Neo and Discovermarche

Our friend Neo Kook, just visited us from South Korea. This time he stayed in Le Marche for two weeks and so I had the chance to spend some time with him. That was very important for me because it revived the desire to convey to my friends readers how special is the land I come from and how hospitable the people are.

Neo back in Le Marche and visiting the old town of Offida

Neo back in Le Marche and visiting the old town of Offida

Every time I go back to Italy, I realize that the big City that welcomed me, sometimes softens with its lights, colors and sounds, the taste and the smell of my homeland. Suddenly I remember the charm of the landscape in Le Marche, and its historical and cultural treasures. But most importantly: the warmth of people and their friendly and welcoming attitude.20161102_153208

The owners of local business as well as people living in touristic areas treat their guests not just as customers but as real good friends to cuddle and to take care of on every tier.20161102_163821-2

In Le Marche the romantic vision of the land that offers its fruits to work with passion is still alive.

Visiting an olive oil factory in Spinetoli

Visiting an olive oil factory in Spinetoli

Listening to Barbara Marcozzi (one of the owners at the family-run business of Antica Pasta) while she explains how much carefulness it takes to follow all the different steps in the making and production of their pasta is really inspiring. Noticing the pride in her eyes when she talks about the product they offer their customers. Her self-confidence as she knows how much effort and excellence it takes to get to the final result, in terms of accurate workmanship and of the highest quality of the raw materials. All that makes me feel proud and nourishes the desire to share to the world how much experience and passion our craftsmen carry out their tasks.

Barbara and Neo

Barbara and Neo

I realized Neo has many more friends than I could imagine, although most of them do not even speak English and he is not yet so good at communicating in Italian.

"Aperitivo time" with friends: Monia and Neo

“Aperitivo time” with friends: Monia and Neo

Neo thanked me very much for the help and support with the language I provided and for the company we had together. However, it is me who have to thank him openly for the opportunity to remind me of the goal of Discovermarche.20161102_172038-2

The passion that binds me to my land is stronger and more alive than ever.

“Neo, Discovermarche wish you a good time in Le Marche!”

 

Neo e Discovermarche

Il nostro amico Neo Kook, è tornato a farci visita dalla Corea del Sud. E’ rimasto nelle Marche per due settimane e le giornate trascorse a girovagare insieme a lui, sono state importantissime per me perché hanno riacceso il desiderio di trasmettere ai miei amici lettori quanto la terra da cui provengo è speciale e quanto gli abitanti sono ospitali.

Neo back in Le Marche and visiting the old town of Offida

Neo in visita al centro storico di Offida durante la sua recente visita nelle Marche 

Ad ogni rientro in Italia, mi rendo conto che la grande metropoli che mi ha accolta, smorza, con le sue luci, con i colori e i rumori, il sapore e il profumo della mia terra di origine che non è soltanto un territorio affascinante dal punto di vista paesaggistico, storico, culturale, ma è soprattutto un territorio in cui l’accoglienza ha un valore dal punto di vista umano.20161102_153208

I titolari delle aziende e dei luoghi turistici da visitare, non accolgono gli ospiti trattandoli solo come un clienti ma come amici da coccolare e di cui occuparsi a 360°.

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Nelle Marche è ancora forte la visione romantica della terra in grado di offrire i suoi frutti da lavorare con passione.

In visita ad un oleificio di Spinetoli

In visita ad un oleificio di Spinetoli

Ascoltare Barbara Marcozzi mentre racconta con quanto scrupolo ad Antica Pasta seguono le varie fasi di produzione e lavorazione, ”leggere” nel suo sguardo la fierezza per il prodotto che propone ai suoi clienti perché certa di garantire articoli esclusivi che sono il risultato non soltanto di una lavorazione meticolosa, ma anche dell’eccellenza delle materie prime, mi rende piena di orgoglio e alimenta la voglia di trasmettere al mondo con quanta esperienza e passione i nostri artigiani svolgono i loro compiti.

Barbara e Neo

Barbara e Neo

Ho scoperto che Neo ha molti più amici di quanti io potessi immaginare nonostante la maggior parte non parli inglese e lui non sia ancora bravo a comunicare in italiano.

L'aperitivo con amici: Monia e Neo

L’aperitivo con amici: Monia e Neo

Neo mi ha ringraziato molto per l’aiuto, il sostegno con la lingua e la compagnia di questo periodo passato insieme. Ma sono io che devo ringraziare lui pubblicamente per l’opportunità di non dimenticare lo scopo di Discovermarche.20161102_172038-2La passione che mi lega alla mia terra è più forte e viva che mai.

“Buon lavoro nelle Marche, Neo!”

Salumificio Mezzaluna: the tradition of Le Marche for over 50 years

Before leaving for New York, I decided to host a dinner to have the chance to say goodbye to some of my closest friends.

My ‘menu’ included the traditional appetizer “Italian cold cuts”, a simple dish to prepare, but always very appreciated and tasty.

Dalmo, Barbara’s father, our friend who lives in Chicago, advised me to go to Fermo to shop at the salami factory “Salumificio Mezzaluna”. In fact, this is one of the most well-known for the quality and authenticity of their products.10497060_1658662634370937_3850512196388414305_o

The "Salumificio Mezzaluna" is located in Fermo.

The “Salumificio Mezzaluna” is located in Fermo

And there, I met Paola, who welcomed me with great warmth and extreme kindness and while advising what to offer to my guests, she starting telling me about the story of their company:

Paola, owner of the historical family-run salami factory Mezzaluna

Paola, owner of the historical family-run salami factory Mezzaluna

“Early in the 60’s, Nerino Mezzaluna, our father, decided to realize his business idea: let his domestic farming grow and start selling the meat of his pigs to local customers. It was a small family farm, the work was typically seasonal, and it was done only during the winter time because there was no cold storage to keep the meat fresh at that time. At the beginning of the 70s, the farm was transformed into an artisan company, the salami factory was enlarged and equipped with refrigerators and modern and more efficient seasoning rooms. Also with the hiring of employees (initially only three), the “family” (this is the way my father used to call the overall business of the company) became bigger and increased in their the production at the same time.salame Our mission for the future is to maintain and improve more and more our cold cuts, to increase the quality and safety standards, with particular attention to the protection of animal welfare, and to continue to make niche products. This is our mission for the future and we want to keep doing it with passion and dedications we always did so far.”13669249_1849781725259026_2346228424176095896_o

As I laying the ham, salami, pork loin and ciauscolo (a traditional sausage made in Le Marche, which is actually perfect to spread on bread, toasted bread and bruschetta) into each dish for dinner, I realized how much I miss all these smells from my land.

The ciauscolo:a  traditional spreadable salami made in Le Marche

The ciauscolo:a traditional spreadable salami made in Le Marche

The strong and uplifting scent of ciauscolo and salami, brought to my mind the many snacks that my mother made my brothers and I.

I must confess: I could not resist the combination “fresh bread and cold cuts” and, right before dinner, I was already full. You know: once you start, you can’t stop…14199533_1873111429592722_8757129388395242794_nBuon Appetito!

 

Special thanks to Salumificio Mezzaluna for the wonderful welcome!

For more information on their production, please visit their website at: 

http://www.salumificiomezzaluna.it/en/

Salumificio Mezzaluna: le specialità’ della tradizione marchigiana sulla nostra tavola da oltre 50 anni

Prima di ripartire per New York, ho deciso di organizzare una cena per avere la possibilità di salutare alcuni miei amici più intimi.

Nella lista delle portate, ho inserito il classico “antipasto di salumi all’italiana”, un piatto semplice da preparare, sempre molto apprezzato e molto gustoso.

Dalmo, il papà di Barbara, la nostra amica che vive a Chicago, mi ha consigliato di recarmi a Fermo, a fare acquisti presso il Salumificio Mezzaluna perché fra i più noti per la qualità e la genuinità dei prodotti.10497060_1658662634370937_3850512196388414305_o

Il salumificio Mezzaluna si trova a Fermo.

Il salumificio Mezzaluna si trova a Fermo.

E così, ho conosciuto Paola, che mi ha accolto con molta calore e grande cortesia e mentre mi consigliava cosa offrire ai miei ospiti, ma ha raccontato la storia della loro azienda:

Paola, titolare dello storico salumificio a gestione familiare Mezzaluna

Paola, titolare dello storico salumificio a gestione familiare Mezzaluna

“All’inizio degli anni 60, Nerino Mezzaluna, nostro padre, decise di realizzare la sua idea imprenditoriale: trasformare e commercializzare le carni dei suini del proprio allevamento domestico. Si trattava di una piccola azienda agricola familiare, questo lavoro era tipicamente stagionale, infatti veniva effettuato solo nel periodo invernale in quanto a quei tempi non si disponeva di celle frigorifere necessarie al  mantenimento della carne.
All’inizio degli anni 70 l’azienda agricola si trasformò in azienda artigiana, la struttura venne ingrandita e dotata di impianti frigoriferi e celle di stagionatura moderne ed efficienti, inoltre con l’assunzione di dipendenti (inizialmente tre), la “famiglia” (questo è il termine usato da nostro padre per indicare il complesso lavorativo dell’azienda) aumentò e di pari passo anche la produzione.”salame
La nostra mission per il futuro è quella di mantenere e perfezionare sempre di più i nostri salumi artigianali, aumentando lo standard qualitativo e di sicurezza, con particolare attenzione alla tutela del benessere animale, continuando a realizzare esclusivamente un prodotto di nicchia. Questa è la nostra sfida per il prossimo futuro che affronteremo decisamente, con la passione e la dedizione al lavoro che ci è stata trasmessa da sempre”

13669249_1849781725259026_2346228424176095896_oMentre a casa sistemavo nei piatti prosciutto, salame, lonza e ciauscolo (salame tipico delle Marche che si prestia ad essere spalmato su fette di pane, crostini e bruschette), ho realizzato quanto tutti questi odori mi manchino a New York.

Il ciasculolo: tipicita' marchigiana

Il ciasculolo: tipicita’ marchigiana

Il profumo forte ed esaltante del ciauscolo e del salame, ha richiamato alla mente le numerose merende che mia madre preparava a me e ai miei fratelli.

Confesso: non ho resistito all’abbinamento “pane fresco e affettato” e, ancor prima di iniziare la cena, ero già sazia. Sapete…una fetta tira l’altra…14199533_1873111429592722_8757129388395242794_n

Buon appetito!

Un ringraziamento speciale al Salumificio Mezzaluna per la meravigliosa accoglienza!

Per maggiori informazioni sulla loro produzione, potrete visitare il sito web: http://www.salumificiomezzaluna.it/

Acqualagna: the world capital of truffles

This year the National Fair of the White Truffle of Acqualagna just opened its 51st edition.
The fair started last weekend and will go on over this and the next weekend, as well.
For more information please visit the official website of the Fair at: http://www.acqualagna.com
Not to be missed if you happen to be around!!!

Discovermarche

Truffles from Acqualagna, in the Marche Truffles from Acqualagna, in the Marche

I go mad for dishes with the truffles!

Unfortunately in New York I do not have much chance to eat them that often. Truffles are not so easy to find and, above all, they’re really expensive. That’s why after landing in Italy a few days ago, I took the chance to visit the National Fair of the White Truffle of Acqualagna in the Marche.

Panoramic view of Acqualagna Panoramic view of Acqualagna

However, what I am about to share with you, my dear friends, was a rather shocking revelation to me. How many times have you bought the truffle sauce or the truffle oil? When I was still living in Italy, I used to buy these ingredients pretty often. Flavoring eggs or pasta with the truffle oil was almost like celebrating some positive event in life.

When talking about the flavor we’re often referring to the scent released by the…

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Acqualagna: capitale mondiale del tartufo pregiato

Quest’anno la Fiera Nazionale del Tartufo di Acqualagna giunge alla sua 51a edizione. La fiera e’ iniziata lo scorso fine settimana e continuerà’ anche questo ed il prossimo weekend. Per ulteriori informazioni potete visitare il sito ufficiale della Fiera: http://www.acqualagna.com
Assolutamente da non perdere se vi trovate in zona!

Discovermarche

I tartufi di Acqualagna I tartufi di Acqualagna

Vado matta per le pietanze a base di tartufo! Purtroppo a New York non ho molta possibilità di mangiarne spesso, il tartufo è difficile da trovare e, soprattutto, tanto tanto costoso. Ecco perché appena rientrata in Italia, nei giorni scorsi, ho colto subito l’occasione di visitare la Fiera Nazionale del Tartufo Bianco Pregiato di Acqualagna.

Vista panoramica della cittadina di Acqualagna Vista panoramica della cittadina di Acqualagna

Ma quello che sto per condividere con voi cari amici è stata una rivelazione piuttosto scioccante per me. Quante volte vi è capitato di acquistare la salsa al tartufo o l’olio al tartufo? Quando ancora vivevo in Italia acquistavo spesso questi ingredienti: condire le uova o la pasta con la salsa tartufata significava quasi festeggiare qualche evento positivo della vita.

Sappiamo tutti che per aroma s’intende il profumo emanato dagli alimenti o dalle bevande. Quello che io non sapevo, e forse gran parte di voi…

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Nuova Simonelli: science and technologie developing the coffee world

There are habits in our lives that we do not want to lose. While living in New York, I decided I did not want to give up on the morning’s coffee smell of my Italian moka pot.moka_crema1

I grew up with this aroma, that used to wake me up every morning before going to school, when my mom made breakfast for me and my siblings. I kept having my morning-coffee-routine every day when I was studying at university, and, even on days when I was late and had to rush, I could miss anything but not my coffee.morning-819362_1280

I believe coffee is a true lifestyle. At least for me.coffee-1031142_1280

Besides being one of the product for which Italy is well-known in the world, it is also and without a doubt, one of the most reproduced product, revised and brought in many different ways, everywhere.

Everyone knows that the largest producer of coffee in the world is Brazil. But most coffee lovers do not know that one of the leading companies that produces espresso machines and exports them all over the world, is located in Le Marche, Italy.sl-00

I’m talking about the Nuova Simonelli, an Italian company based in the town Belforte del Chienti, (in the province of Macerata) with experience and tradition going back to 1936, when founder Orlando Simonelli made his first espresso machine, which he named “1936”, after the year of manufacture.1936_simonelli

This was already an innovative machine for that time, and technically at the forefront of its kind. Since then, we have been witnessing the rise of this extraordinary company which, building upon the tradition of the ancient craftsmen and following the consolidation of its presence on export markets, in 1993 Nuova Simonelli sets up its own USA Division located in Ferndale, in the State of Washington.sdsd

Today Nuova Simonelli operates in 109 countries around the world, exporting 82% of all production. In addition to branches in America and sales offices in Canada, China, France and Spain, the network’s commercial Nuova Simonelli has over 800 dealers located in every continent, who are able to respond rapidly to any operator worldwide.534838_10150851741077236_836922226_n

Nuova Simonelli stands out also for its social commitment that supports the entire coffee supply chain worldwide. In fact, Simonelli Group is now cooperating on an important project with the University of Camerino (Unicam), one of the oldest in Europe that conducts important scientific research.hub

Last June the “International Hub for Coffee Research and Innovation” opened and is now responsible for implementing specific research activities through its internal structure, supported by collaboration with international research centres. To this end, the Scientific Committee will look for international collaboration with centres that boast the best knowledge and skills in the specific subject to establish scientific teams with expertise.14022195_10154481428567236_6902225571589145634_n

The International Hub for Coffee Research and Innovation is open to other partners, from the scientific world and business, who are interested in sharing goals and research, or to make new acquaintances and experiences in the various parts of the coffee production chain, in particular for selecting blends and for roasting. Simonelli Group is overseeing the creation of a dedicated structure complete with laboratory, which will act as a ‘branch’ of the University of Camerino for the project. It will be equipped with appropriate equipment and will be the operational headquarters for all the staff, researchers and graduate students, so they can carry out their activities in university laboratories and in the company.

International Hub for Coffee Research and Innovation main activities revolve around the concepts of ‘research’, ‘knowledge’, ‘experience’, ‘authority’, and ‘innovation’. 941825_10151613577187236_605814740_n

I am truly honored by the partnership that Nuova Simonelli has granted us. And I’m excited to be able to report to my American friends, how rich is my land not only in art and history, but also in other excellence to envy!

You can follow the latest news about the Nuova Simonelli by clicking: here as well as on all socials1982351_10152243990677236_1480022398_n