Tonnarelli with fava beans, bread crumbs and wild fennel herbs

I’ve been back to Italy since a few days and just started having some lunches at home, to greet friends and relatives during the Easter holidays.
I asked Silvia and Donatalella, the owners of the cooking school “Fabrica del Gusto” of Fabriano (http://www.fabricadelgusto.it) to advise a couple of recipes to surprise my guests.
And, not only they suggested me some really tasty dishes to make, but they’ll also come with me for picking up together the best ingredients.
The main course I will make (following the directions of my teachers:-), is the so called:

“Tonnarelli with fava beans, bread crumbs and wild fennel herbs”
This is a dish that enhances the quality of the ingredients and therefore, when it came to choose the main ingredient, I had no doubts: the “Tonnarelli” by Antica Pasta, made in the Marcozzi’s pasta factory in Campofilone (http://www.anticapasta.it)I’ll disclose with you the tasty recipe, the two most sought after chefs in town just shared with me:

Tonnarelli with fava beans, bread crumbs and wild fennel herbs
Ingredients for 4 people
250 gr of tonnarelli pasta by Antica Pasta
250 gr of fresh fava beans
3 tablespoons of grated stale bread crumbs
Wild herbs fennel
Extra virgin olive oil
Garlic
Salt and pepper
Chilli (optional)

Parboil the fava beans in boiling salted water for a few minutes. Drain them and dip into a bath of iced water in order to preserve their consistency and color. Once cold, remove the outer skins by hand.Blend the bread crumb with fennel.

The amazing scent of the wild fennel herbs

 In a skillet brown the garlic with the oil (add some chili pepper to your taste), add the fava beans and let cook for few minutes.In another pan with a little olive oil toast the crumbs flavored with fennel.
Cook the pasta in boiling salted water for about 4-5 minutes. Season with the fava beans, toasted bread crumbs and serve.

Buon Appetito!!!

Tonnarelli con fave e mollica di pane alle erbe spontanee

Sono rientrata in Italia da qualche giorno e ho organizzato un paio di pranzi, rigorosamente a casa, per poter salutare amici e parenti durante le festività pasquali.
Ho chiesto a Silvia e Donatalella, le titolari della scuola di cucina “Fabrica del Gusto” di Fabriano (http://www.fabricadelgusto.it) di consigliarmi qualche ricetta da provare per soddisfare i miei ospiti. E, non solo mi hanno suggerito piatti davvero sfiziosi da preparare, ma si sono anche offerte di accompagnarmi a fare spesa per scegliere gli ingredienti migliori.
La portata principale che servirò (seguendo le indicazioni delle mie maestre:-), è:

 “Tonnarelli con fave e mollica di pane alle erbe spontanee”

Si tratta di un piatto che esalta la genuinità degli ingredienti quindi, per l’elemento principale, non ho avuto dubbi: “Tonnarelli Antica Pasta” del Pastificio Marcozzi di Campofilone (www.anticapasta.it)Vi svelo questa succulenta ricetta proposta delle due chef più ricercate del mio territorio:

Tonnarelli con fave e mollica di pane alle erbe spontanee
Ingredienti per 4 persone
250 gr di Tonnarelli Antica Pasta
250 gr di fave fresche
3 cucchiai di mollica di pane raffermo grattugiata
Erbe spontanee finocchietto selvatico
Olio extra vergine di oliva
Aglio
Sale e pepe
Peperoncino facoltativo

Sbollentare(sbianchire) le fave in acqua bollente e salata per qualche minuto, scolarle e passarle in un bagno di acqua e ghiaccio per preservarne consistenza e colore, una volta fredde togliere a mano la pellicina esterna.In un mixer frullare la mollica con il finocchietto.

Altro ingrediente fondamentale e profumatissimo: il finocchietto selvatico

In una padella far rosolare l’aglio con l’olio (e a piacere peperoncino), unire le fave e lasciar insaporire per qualche minuto.

In un’altra padella con un filo d’olio tostare la mollica aromatizzata al finocchietto. Cuocere la pasta in acqua bollente salata per 4-5 minuti, condire con le fave, la mollica tostata e servire.

Buon appetito!!!

The ‘Pincinelle’ made in Fabrica del Gusto!

10694451_1648963445330558_8483444268973980224_oAs promised, here we are talking again about the cooking school ‘Fabrica del Gusto’ in Fabriano, and above all, about the special recipe we cooked and ate together with all other friends at the end of the class. That was so much fun! The “pincinelle”, a traditional pasta of Fabriano and of course…of Le Marche region!

When our grandmothers and great-grandmas made bread, usually once a week, they used to keep a part of the dough to prepare the ‘pincinelle’. It was considered a ‘poor’ pasta, since it was made without eggs and inexpesive ingredients.

However, we assure you that ‘pincinelle’ pasta is really delicious! Ready?

pincinelle 065Whole-wheat pincinelle with artichokes and bacon…and, of course, the classic sprinkle of Parmesan cheese!

Ingredients for 4 people:

300 grams of bleached flour

100 grams of stone-ground whole wheat flour

150 grams of yeast

A pinch of salt

Water as much as needed

pincinelle 019Mix all the ingredients together and add water as much as needed and obtain a consistent dough.

pincinelle 029Take small pieces of dough and roll them on the cutting board until you get some thin ‘wires’ of pasta.

pincinelle 032Cut each of them at an approximate lenght of 5-6 cm, using a knife or rubbing your hands.

pincinelle 034Cook in boiling salted water for a few minutes…

pincinelle 038…then drain and mix with seasonal ingredients.

pincinelle 048We chose artichokes and local bacon!

pincinelle 070Enjoy!

Le Pincinelle made in “Fabrica del Gusto”

10694451_1648963445330558_8483444268973980224_oCome promesso, siamo nuovamente a parlarvi della scuola di cucina Fabrica del Gusto di Fabriano per condividere con voi la ricetta speciale che abbiamo cucinato e degustato insieme a tutti gli amici a fine lezione. Ci siamo davvero divertiti! Ecco a voi le Pincinelle, piatto tipico della tradizione fabrianese ed ovviamente…delle Marche!

In genere le nostre nonne e bisnonne, facevano il pane una volta la settimana e prima di dare la forma definitiva alla pagnotta conservavano una parte dell’impasto e preparavano le pincinelle. Si trattava  di una pasta molto povera, senza uova, economica e alla portata di tutti.

Ma vi assicuriamo che sono davvero buonissime! Siete pronti?

pincinelle 065Pincinelle di farro con carciofi e pancetta affumicata…e l’immancabile spolverata di parmigiano reggiano!

Ingredienti per 4 persone:

300 gr di farina 0

100 gr di farina di farro integrale macinata a pietra

150 gr di lievito madre

Un pizzico di sale

Acqua q.b.

pincinelle 019Amalgamare tutti gli ingredienti ed aggiungere tanta acqua quanto basta ad ottenere un impasto omogeneo.

pincinelle 029Prendere dei piccoli pezzi di impasto e farli rotolare sul tagliere fino ad ottenere dei ‘fili’ sottili.

pincinelle 032Tagliare a misura (5-6 cm) con l’aiuto di un coltello o sfregando tra le mani. pincinelle 034Cuocere in abbondante acqua bollente salata per qualche minuto…pincinelle 038…quindi scolare e condire con ingredienti di stagione.pincinelle 048

Noi abbiamo scelto carciofi e pancetta affumicata locale! pincinelle 070

Buon appetito!

 

 

Fabrica Del Gusto: ‘Chef…Master’ in Fabriano!

10694451_1648963445330558_8483444268973980224_oMentre eravamo in visita nella splendida città di Fabriano, siamo venuti a conoscenza della grande popolarità che sta riscuotendo la scuola di cucina aperta di recente da due food bloggers, il cui successo è dovuto anche alla particolare attenzione che viene rivolta all’ambiente e alle tradizioni locali. Negli Stati Uniti stanno prendendo sempre più piede le “Clean eating classes”, ossia lezioni per imparare a mangiare cibo “pulito”, quindi sano. Noi di Discovermarche siamo andati a vedere da vicino come si trasmettono nelle Marche i principi di educazione alimentare.

“Fabrica con una sola B, in onore a Fabriano”. Con questa frase Donatella e Silvia ci accolgono a Fabrica del Gusto e iniziano il racconto della loro avventura.

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Donatella e Silvia

La passione per il cibo e per i prodotti agro-alimentari del territorio, uniscono le due amiche che, mentre sorseggiano un caffè, si lasciano trasportare dall’idea di realizzare una fantasia. La decisione è presto presa! Queste due donne grintose e decise non esitano ad abbandonare i loro impieghi per perseguire il loro sogno e trasformare un desiderio nella loro attuale professione. E’ da queste forti volontà che prende forma Fabrica Del Gusto, la prima scuola di cucina pratica di Fabriano. Un progetto che offre un’esperienza unica, amatoriale e professionale insieme.

Il progetto di Fabbrica del Gusto

Il progetto di Fabrica del Gusto

Nella struttura tutto è curato nei minimi dettagli: gli allievi operano in postazioni di lavoro individuali (realizzate su misura da un falegname “a km zero”) affiancate da un banco ‘docente’ dotato di schermo proiettore.

10978690_1680696865490549_2973280986889739986_n

10943892_1678954542331448_7796030855910414462_n

Per la realizzazione della portata, vengono utilizzati esclusivamente elettrodomestici “casalinghi” perché tutte le preparazioni devono poter essere replicate con facilità a casa propria.

10838033_1648966661996903_2989141972050538441_o1510556_1648964938663742_2119990877209886944_n10655462_1648965011997068_5553698578106191114_oI corsi sono stati pensati per soddisfare diverse necessità: da lezioni di cucina per amatori che desiderano avvicinarsi a questo mondo, a quelli rivolti a persone esperte e più interessate ad approfondire tecniche particolari o scoprire nuovi prodotti, in particolare quelli del territorio. banner_immagini_scuoladicucina2Da classi per coloro che soffrono di particolari patologie-allergie-intolleranze (celiachia, diabete, ecc.) con il supporto di personale medico-specialistico, a laboratori creativi per bambini di tutte le età.

Calendario con gli eventi in programma: ce n'è davvero per tutti i gusti!

Calendario con gli eventi in programma: ce n’è davvero per tutti i gusti!

Tantissimi i corsi mirati come quelli sul pane, il pesce, la pizza, il risotto, la sfoglia fatta in casa, i corsi di pasticceria e tanto altro ancora…

10430472_1688573074702928_17494045304722369_n10683720_1676454399248129_2515503778480492389_o10828038_1679666638926905_4752572383412729837_oBrave ragazze!!! Davvero una scuola di cucina degna di “Chef….Master”!!!

Ora amici scusateci, è arrivato il momento del nostro corso: Donatella e Silvia ci insegnano a cucinare una ricetta tipica marchigiana, le Pincinelle. Seguiteci nel nostro prossimo post e…”Discover” questo piatto delizioso!

Un ringraziamento speciale a Silvia e Donatella per averci accolti nella loro cucina.

Potrete trovare maggiori informazioni visitando il sito web ufficiale di Fabrica del Gusto, all’indirizzo http://www.fabricadelgusto.it o seguendo gli aggiornamenti sulla pagina Facebook


 

Fabrica Del Gusto: ‘Chef…Master’ in Fabriano!

10694451_1648963445330558_8483444268973980224_oWhile we were visiting the beautiful city of Fabriano, we heard great things about a new cooking school recently opened by two Italian food bloggers. Their success is clear: thanks to the special attention to the environment and local traditions. “Clean eating classes” are becoming more and more popular in the United States. They are based on teaching people how to eat ‘clean’ and healthy.

Discovermarche visited Fabrica del Gusto to find out how this innovative school teaches the diet principles of the Marche region.

“The name Fabrica*, with one B only, has been choosed in honor of Fabriano”. With this statement Donatella and Silvia welcome us to Fabrica del Gusto and here begins the story of their adventure.

Donatella and Silvia

Donatella and Silvia

The two friends shared a passion for food and local tradition. So one day, while drinking an espresso coffe together, they started talking about their dream of opening a cooking school. The decision was taken quickly! These two bold and determined ladies did not hesitate to quit their jobs to pursue their dreams and turn them into their new real career. “Fabrica del Gusto” was born thanks to their powerfull will of opening the first cooking school in Fabriano. The lab offers a very unique experience to their students: professional and ‘homestyle’, at the same time.

The project of Fabrica del Gusto

The project of Fabrica del Gusto

The school has been thought out down to the smallest detail. In fact, each student can cook in their own workstation (which is, by the way, custom-made by a “kilometer zero” carpenter) and the lab is equipped with a screen projector, from where everybody can watch their teacher. 10978690_1680696865490549_2973280986889739986_n10943892_1678954542331448_7796030855910414462_nMeals are prepared by using “household” appliances, so that you will be able to easily reproduce the recipe at your own home.

10838033_1648966661996903_2989141972050538441_o1510556_1648964938663742_2119990877209886944_n10655462_1648965011997068_5553698578106191114_oClasses are addressed both to amateurs who are starting to learn about cooking and more experienced people interested in learning specific techniques or discover new products, especially the local ones. banner_immagini_scuoladicucina2There are also classes focused on specific meals for diseases-allergies-intolerance (like celiac disease, diabetes, etc.) which are supported by medical staff. And even creative cooking workshops for children of all ages.

Events calendar: there's something to suit everybody's fancy!

Events calendar: there’s something to suit everybody’s fancy!

There are also classes focused on special recipe like: bread, seafood, pizza, risotto, homemade pasta and many others…

10430472_1688573074702928_17494045304722369_n10683720_1676454399248129_2515503778480492389_o10828038_1679666638926905_4752572383412729837_oGood job ladies! Really a cooking school worthy of Chef…Master!!!

And so, dear friends, it’s now time for our class: Donatella and Silvia are going to teach us a typical recipe of the Marche region called, the “Pincinelle”. Follow us and…”Discover” this delicious dish in our upcoming post! Don’t miss it!

Very special thanks to Silvia and Donatella for welcoming us into their ‘kitchen’.

Also visit the official website to find out more at: http://www.fabricadelgusto.it or follow Fabbrica del Gusto on Facebook!

*”FaBBrica” with double B is the correct spelling in Italian and means “laboratory/factory”

Fabriano: UNESCO “Creative City”

Panoramic view of Fabriano - copyright Giorgio Pellegrini

Panoramic view of Fabriano – copyright Giorgio Pellegrini

Our journey in discovering Le Marche region today leads us to Fabriano, a city world-renowned for the handmade paper production. Not surprisingly, Fabriano recently received the prestigious award of “Creative City” by UNESCO – one of seven in the world and the only Italian with Bologna – in the category of “Folks Arts and Crafts”.

The historical identity of Fabriano has always been linked to its paper manifacturing.

8001348125273Back to your student memories, anyone may remember to have purchased at least once an album with the white background and blue lettering with embossed the name of this city … maybe without even knowing what it meant.schemaviaggiocartaIn fact, it is the traditional craftsmanship of paper that made Fabriano unique worldwide since ancient times.

Entry at the Museum - copyright Giorgio Pellegrini

Entry at the Museum – copyright Giorgio Pellegrini

To learn more, we visited the “Paper and Watermark Museum” in Fabriano, housed in the complex of St. Domenico, a former convent of the Dominican fathers.

Courtyard in the complex of St. Domenico - copyright Adriano Maffei

Courtyard in the complex of St. Domenico – copyright Adriano Maffei

Our guided tour takes about an hour, and allowes us to undertake an interactive journey retracing all the steps of the making of paper.

"Medieval Gualchiera" inside the Museum

“Medieval Gualchiera” inside the Museum

On site a “Medieval Gualchiera” (an original invention of the Fabriano Master Papermakers), has been rebuilt. This allows visitors to watch the entire process of paper production.

La scelta degli stracci - copyright Adriano Maffei

La scelta degli stracci – copyright Adriano Maffei

The first step is the selection and cleaning of rags, later soaked until soft and their subsequent reduction in paper pulp by the action of “a break down to fiber” mill powered by multiple hydraulic hammers.

The 'paste' of paper in the sizing vat - copyright Adriano Maffei

The ‘paste’ of paper in the sizing vat – copyright Adriano Maffei

The ‘paste’ is transferred into a sizing vat and sieved with suitable shock and vibration that are designed to drain the water. This apparently simple step, actually requires a lot of technique and slow and wise gestures, as shown by the Masters of Paper.

Colatura con gelatina animale - copyright Adriano Maffei

Immersion of paper in the animal gelatin – copyright Adriano Maffei

After drying, the sheets are immersed in a bath of animal gelatin, which aims to make them impermeable to the ink, as revolutionary invented by Fabriano Masters of Paper.

Drying of the paper sheets - copyright Adriano Maffei

Drying of the paper sheets – copyright Adriano Maffei

Finally, after drying again and being pressed, the sheets are ready for use.

Copyright Claudio Ciabochi

Copyright Claudio Ciabochi

All machines in the Museum really work and you can witness the creation of the paper live! Meanwhile, the guide explains every step and you can realize how revolutionary the techniques introduced in Fabriano are!

opyright: Giorgio Pellegrini

Ancient watermarks on paper – Copyright: Giorgio Pellegrini

A top floor of the museum there is a room entirely dedicated to the watermark, another excellence of the Fabriano tradition. An important collection of ancient and modern watermarks is hexibeted and you can also see the process to create the filigree papers.

By reservation, the “Paper and Watermark Museum” organizes educational workshop for teens and children like the one called: “We are all Masters of Paper.” During the course you will learn how to create your own real sheet of paper with watermark.

Educational workshop for children -copyright: Giorgio Pellegrini

Educational workshop for children -copyright: Giorgio Pellegrini

In addition to this, many other workshops are organized by this museum so active and interactive. As the “Paper, Print and Book 2015” in collaboration with the Pyramid Atlantic Art Center in Washington DC that next June will offer their participants a unique opportunity to explore the traditional craft of paper and Le Marche region, as well.

In the museum there is also a shop with many irresistible “paper-temptations”.

Paper sheets made by hand- copyright: Giorgio Pellegrini

Paper sheets made by hand- copyright: Giorgio Pellegrini

Despite we’re living a digital age, in our opinion, paper still maintains a very special charm and the feeling you get to stroke these light sheets will never be comparable to that of stake on the keys of a keyboard or touch the screen of a tablet …

Discovermarche really recommends a visit to the “Paper and Watermark Museum” in Fabriano to find out more about the tradition behind the renown of Fabriano.

Our special thanks goes to the Director of the Museum, to the Guides and the Masters of Paper for their passion and dedication which make their work great!

Please find out more by visiting: http://www.museodellacarta.com