosso that assigns it 82/100 and two forks, is also continuously developing. compared to 79/100 and a fork in 2018.
We must also add the kitchens of the Trattoria Lorè and Trattoria Marmetta with their traditional proposals, of absolute taste and quality that have been noted by the Gambero Rosso and marked both with 2 prawns out of 3 for the Trattorie category.
Cotto Wine Festival
During this weekend Lapedona becomes the right place to spend a pleasant evening, whether it is a meeting between friends or a stage of a wine walk. In the streets of the town, you can taste fried small pizzas, cold cuts and cheeses, accompanied by cooked wine.
Wheat and Hops
Five days dedicated to beer, but also to the promotion of other typical local products and of the whole territory of the "Marca Fermana": this is the meaning of the operation of Grano and Luppolo , the event that from September 13th to 17th will live its seventh edition, the third in Piazza del Popolo in Fermo after the debut in Sant'Elpidio a Mare.
Musical tastings at the Cloister of the Carmelites
At the start the musical tastings at the Carmelite cloister ("Pergolesi" conservatory). The first appointment is scheduled for tomorrow, Thursday 28 June, at 9pm . At the end of the concert of the " Sax Ensemble" and the "Wind Orchestra" of the conservatory directed by Roberta Silvestrini , tastings will be offered by the Nuove Radici di Altidona farm accompanied by chalices from the Le Vigne di Franca di Fermo winery. An initiative born from the collaboration between the Conservatory and the "Slow Food" conduct of Fermano with the sponsorship of the Department of Culture of the Municipality.
Appointments also on 5.12 and 16 July.
Hearing and taste combine to give life to an aesthetic experience in the literal sense of the term.
Do not miss!
InVinami a Bere a Riva Fiorita!
Wine Salad takes you to drink in the splendid setting of Riva Fiorita in Porto San Giorgio, on June 2nd 2018. You can enjoy the June sun, meet the producers and interact with the sommeliers, while in the background the music will start to make you feel in full beautiful season...
Many wineries will participate in this event, where you have the opportunity to taste wines accompanied by pleasant tastes of local excellence.
An irresistible opportunity to savor our excellence and spend an inebriating evening!
Also this year Cantine Aperte is back, the most loved appointment by the Wine Tourism Movement, scheduled for Saturday 26 and Sunday 27 May.
From the tastings to the visit of the vineyards, there will be many activities that will characterize the local wineries. It will be possible to visit the composition of the vineyards, have the entire wine production cycle illustrated and obviously taste the best of the production.
Open Cellars has become over time a philosophy, a style of travel and discovery of the territories of Italian wine, which sees, from year to year, more and more tourists, onlookers and wine lovers get closer to the cellars, eager to have a different experience from the common . In addition to the possibility of tasting the wines and buying them directly on the farm, it is possible to enter the cellars to discover the secrets of winemaking and aging.
Prepared according to an ancient recipe perfected by the so-called "vergare" - housewives of the Marche region - who begin to knead the donuts on Good Friday, the day of Christ's passion to let them rest and then cook them on Easter Sunday. Tradition says that, for optimal success, donuts must be cooked in a wood-fired oven
The right prize for the Mediterranean Diet
In 2018 we celebrate the sixty years of the launch of the Seven Countries Study, the survey started from the Terra di Marca that led to the discovery and scientific validation of the Mediterranean Diet as a rule of life and well-being.
The US magazine "US News and world report", which rewards the Mediterranean diet as the best for health, is also part of this anniversary. Contributing to this recognition were above all the simplicity of the diet, the richness and variety of foods, the easy sustainability over time and the propensity to prevent diabetes and cardiovascular diseases.
The characteristics of the Mediterranean diet are: abundant foods of vegetable origin (fruit, vegetables, vegetables, bread and cereals, potatoes, beans and other legumes, nocid, seeds), fresh, natural, in season, of local origin; fresh fruit as a daily dessert, desserts containing refined sugars or honey a few times a week; olive oil as the main source of fat; dairy products (mainly cheeses and yoghurts) consumed daily in small quantities; fish and poultry consumed from zero to four eggs a week; red meats in moderate quantities; wine generally consumed during the meal.
In your next vacation in the Marche you can eat healthy, discover the secrets of our healthy Mediterranean diet and relax by the sea.
2017: a year of excellence
Our region has always stood out for its culinary and food excellence, recognized and valued throughout Italy.
THE? vintage 2017 in particular has been particularly prolific for the vineyards and olive trees that fill our hills.
Oil and wine, which are the driving force of Marche's agricultural production, have in fact benefited from the particular climatic conditions of this year to excel in all their quality.
High temperatures and no heavy rains have led to an anticipation of the harvest of a few weeks, generating a wine of excellent quality since, due to the drought, there has been a tendency to a lower presence of plant diseases and consequently healthy berries.
Me too? olive growing has reserved an excellent harvest, with abundant and quality oil. Production is up compared to last year and the yield was about 10% of olive extraction, an excellent result. Regarding quality, the round bead of quest? year is healthy and is kept in excellent condition on the tree. Furthermore, once ground, it transmits a fragrance and an exceptional round aroma.
Next summer, during your beach holiday in the Marche, you can enjoy our typical products in all their excellence.
As usual we will propose you our food and wine itineraries where you can meet the producers, relive their passion and their skillful technique that comes from an ancient tradition, as well as taste in the cellars and in the mills the excellent product of the 2017 vintage.
Even in our welcome aperitifs, as usual, you will be able to appreciate the goodness of our salami and our wines.
Il Fermano, a land of culinary excellence.
The Fermano proves once again to be a land of welcome and delicacies, where hospitality is accompanied by an excellent culinary tradition. In fact, there were three Fermano restaurants awarded by the Espresso Guide 2018, the only ones in the entire provinces of Ascoli Piceno and Fermo. In particular, it is the sangiorgesi "Arcade" by Nikita Sergeev and "Damiani & Rossi" by Aurelio Damiani together with the "Emilio" fermano by Danilo Bei. Two golden hats went to Arcade, to Damiani & Rossi a hat with the special "trattoria prize" added, a hat also to Emilio. The restaurant confirms itself therefore a source of pride and peak for the territory
, whose exercises they are always distinguished for their friendliness, professionalism and excellent quality-price ratio. Who has visited our territory has already been able to verify the breadth of the food and wine offer and its quality. From festivals to small restaurants with local specialties to the excellence awarded by the Espresso Guide. A fundamental knowledge remains to understand who actually uses the short supply chain of local producers that guarantees the quality of the raw material and certainly the winning excellences are among them, but also many small realities base their excellent gastronomic performances on the use of said supply chain. On the other hand, our territory is the home of the Mediterranean Diet
studied and validated by the famous team led by the famous American scientist Angel Keyes who has been studying the power in our territories for decades, scientifically certifying the validity of this diet. Therefore an ancient tradition that has generated knowledge and methods that are the basis of the excellent results of our diet. One more reason to choose the Fermano for a holiday in the Marche, letting yourself be pampered by the beauty of our beaches and enjoying our food and wine delicacies on the shore at the sea.
Bread and ... Ciauscolo
We tempt you with ... bread and ciauscolo , one of the most typical salamis of the Marche, delicious to spread on bread. Have you ever tasted it?
Photo of Lori's and her friends' recipes
The Sangiorgese Brodetto
Here is a seafood specialty of Porto San Giorgio: the broth with sangiorgere.
Not to be missed!
Specialties from the Val d'Aso
We present a beautiful area rich in agriculture that is located in the area of Fermo: Val D'Aso and we want to do it with the tasty, succulent and very sweet fruit that is produced there. Come and taste it in #Marche
Photo by @marchefood (from Instagram)
Amandovolo - Typical Marchigiana Easter
L'amandovolo è il dolce marchigiano con mandorle e cioccolata tipico del periodo pasquale.
Nelle Marche questa ricetta si è tramandata di generazione in generazione. Che ne dite di assaggiarlo?
Un tagliere di specialità marchigiane. Chi vuole favorire?
We propose a recipe from all over the Marche filling: cappellacci to ciauscolo, Varnelli, ricotta and sapa. Enjoy your meal by Residence Casabianca!
Carnival In Marche desserts
Carnival is coming … and there are many desserts that are prepared in the Marche region in this period. By scroccafusi to cicerchiata, through the crackers, the sfrappe and donuts! Enjoy your meal!
Frustingo: Typical Sweet Christmas of Marche
In this article we offer a Marche Christmas specialty: the frustingo.
The frustingo is a typical Marche cake made with dried fruit and figs. It is said to be the most ancient sweet of Marche Christmas, and that his prescription, over two thousand years ago, has passed from the Etruscan hands to those of Piceno.
Ciauscolo, the "spread" more typical of the Marches
The "spread" more typical of the Marche! Rosy, fragrant, savory flavor but delicate … What are we talking about if not of very good ciauscolo? Have you ever tasted?
Le Marche Del Gusto
How about diving into the taste of fried stuffed? Today chocolate creams and fried olives! What goodness!
Festa Del Vino Cotto
Back to the Del Vino Cotto Festival Now in its 28th edition.
We expect to enjoy this typical product of our area Saturday 24 and Sunday, September 25 in Lapedona from 17.00.
Do not miss it!
Fava, loin, cheese and excellent wine! What else need for a spring aperitif? A beautiful landscape of the Marches! Which would you choose?
Le Marche are waiting !!
The Passatelli in Broth: a recipe Marche
We have an idea for lunch!
A recipe with a strong and distinctive taste:
Passatelli broth, a simple recipe to prepare the Marche, which normally is cooked in beef broth, but also in fish broth.
The Maritozzi Marchigiani
Soft and delicious sweet rolls, the intoxicating scent of candied orange, are great for breakfast or snack, especially filled with whipped cream. They are the "buns", an ancient recipe Marche.
The Piconi, a typical Easter
The piconi, a traditional dish picena typical of the Easter holidays. It is stuffed ravioli stuffed with soft cheese.