Friday, January 23

Cooking in Italy: Wild Edibles & Bottling Wine April 22-26, 2015

   Cooking with Spring's Wild Edibles & Bottling Wine 
22 - 26 April 2015 (4 Nights) = 500 Euro/person
Fields of wild radicchio ready to be sauteed, young nettle perfect for tongue tingling ravioli, rich & creamy artichoke risotto - the flavors of Spring in Le Marche, Italy. In our farm to fork cooking classes we will collect wild edibles for both a pasta class and a five course Italian dinner party! Learn to make pasta (both cut & stuffed) with two seasonal sauces as well a complete menu of antipasti, primo (first course), secondo (main course), contorno (side dish) and dolce (dessert).  Plus this is the time of year that we refill our cantina with local wines and we need your help bottling, corking & labeling the hundreds of liters of red, white & rosè!  
Here's a look at what to expect!

Spring in Italy, Wild Edibles Cooking Class:
Jason helps guests identify the different edibles and with bags full of dandelion greens, poppy greens, grispigno & then head into the kitchen to create a rustic tart with the fresh picked wild greens, ricotta & prosciutto.
Bottling Wine & Filling our Cantina with Guests:

Every year we visit our favorite winemakers to collect hundreds of liters of wine for guests. In this short film we visit 3 vineyards & winemakers, buying 600 liters of loose wine or vino sfuso and then return to our farm to bottle, cork and label the bottles with guests!
Cooking with Spring's Wild Edibles & Bottling Wine   
22 - 26 April 2015 (4 Nights) = 500 Euro/person
Includes: 4 nights, guided wild edible walk, 2 half day cooking class with a custom hand-made apron, wine bottling, two meals with wine, five course dinner and breakfast daily, price based on double occupancy.

Don't forget...THIS IS OUR LAST SEASON!! 

La Tavola Marche (farm, inn and cooking school)
www.latavolamarche.com
info@latavolamarche.com

Thursday, January 22

{Video} Two Old Italians: A Short Lesson in Salami & Sausage Making

 
It's that time of year again when we ignite our passion for pork by making hundreds of kilos of salami & sausages to cure in the rafters of our farmhouse during the winter! We come together with our friends and come una volta - like a long time ago, we pass the day with our elbows deep in meat, chatting about life, breaking for lunch (and more than a few cafes) ensuring that we've got a years ration of cured meats set aside...at the same time ensuring that this old way of Italian life stays alive. As I type, Jason is at our dear friend Vittorio's with the good Doctor (Gaggi) making the first round of our homemade homecured sausages so it felt like a great time to repost one of my favorite videos we've made!

Here's to the two old Italians that have taught us so much - Grazie Gaggi & Vittorio!

If you are interested in taking one of our Sausages from Scratch Class, Whole Hog Butchery Courses or joining our 5th Annual Forage, Slaughter & Butchery Program contact: info@latavolamarche.com

Thursday, January 15

BIG NEWS: It's our LAST season and your LAST chance to visit....

It's our LAST season & your LAST chance to visit!!
A bucket list year...
If a visit to La Tavola Marche is on your bucket list, then buy your plane tickets to visit in 2015 now. This will be our LAST season! We're ready for our next adventure & will keep you posted on our upcoming plans...

That means BOOK NOW because we are filling up quickly!!

Over the past eight years we have grown roots in a foreign land, learned from our neighbors & shared our lives in Le Marche with you! Thank you for your energetic emails, thank you for your kind reviews and thank you for returning year after year with your families. We are truly grateful for all the memories made is this old farmhouse and excited for all to see all of you that will join us in 2015!
If you think you've got what it takes to have a B&B in Italy contact us...

Hope to see you in the kitchen!
Ashley & Jason Bartner


A few of our 2015 Culinary Packages:
April 22-26 Cooking with Wild Edibles & Bottling Wine  500 Euro/person
May 12-17 & May 26-31  Made in Le Marche  928 Euro/person
June 9 - 14 Country, Sea & Garden Cooking Classes  775 Euro/person  
June- October  Thursday to Sunday 3 Nights Special starting at 715 Euro/COUPLE 
Any 3 Nights Fall Foraging for Mushrooms from 345 Euro/person

27 October - 1 November 5th Annual Forage, Slaughter & Butcher Your Meal 925 Euro/person


Click Here for the complete list of cooking classes & culinary holidays!
Book NOW before it's too late!!


The 30 Best Autumn Escapes  - The Sunday Times
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Top 10 Quirky Food Adventures -Lonely Planet
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Top 10 Food & Drink Holidays in Italy - The Telegraph

Tuesday, January 6

{VIDEO} Festa della Befana: The Italian Folklore, Festival & Food!

A "Taste of Italy" episode celebrating Festa della Befana -



A short film capturing the magic of Befana with the smell of roasted chestnuts and spiced wine, the cold air fills with festive music as Befana's of all ages descend upon the cobblestone streets to celebrate in Urbania (Le Marche) Italy. 

La Befana is believed to hail from the medieval village of Urbania in Le Marche Italy. In Italian folklore, La Befana delivers gifts to children throughout Italy on the night of January 5th, the Eve of Epiphany.  In addition to delivering gifts, she will sweep the floor before she leaves! It is customary to set out a glass of wine and snacks to thank her for cleaning the house!

A short film by La Tavola Marche (sharing a slice of life in Le Marche)
Directed & Edited by Ashley Bartner & Jason Bartner
Music: Live from the Band of Urbania,
"Sugar, Rum, Cherry" by Duke Ellington
 "Sleigh Ride" Instrumentals only by Harry Connick Jr

Thursday, January 1

How to Make a Legit Plate of Pasta - This Sunday on YouTube LIVE!

It’s all about pasta! First we will make a semolina dough pasta, Cavatelli or little caves. This is a perfect intro to pasta making because no rolling pin is even needed! After you get down the knack of forming the cavatelli we’ll move on to how to make a simple plate of pasta, starting with the size of your pot of boiling water! Cacio e Pepe (cheese & pepper) is a perfect example of a simple sauce with three ingredients, when done right is outstanding! Just to drive the idea home on how to make a proper plate of pasta, we'll make a sauce of the moment using whatever local seasonal vegetable is looking good for you
Literally make Sauce of the Moment as your water boils! Many people think that Italian sauces are all tomato based and heavy, but in fact there are many types of ‘sauce of the moment’ that you can make depending on what’s in season. 

**CLICK HERE TO WATCH: Sunday, January 4th Link to Watch LIVE! on YouTube
Recipe Links, Ingredient/Shopping List Below

Depending on where you live in the world:
12-noon PST (Seattle)
3pm EST (New York)
8pm GMT (London)
9pm CET (Rome)

9am + 1 day (New Zealand)
How to Register:
Reply to this email with RSVP in the subject or just tune in to the YouTube LIVE! link above. The classes will be recorded and available to view at anytime on YouTube.


Details
The Classes will be about 45 min - 1 hour in duration and will be recorded so you can watch it at your convenience on YouTube.
The Cost = FREE! We just ask that you spread the word, share this email, retweet, post photos, etc. If you feel inclined you can help support the show & keep us sponsor free!


What you need to cook along:
Recipe Links & Ingredient 
CAVATELLI 
200 grams/ 1.5 cups of semolina or ground durum wheat/ grano duro
25 grams / 1/4 cup of regular flour or soft wheat flour
pinch of salt
125 grams or 3/4 cup warm water


CACIO e PEPE 
Spaghetti (or pasta of your choice)
small handful of hard aged pecorino or parmesan
black peper or peperoncini (chili flakes)
olive oil



SAUCE OF THE MOMENT
We'll use the cavatelli as the pasta to pair with this sauce 

veg of choice: brocolli or brocolli rabe, cauliflower, zucchini, depends on what's in season where you live
small handful of cherry tomatoes
2 tablespoons of white wine
4 tablespoons of chicken stock or pasta water
handful of parmesan cheese
clove of garlic, kept whole
olive oil
salt & pepper


Equipment 
mixing bowls
cutting board/work surface for the pasta
pairing knife
large pot for the pasta water
 

Photos sent in from students/viewers around the world cooking along during the LIVE! classes!! 




and back at our house...

Wednesday, December 24

A Very Cappelletti Christmas - Buon Natale


Christmas is synonymous with 'cappelletti' in Le Marche. The postage stamp sized squares homemade pasta are filled with veal, pork & chicken, nutmeg, lemon zest & grated parmesan then folded into "tiny hats" or cappelletti and added to a rich broth, served on Christmas Day! 

Not only did we make kilos & kilos of cappelletti with friends but to get a little extra festive, we headed into the woods to cut down our own tree! Ok, technically it's a really big branch for juniper, and a total 'Charlie Brown' tree but a string of lights a few ornaments made during our childhood and we're ready to Jingle Bell Rock the night away!  
 
As local tradition dictates, we dutifully & very happily make our cappelletti like good Marchigianni (wannabees).  Christmas celebrated in Le Marche, Italy is not complete without a heart-warming bowl of cappelletti in brodo or little stuffed hats in broth. I was once told is a dish served for only those you love because it takes so much time & patience to make! 

With our stockings hung, the 'tree' trimmed, the dough made and fire ablaze we invited friends to help in the merriment: we share the work and reward.
 
With our hens still producing eggs, our dough is rich in color!!

 




A few crates of cappelletti and our juniper berry Christmas tree!
Take the time and make it from scratch, buy the freshest eggs (it will make the color of the dough nice & golden) and enjoy this homemade pasta the way it was meant to be eaten - surrounded by family. (Plus they freeze well so you can have them on-hand, at the ready all winter long!)
 
I've posted it in years past - but here you go: Cappelletti in Brodo Recipe


Wednesday, December 17

LIVE! from ITALY Online Cooking Class on YouTube: Sunday, December 21st 2014

 LIVE from ITALY Online Cooking Class Sunday, December 21st 2014
A Christmas Special! This episode/class can help you prep for the Holidays with a beautiful Butternut Squash Soup and the classic, Tiramisu. Both dishes can be made ahead or the morning of your event and can be scaled up easily to feed a full house of hungry guests!

Fall in a bowl - pumpkin or squash soup would make a perfect dish to add to your Holiday dinner or even lunch on a random rainy afternoon. Since you can cook it off a day or 2 before, it makes for one less thing to do on Christmas Day! This soup has become a tradition in our house - it’s so creamy & delicious. If you want to make this simple soup a bit more decadent add a few steamed mussels just before you serve.

One of the most requested recipes to feature, Tiramisu. This is the real deal. Tiramisu can be a boozy, mushy mess and nothing I would never want to eat. However this recipe is lick-your-plate amazing! So what’s the difference in the dish served at restaurants State-side vs. that of Italy? First off the eggs - this recipe calls for fresh egg yolks not whipped cream or imitation eggs making it much richer and secondly it’s all in the lady-fingers! (Buy Pavisini.) They perfectly hold up after being dipped in coffee & layered with cream.

Our classes focus not only the recipes at hand but the technique and theory behind each dish. It’s more than just watching an episode of a cooking show on television because this is not only LIVE but interactive! Students/viewers will have the chance to ask questions along the way since all the cooking is done together LIVE! (Plus the classes are recorded & you will receive a copy of the class - how cool is that?!) Either join in the fun and cook along with us or sit back and watch with a glass of wine.


Menu

Watch LIVE! on YouTube:
LIVE from ITALY: Online Cooking Class on Sunday, December 21, 2014


Depending on where you live in the world:
12-noon PST (Seattle)
3pm EST (New York)
8pm GMT (London)
9pm CET (Rome)
To REGISTER for this class email: info@latavolamarche.com
You can watch the class for fun or to cook along. We will send you the recipes, ingredients & equipment list plus the all important pre-class prep list! You will receive a recorded copy a day or two after the class.

Details
The Classes will be about 45 min - 1 hour in duration and will be recorded so you can watch it at your convenience on YouTube.
The Cost = FREE! We just ask that you spread the word, share this email, retweet, post photos, etc. If you feel inclined you can help support the show & keep us sponsor free!


For more details click here!
Hope you join us in the kitchen on Sunday!

Help Support the Show


Tuesday, December 16

Podcast from Italy: Holidays in Italy, A Simple Focaccia & The Search Begins in Cortona....

Jason & our juniper bush Christmas trees!
A new episode of our "Podcast from Italy" is up!! From panetone to cappelletti most days are spent in the kitchen cooking and eating! The season of fatness has begun and to celebrate Jason shares a new favorite focaccia recipe. We discuss a NY Times Article on Italy & the internet, a problem that has plagued us for years. A visit to the famed Cortona in Tuscany for lunch sets the scene to begin the search for our property and what's next.... 


Tuesday, December 9

December 14th LIVE! from ITALY Online Cooking Class: Cooking with Wine

 
The 2nd Season of LIVE! from ITALY: Online Cooking Classes kicks off on December 14, 2014 on YouTube LIVE! with a menu cooking with wine!!  Starting with our Butcher’s favorite and a staple at our farmhouse,  Bone-In Veal Breast (or meat of your choice) Braised in White Wine with Potatoes & Tomatoes a meal in itself! Thinly sliced roasted veal breast with layers of tomatoes & potatoes makes for a rich delicious meal that is easy to make.  A classic example of cucina povera, peasant cooking using a tough piece of meat & simple ingredients to create rich dish fit for a king. (You can use slices of veal breast or other tough cuts of steaks or leg of lamb - anything tough with a bone it in.)
To accompany this one-pot dish, Poached Pears in Red Wine with Rosemary topped with whipped mascarpone cream. This dessert is perfect for the holidays!! Use any red or rose you like or that bottle of wine that's been collecting dust in the back of your cupboard (you know the one) - it will work great in this classic dish! A gorgeous oven-free dessert. In the summer, we will use beautiful stone fruit instead of the pears. Cooking the wine and herbs down slowly will create a beautiful rich flavorful syrup. 
 Our classes focus not only the recipes at hand but the technique and theory behind each dish. It’s more than just watching an episode of a cooking show on television because this is not only LIVE but interactive! Students/viewers will have the chance to ask questions along the way since all the cooking is done together LIVE! (Plus the classes are recorded & you will receive a copy of the class - how cool is that?!) Either join in the fun and cook along with us or sit back and watch with a glass of wine.
 
CLICK HERE TO WATCH: Sunday, December 14th
*Link to Watch LIVE! on YouTube
How to Register:
RSVP to info@latavolamarche.com to receive the recipes, ingredient & equipment list or just tune in to the YouTube LIVE! link above. The classes will be recorded and available to view at anytime on YouTube.
Depending on where you live in the world:
12-noon PST (Seattle)
3pm EST (New York)
8pm GMT (London)
9pm CET (Rome)

9am + 1 day (New Zealand)
 
Details
The Classes will be about 45 min - 1 hour in duration and will be recorded so you can watch it at your convenience on YouTube.
The Cost = FREE! We just ask that you spread the word, share this email, retweet, post photos, etc. If you feel inclined you can help support the show & keep us sponsor free! 
 
Hope to see you in the kitchen!!
Best, Ashley & Jason Bartner
La Tavola Marche (farm, inn & cooking school)
Next Up...
 

Monday, November 17

Pasta Sauce: Borlotti Bean & Tomato with Sage



Traditionally this is a summer sauce made when the borlotti beans & tomatoes are fresh but it's so heavy we prefer it in the fall and winter using our jarred tomatoes & frozen beans. Locals add pork ribs to the sauce adding extra flavor and resulting in a side dish of stewed meat! This is a stick to your ribs sauce perfect for a cold Sunday! Pairs great with any pasta shape/size but I prefer cavatelli for a full fledged nap inducing lunch!

Le Tagliatelle con i fagioli freschi
Borlotti & Tomato Sauce with Sage

serves 4+

2-3 handfuls of borlotti beans (preferrably fresh) dried
1 large jar or 2lbs/1 kilo of tomatoes, crushed, passed (seeded & skinned) or pureed
1 carrot
1 celery stick
1 onion
5-6 pieces of bone (whatever type you like) I normally use pork ribs that the butcher cuts in half
olive oil
salt & pepper
1 clove of garlic
sage
sprig of rosemary if you like
pasta of your choice
extra virgin olive oil for finishing the dish

This recipe calls for two pots: 1 for the beans, 2 for the tomato sauce. Make sure the pot for the tomato sauce is larger as we will add the beans into the sauce later in the recipe.

Place the beans (either fresh or dried & then soaked) and sage in a pot with plenty of water, in large pieces add: half the carrot, half the leg of celery & half the onion. Bring everything to a boil, then lower to a simmer. Allow to cook until the beans are tender. (Do NOT add salt during this process.)

Finely dice the other half of the celery, carrot & onion. In the larger pot, heat a few glugs of olive oil and add fine diced vegetables, along with the garlic & a little salt & pepper. Sweat 10-12 minutes on low-low heat or until very soft without browning.

Next, raise the heat, add in your bones and brown on all sides, keep ’em moving in the pot so they don’t burn.

Add in your tomatoes, rosemary and another leaf of sage if your feeling sporty. Bring up to a good simmer and then lower to a low slow simmer. Allow to simmer for 30-35 minutes until it reduces by about a third and becomes nice and thick. Stir it occasionally to make sure nothing is sticking to the bottom.

Now here’s where the magic happens. Remove the chunks of vegetables from the pot with beans. Add the cooked beans to the larger pot SAVING the bean water. Bring the tomatoes & beans up to a simmer, adding a little of the bean water to thin it out. Cook about 10 minutes on a low low simmer, adjusting with a little bean water if it seems too thick.

To serve; fish out the rosemary sprig, garlic clove & sage leaves if you can find them. Remove the meaty bones from the pot. (These can be served alongside the pasta or as another course entirely.) Adjust your seasoning with salt & pepper and toss with hot pasta. We pair it with tagliatelle or cavatelli and finish with a drizzle of good finishing oil - this is when you use the good stuff!


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