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Affettati - Photo (c)
realityfood
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Marche food: Entrees
A long time ago, in the Marches the entries were not so frequent as today,
even if their actual components were eaten - tout court - as main course, or
for breakfast or for the afternoon snack.
The years passed, and although the Marches' people were used to frugal
meals, on particular occasions, they indulge in eating more than one food
and the entries were useful to whet the appetite.
The Marches's entry then identified with the classical Italian one: a dish
of "fettato", that is slices of different charcuterie (ham, lonza -a kind of
pork sausage-, salami - Ciavuscolo - coppa), pickles, green or black olives,
anchovies and butter, and sometimes salad and parsley as well.
During these last year, especially along the coasts, rich entries of fish
have been very frequent, both cold and hot, served in this order.
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The Italian entry is served with slightly spiced verdicchio, also harmonic,
savory, with the right alcoholic content, full-bodied, with a strong and
persistent taste, slightly bitterish.
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Fish specialties , such as "Granevole al limone", "Gargoli in Porchetta", "Nocchie
in Bianco", "Filetti di Acciughe" (Slices of anchovies)*, "Seppia in
insalata (Cuttlefish in salad)*, etc...go well together with a delicate
Verdicchio wine, slightly spicy, harmonic, savory , full-bodied, with a
strong and persistent taste and the typical slightly bitterish aftertaste.
Other entries such as "Crostini con fegatini di pollo", "Crostini all'aglio"(a
slice of roosted garlic bread)*, "Sedano in Pinzimonio" (celery with olive
oil, pepper and salt)* need a good-structured Verdicchio, harmonic,
savory, full-bodied, with a strong and persistent taste and the bitterish
aftertaste.
Courtesy of
Il Verdicchio dei Castelli di Jesi
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Acciughe - Photo (c)
Flickrnauta
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(c) 1997-2008 E. Massetti
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