Il Cinghialino

Per fondali, i Sibillini e i Monti azzurri, le quinte, i borghi storici del Maceratese e del Fermano. E’ il set del film l’Erede, del regista Michael Zampino che darà il primo ciak nelle Marche dove la troupe resterà per 4 settimane. dalla Regione Marche

www.regione.marche.it Un medico milanese, dopo la morte del padre, eredita un vecchio casale sugli Appennini marchigiani. La vita in questi luoghi lo porterà ad affro...

While someof the most popular dishes associated with the Italian culture include atempting slice of pizza and a heaping plate of pasta, there is much more to theworld of Italian cooking. Throughout the many regions in Italy, thedistinctive cuisine of the Italians shines through in a wide-range of eatinghabits, styles of cooking, and selection of local ingredients. The changing ofthe times has also influenced Italian food, as the meals served in the pre-Romanera possess both similarities and d...

The local specialty food of Ascoli Piceno is an addictive one: giganticolives that are stuffed with meat and deep-fried. It may sound odd, but theyare very good. In fact, Bryanloves them, and he normally does not eat olives! Around the Piceno, no party orantipasto plate is complete without them.

The Ascolani say that this tradition actuallydates back to Roman times, but, l...

(ANSA) - Brussels, August 17

A traditional salami produced in Italy's Marche Region has become the latest Italian food speciality to obtain a European Union protected label for its unique quality.

The 'Ciauscolo' salami was awarded a PGI (Protected Geographical Indication) seal by the European Commission on Mondaya long with Spain's 'Pan deCrus de Ciudad Real'bread and the Portug...

Il Comune di Carassai organizza un seminario sul tema: “Gli Oli Extravergini Monovarietali di Oliva Marchigiani”.

L’incontro vuole essere estremamente pragmatico per offrire agli operatori del settore agricolo del territorio di Carassai e delle zone limitrofe, strumenti idonei ed e...