Marche

Grazie a una natura ricca e varia, le Marche offrono alla gastronomia locale una serie di prodotti ottenuti dall’incessante cura della terra, oppure nati spontanei dal sottobosco o ancora derivati dal mare.


Frutta ricoperta di cioccolato Marangoni gr. 200: Una ricetta originale Marangoni che nasce dalla rivisitazione di un dolce tipico della cultura marchigiana. Un blend di cioccolato fondente al 58% ricopre un mix di 25 tipi di frutta secca.

Confettura extra di Visciole Az. Morello gr.220 Lamponi in sciroppo Az. Morello gr. 320.

La frutta utilizzata è il 60%, la sua raccolta viene effettuata nel momento meno caldo della giornata e viene lavorata di seguito. Le nostre piante crescono secondo il ciclo biologico senza interventi artificiali, garantendo naturalezza all’uomo e al pianeta terra meno inquinamento da parte di prodotti nocivi.

Il 40% è zucchero semolato bianco, che garantisce conservazione alla confettura per un lungo periodo senza dover utilizzare conservanti, coloranti e addensanti. Le confetture vengono invasate ad una temperatura di 95° senza doverle pastorizzare, quindi concentrare le tre caratteristiche principali: Densità, Dolcezza, Equilibrio. 

Marmellata di mandarini tardivi Moreno Cedroni gr. 340, Fusilloni al Farro Moreno Cedroni gr. 500, Seppie con piselli Moreno Cedroni gr. 500, Polipo e patate Moreno Cedroni gr 100, Sugo all’arrabbiata di pesce Moreno Cedroni gr. 290.
Moreno Cedroni è lo chef a 2 stelle Michelin che ha portato uno spirito avanguardista nella cucina italiana. Nato ad Ancona nel 1964, aprì appena ventenne il ristorante La Madonnina del Pescatore a Senigallia  è considerato uno degli chef italiani più innovativi, un vero enfant terrible della cucina internazionale che gioca tra le radici nella tradizione culinaria italiana e la vivacità del proprio spirito visionario.

Fettuccine all’uovo Pastificio Montagna gr. 500: Con l'obiettivo di diffondere l'antica tradizione culinaria marchigiana della pasta all’uovo  fatta in casa, il pastificio della famiglia MONTAGNA lavorando il grano coltivato nelle colline di San Cesareo di Fano, nei terreni di proprietà, con nuove tecnologie applicate al processo produttivo della pasta, riesce ad ottenere un prodotto dalle caratteristiche uniche che lo rendono diverso dalle paste all’uovo attualmente in commercio.
La pasta presenta una ruvidità che consente ai diversi condimenti utilizzati di amalgamarsi perfettamente,mantenendo sue caratteristiche qualitative anche a distanza di tempo dalla cottura.

Salsa alle erbe di campo Sigi gr. 100: Salsa erbe di campo. Semimorbida, verde intenso. Profumo di erbe fresche e sapore complesso: l'amaro delle erbe lascia spazio ad una leggera acidità che stuzzica l'appetito. Ottima in abbinamento a bolliti di pollo e manzo, con carpacci o insieme a ricotte e formaggi morbidi, sugli antipasti o come stuzzicheria.

Confetture di cipolle Sigi gr. 100: Confettura ricca, con pezzi, dal colore bronzo brillante, il suo sapore molto intenso e leggermente dolce la rende accompagnamento ideale della carne alla griglia e formaggi stagionati o negli antipasti.

Rosso Conero doc Az. Monteschiavo lt. 0,75 Rosso di bella struttura ,profumato ed intenso al naso  , con buona lunghezza di gusto.

·      Verdicchio dei Castelli Jesi doc San Lorenzo lt. 0,75 Bianco fresco, molto beverino. 

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