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 affrontare fantasmi del passato e terribili scoperte che cambieranno la sua vita. Questo l’intreccio narrativo del film le cui riprese inizieranno tra circa dieci giorni. La pellicola del regista italo-francese, prodotta dalla Panoramic Film s.r.l. di Frédéric Ollier - S.Ti.C. Cinematografica Srl e Due PT Cinematografica Srl, è stata sceneggiata da Ugo Chiti ( Gomorra, Italians) e dallo stesso Michael Zampino. Sarà quasi interamente girato nel nostro territorio, ambientando le scene più emozionanti in location suggestive come Amandola, Sarnano, i Monti Sibillini e i Monti Azzurri. Il cast: Alessandro Roja (Romanzo Criminale), Guia Jelo ( Il commissario Montalbano, La vita rubata) e Tresy Taddei (Sanguepazzo). Scenografie -Cinzia Lo Fazio (Angeli e Demoni di Ron Howard).

“Ci auguriamo – ha affermato oggi l’assessore regionale alla Cultura- Turismo, Vittoriano Solazzi nel corso della conferenza stampa in Regione- che questo film “pioniere” porti alla creazione di una fitta ramificazione regionale di Uffici Cinema, cuore propulsivo e più innovativo dell’attività di film commission sul territorio. Sta nascendo oggi una prima generazione di stakeholder istituzionali che potrà diventare il nodo centrale di un’ampia rete di interessi economici, turistici, culturali e d’immagine. La presenza di produzioni cinematografiche sul territorio regionale- ha aggiunto Solazzi - sta funzionando da “volano” per l’occupazione e soprattutto crea un indotto notevole, considerando inoltre il ritorno in termini di promozione turistica e culturale dei nostri bellissimi scenari.

“ Dopo “Il compleanno”, presentato in anteprima mondiale a Venezia, con “l’Erede”, Marche Film Commission – ha detto la responsabile Anna Olivucci - conferma, ad un solo un anno dalla presentazione ufficiale, la sua crescita come struttura funzionale a sostegno del prodotto audiovisivo realizzato in regione. Recentemente alla 66° Mostra Internazionale d’Arte cinematografica di Venezia, dove ha raccolto lusinghieri risultati e poi a Lisbona, presso l’Ambasciata d’Italia e all’Università, MFC ha presentato le produzioni cinematografiche ed audiovisive già realizzate e quelle in corso di realizzazione, determinando un progressivo aumento di visibilità ed attrattività della regione Marche a livello europeo. “ “ Siamo felici di avere avviato questa collaborazione con Marche Film Commission –ha detto produttore Frédéric Ollier- Ci ha colpito l’accoglienza che la gente del posto ci ha subito dimostrato .” Il regista Michael Zampino ha ringraziato tutti per l’ospitalità : “ I Sibillini ci hanno rapito ed hanno contribuito a potenziare la storia, il paesaggio marchigiano in questi luoghi è un mix di natura selvaggia e di dolcezza che crea un equilibrio armonico esteticamente molto funzionale in un film di questo tipo. ”

In questo primo lungometraggio a forte “connotazione marchigiana”, le amministrazioni locali hanno risposto con immediata disponibilità (Provincia di Macerata, Provincia di Fermo, Comuni di Sarnano, Amandola, Comunità Montane dei Monti Sibillini e dei Monti Azzurri e il Parco Naz.le dei Monti Sibillini). Disponibilità ampiamente confermata oggi in conferenza stampa dagli amministratori locali Milani, Pezzanesi, l’assessore provinciale di Fermo, Bondonno, il vicesindaco di Amandola, Giuseppe Alessandrini, il sindaco di Sarnano, Franco Ceregioli, il Presidente del Parco naz.le dei Sibillini, Marcaccio . Tutti hanno sottolineato le opportunità di promozione del territorio che Marche Film Commission può assicurare con la sua attività, “ ma anche la valorizzazione delle tradizioni culturali come il mito della Sibilla” e “l’orgoglio di essere stati scelti da una produzione cinematografica per contribuire ad aiutare il buon cinema”. In conferenza stampa è intervenuto anche l’animal trainer, Claudio Mangini che vive e lavora a Pedaso, recentemente vincitore di un Golden Globe per una serie televisiva della Disney e che per il film L’Erede dirigerà 20 animali tra lupi, cani, cavalli e rapaci. I suoi lupi addestrati sono i figli del famoso “Due calzini” del pluri premiato “ Balla coi Lupi”.

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 differences in the cuisine of today.

Theculinary history of Italyestablished a reputation more than 2,000 years ago, which includes anillustrious movement during the Roman Empire.Culturally, food preparation was quite important in the past where flashes ofsignificance have been captured in the only surviving cookbook (Apicius), whichdates back to the first century BC.

The spreadof Italian food diversity began after the fall of the Roman Empire when individual city states began to uphold separateidentities and traditions. Each region began to display its own unique way ofcooking, right down to the formation of a meatball to the characteristiccheeses and wine produced in a locale. The north developed Tuscan beef, whileblack truffles were very popular in Marches.Provolone and mozzarella cheeses developed in the south, as well as a host ofinteresting citrus fruits.

Diversetypes of bread, variations in pasta, and varying food preparation techniquesalso differed according to region. The southern regions of Italy embracehard-boiled spaghetti, while the north often prefers a soft egg noodle. Milan is known for their risotto, while Bolognahas a deep history regarding tortellini, and Naples is famous for their pizzas.

Over theyears, Italian cuisine has greatly evolved in part because of a wealth ofoutside influences that have added to its characteristic flavor and appeal. Inthe beginning, ancient Greek cookery became an integrated part of Italiancuisine. Eventually, a wealth of imports found their way into the kitchens ofearly Italians, who sent Roman ships to collect a variety of important foods,including wheat, wine, exotic ingredients, and fine spices from around theworld. Some ships even traveled to faraway locations, such as China, to bringback edible resources that catapulted the depth and variety of Italian cookingstyles.

Coastalregions are known for their developments in delicious fish and seafood dishes.For example, the island of Sardinia supplies a moretraditional and simple style of cuisine, which often incorporated delicacies,associated with the sea. Swordfish, lobster, anchovies, sardines, and otherMediterranean treats represent Italian cooking of the area. In Sicily (another islandregion), a great deal of the cooking drew heavily from North Africaninfluences. An Arab influence also affected cuisine on the island and withinthe rest of the south, especially with the introduction of various spices andsweets, such as the Sicilian ice cream cake called cassata.

As for oneof the most popular Italian dishes, while the history books often state thatpasta was a product of the Chinese brought back by Venetian merchant, MarcoPolo, it was actually a rediscovery of a food item eaten during Etruscan andRoman times. It is believed that the first pasta in Italy was made similar tothe noodles of today – from the same durum wheat – which was cooked in ovensinstead of boiled in water.

Today, thedifferences in Italian cooking still show through in the distinctions betweenthe north and the south. Each region still carries their own traditions incooking that reflects deep history and culture with a never ending supply ofmain courses, appetizers, and desserts that continuously tempts the taste buds.

For moreinteresting food facts and great meal ideas and a free menu planning reportvisit http://www.MenuPlanningCentral.com- Watch for a great meal planning offerand let me – The Menu Mom – help you take care of dinner tonight!

Article Source:http://EzineArticles.com/?expert=C._Steendahl

http://EzineArticles.com/?The-History-Of-Italian-Food&id=701161

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, like most things in this part of the country,it came into its own during the Medieval period. It is a rather ingenious dish,utilizing the most common (some may say 'humble') products at hand and turningthem into a delicacy.

It was originally a way to use up scraps ofmeat and cheese. The local olive variety, found only in this part of thecountry, is called the tenera ascolana. It is a behemoth as far as olives areconcerned, very large ovals that are very 'meaty'. The olive is a D.O.P. item,as is the final dish of olive all'ascolana (a special certification for theauthenticity of specialty regional products).

Local tradition dictates the olives be pittedby hand a spirale, in a spiral around the pit. The olive meat is then"reconstructed" around the little balls of meat before being breadedand fried. Special curved olive-pitting knives are sold in the local cutleryshops, some embossed with the Ascoli Piceno emblem, making them nice souvenirs. I oncewatched my former landlord pit about 300 olives this way and quickly decidedthat buying pre-pitted olives in tubs would be just fine for an americana like me!

The tenera ascolana olives are also unique inthat they are cured in a brine of water and sea salt instead of vinegar. Thismakes a huge difference in the taste; there is no 'pucker factor' with theseolives.

The meats selected always include pork andchicken; from that base other "scelte" are added according to taste.Indeed, each person I know in Ascoli Piceno makes their stuffed olives slightlydifferently. Some add a bit of beef or veal to the mix; others insist it musthave some prosciutto. I've run across a few that include mortadella, and oneman who used pancetta. As for the cheese, most use grana padano, but local,aged pecorino is popular, too. Odori (spices) vary, as well; some cooks addcelery and carrot to the pot of cooking meat (pulling it out beforeproceeding); some like nutmeg, others say it overpowers the flavor. Littlearguments break out over the "correct" way to make them, witheveryone always referring back to the authoritative, "Well, that is theway my grandmother made them!" Since this was cucina povera, whatever wasat hand was what they used, which is why everyone's nonna makes it her own way!

Next time I'll post the recipe, which was alittle labor of love to translate and adapt, let me tell you! My friends'recipes required measurement conversions (something I'm still not adept at,even after three years), and frankly the quantities were huge! Dorina, myformer landlord, told me, "If you're going to make them, you may as wellmake 300 of them, because why go to all that work for just a few? She had apoint. My recipe will make about 100. Once they are prepared and breaded, theycan be frozen until you're ready to fry them.

(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 Portuguese potato 'Batata dolce de Aljezur'.

Some 850 European products have been awardedone of the EU's three protected origin laurels, which aside from the PGIinclude the PDO (Protected Denomination of Origin) and the TSG (TraditionalGuaranteed Speciality).

Although it originated in the Marche Region, in the province of Macerata, 'Ciauscolo' is now also made in theneighboring Umbriaregion.

Italy far outdistances France and Spain for the number of itsproducts which have qualified for one of the three EU quality seals, about 180.

Recent additions included Sicily's 'Pagnotta del Dittaino' bread with a PDO label; Roman suckling lamb, abbacchio romano, which has earned a PGI label; and Modena's balsamic vinegar from Modena is setto win a PGI label.

Italian culinary glories like Parmigiano,buffalo mozzarella, mortadella, lardo di Colonnata, Ascoli Olives, pesto sauceand Pachino plum tomatos have been protected for some time but lesser-knownmunchies like Mt Etna prickly pears and Paestum artichokes have also swelledthe ranks along with saffron from San Gimignano and L'Aquila.

A range of salamis, rices, honeys and nuts arealso on the protected list.

Some other notable recent Italian entries havebeen: a golden tench from Piedmont, the Tinca Gobba Dorata, which got a PDO;salty anchovies from the Ligurian Sea, which got a PGI; the Casatella cheesefrom Treviso, which got a PDO; a spring onion from Nocera Inferiore, which gota PDO; a chestnut from Roccadaspide, also in Campania, which got a PGI; breadfrom Matera in Basilicata, which got a PGI; an onion from Tropea in Calabria,which got a PGI; and a salame from Sant'Angelo in Sicily, which also got a PGI.

Several up-and-coming regional wines haveearned TGIs.

PDO identifies a product whose characteristicsare exclusively dependant on a geographical origin and whose productive phasesall take place in the specified area.

PGI defines a product whose characteristics canbe connected with its geographical origin and that has at least one productivephase located in the specified area.

TGS distinguishes a product, whose rawmaterials, composition or recipe, production method or transformation, are of atraditional type.

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 efficaci per riprogrammare le produzioni in favore del settore Olivicolo.

Le nuove disposizioni in materia di etichettatura, le norme in via di approvazione, le caratteristiche spiccate degli oli da varietà di ulivi autoctoni, i casi di successo di operatori economici italiani ed esteri, l’esperienza di società di commercializzazione del prodotto olio, il supporto tecnico di una qualificatissima agenzia di servizi come l’Assam sono tutti elementi che in sede di convegno verranno analizzati e discussi.

Nell’incontro si affronteranno le problematiche relative all’introduzione sistematica della coltivazione di un monovarietale legato al territorio di Carassai stesso: La Nebbia del Menocchia.

Un antico, ma nuovo e rarissimo, monovarietale per un territorio unico ed interessantissimo: la valle del Menocchia. Una valle preservata più di altre dalla cementificazione, un territorio che merita salvaguardia e valorizzazione.

Sulla valle del Menocchia si affacciano paesi importanti della provincia di Ascoli Piceno come Cupra Marittima, Ripatransone, Cossignano, Massignano, Montefiore dell’Aso, Porchia (Montalto Marche) e vi sono stati ideati progetti ambiziosi come quello della riqualificazione dell'area del Castello di Rocca Montevarmine che non deve trovarci impreparati.

Un monovarietale dalle caratteristiche interessanti per palati "locali" e "stranieri". Un prodotto, l'olio, che potrebbe dare molto al territorio in termini di turismo enogastronomico (strada dell’olio) e molto dal territorio ricevere in un abito di marketing territoriale.