If you ask any Marchigians what they are having as primo (first course) on Christmas day, the answer can only be the one and only CAPPELLETTI. I think we must have signed a secret pact at birth, saying that there will be no Christmas holidays with at least one meal Read more…
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 Read more…
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 Read more…
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 Read more…
Every important tradition in Le Marche has its special meal associated. And here’s the Christmas one! This is more than typical, as it is only baked in a small area around Apiro and Cingoli: cavallucci. This name means small horses in Italian, but, to be honest, I can hardly see Read more…
It’s really a pity that technlogy hasn’t been able in all these years to find a way to share parfumes. Because for this post, all you need would be just to close your eyes and smell the essence of the must (the juice coming from freshly squeezed grapes). Unfortunately we Read more…