Taste

 

Italy has no comparison when it comes to food, in terms of richness of local ingredients, recipes and gastronomic creativity.

The dishes you taste today very often are the result of hundreds of years of experience in the preparation of the fruits of the earth. So our local specialties are not to be missed, as well as the people producing them and the original recipes you can find here.

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Local Specialties

Here you can find out more about our best local products.

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Producers

To really understand how this amazing products are made, we suggest you pay a visit to Corinaldo’s farmers.
Here you will find all the useful details.

 

Passatelli

Ingredients for four people:

  • 4 whole eggs,
  • 160 grams of breadcrumbs,
  • 160 grams of grated parmesan cheese,
  • 30 grams of flour,
  • half a grated lemon, a dash of nutmeg, a dash of cinnamon.

Mix all the ingredients except the eggs. Put the mixture on a pastry board and make a hole in the centre of the mixture, crack the eggs in the hole and mix until you have a semi-solid dough. Make cylinder shapes using a potato masher or meat grinder with large holes. Place into a pan with boiling meat broth as they are ready; it is even better if you use a capon to make the broth. Passatelli can be tasted also without broth, cooked in boiling water and then seasoned with mushrooms and truffle.

Crescia di Pasqua

Ingredienti:

  • 5 whole eggs,
  • 120 grams of grated pecorino cheese,
  • 120 grams of grated parmesan cheese,
  • 4 tablespoon of extra-virgin olive oil,
  • 25 grams of brewer’s yeast melted in a little bit of tepid milk,
  • 150 grams of pecorino and Emmenthal cheese in pieces,
  • 400 grams of flour,
  • 1 teaspoon of salt and 1 or half teaspoon of pepper (season to taste).

Mix the flour and the grated cheeses with the salt and pepper. Put everything on a pastry board and make a hole in the centre, where you put the eggs, the melted yeast and the oil. Knead the dough until is silky smooth but not sticky (if so, add a little flour). Put it in a bowl, cover it and let it rise in a gently warm place until it has doubled its volume (it takes around 3 hours). Then knead it again briefly, adding the chopped cheese.
Put the dough in a circular mould with high edges (around 18 centimeters of diameter) and add a few pieces of cheese on top of it. Let it rise again, waiting around 2 hours. Preheat the oven to 190°C and bake for 50 minutes.

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I commenti dei turisti

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  • Stupendo ed affascinante! Ci ha regalato emozioni incredibili in una fredda giornata di pieno inverno!

  • Corinaldo: un’altra delle mille piccole ragioni per cui l’Italia merita di essere, nonostante tutto, salvata.

  • Uno spettacolo naturale con un’atmosfera che riporta al tempo che fu, da ammirare e ricordare.

  • Una scoperta inaspettata!

  • Rimango profondamente toccato dalla sensazione di tranquillità ed eternità che trasmette questo luogo

  • Uno stupendo salto nel cuore dell’arte: complimenti!

  • Impensabile. Sempre e comunque c’è da scoprire!