Anne's Blog

That Culinary Passione of the Marches Region Revisited

Date: November 10, 2017 - categories: , - Leave your thoughts

Nineteen-year-old Massimiliano joins with his father and brother Alessandro in carrying on with passione the Marches region culinary traditions of his grandmother, Nonna Anna Rita.

In the family restaurant, young Massimiliano proudly shows us an article on his Nonna.

MASSIMILIANO

Now nearly seventy and no longer ruling the kitchen, Signora Anna Rita – called affectionately by the locals, “la marchigiana” (“the woman from the Marches”) – started cooking up that Marches region goodness for the public in 1961 just outside Sarnano. Her small trattoria grew into Ristorante La Marchgiana (now with hotel attached…and not the only family hotel).

We’d eaten here years ago with friends and on an August day wandering the nearby Marche region this past summer, we decided to return. The ristorante road sign announced the Ristorante la Marchigiana specialty, “tutto alla brace” (“all on the grill”) .

Ristorante la Marchigiana

sign

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Inside, Signora Nadia was toasting bruschetta and grilling meats over the coals in the open fireplace:

nadia-grilling

Nadia-on-grill

meat-on-grill

Before Pino ordered the grilled meats, he opted for an antipasto of bruschetta and one of his favorites, coratelle (lamb innards!).

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coratelle-P

I headed to the salad table and choose bresaola with Parmesan slivers drizzled with balsamic vinegar and an enticing medley of summer vegetables.

salad-bresaola,-parm,-balsamic

salad-choices

I followed up with a marchigiana specialty, pappardelle al cinghiale (a flat wide pasta with wild boar sauce) while Pino could not resist the mixed grill: the roasted grilled meats included guinea fowl, pork livers, pork chops, lamb, steak, and squab. Side dish for Pino was a plate of verdure pastellate (batter-fried summer vegetables) which of course, here in the Marches region, had to include those tasty olive ascolane (giant stuffed olives typical of Ascoli Piceno).

Pappardelle al cinghiale for me after my antipasto

ME,-PINO

pASTA-SERVED-UP

Pino relishes his grilled meats and verdure pastellate

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Grilled meats and verdure pastellate

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Verdure pastellate

pastelllane-varie

Olive ascolane

ollive-ascolane

Our vino? Here in the Marches region, verdicchio, of course!

Lunch in the Marches, means il verdicchio

pasta-meats-vino

pasta,-meats

Pino pours the verdicchio, white wine of the Marches

P-pours-verdicchio-wine-with-foods-all-around

It had been years since our first memorable lunch at Ristorante La Marchigiana near Sarnano. Our stop there last August reminded us to plan soon another return.

Another memorable lunch at Ristorante La Marchigiana near Sarnano (August, 2017)

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Splendor of the Marches region on the way to Sarnano

marches-splendor

In August, sunflowers dry in the fields

marches-with-dried-sunflowers

Click here to read about nearby San Ginesio
Read about our first visit to San Ginesio
Click here to read about Tolentino, another Marches gem
Read about earthquake damage in Tolentino
Read about Visso, another Marches gem damaged by the 2016 earthquake
Click here to read about Marches jewel, Ascoli Piceno
Read about – and see – more Marches region splendor
Read about – and see – our favorite Marches seaside gem, Sirolo

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Agenzia Viaggi Stoppini in Assisi handles all technical support for my guided visits (bus transportation, organization of meals, etc)