Cucina of Le Marche
By Fabio Trabocchi
Binding: Hardcover
Type of Cookbook: Regional Italian dedicated to the Marchesan cuisine
Photography: The photography consists of a handful of family photos and two sets of gorgeous color photo inserts.
Level of Cooking skills required: basic to a handful of moderately advanced recipes (ex: porchetta)
Contents: Over 200 pages of recipes listed by course and 10 pages of “the basics” including a tomato sauce recipe, two pasta dough recipes and three types of stock (chicken, veal and fish)
Pros: This cookbook possesses a treasure of Marchesan recipes that define the originality and rustic charm of the region. While the flavors that we know and love of Italy are all present, we also see exotic touches that are unique to this region. While the Porchetta (a recipe for Porchetta Ascolana is included here) might be the crowning glory in Marchesan cuisine, there are dozens of everyday recipes that I can’t wait to try. Even the tomato sauce listed in the “basics” section shines. The incorporation of salt pork in a basic tomato sauce is something that I have never tried.
Cons: None
Verdict: This cookbook is a MUST HAVE item for anyone interested in regional Italian cuisine.
Recipes to try: Quail risotto with prosciutto, pappardelle with wild boar ragu, turbot in smoky hay, drunken tuna, langoustines with fried cauliflower, Porchetta Ascolana, braised spareribs with polenta, beef tenderloin with fondue, and veal chops with honey — And, for dessert, carnival fritters with lemon and orange zest and Polenta di Mosto.
