Wednesday, July 31

Video: 10 Things We Love About Italy

Our friends Daniel and Mirra, (James Beard) award winning filmmakers from Perennial Plate have just released their latest short food-travel film and this time its all about Italy. Watch this fabulous montage on pasta, pizza, truffles, balsamic and more!

Daniel and Mirra stayed with us while shooting in Le Marche - we were their 'fixer' of sorts and translator, introducing them to the real locals of Le Marche. They shot our neighbor Pia rolling pasta in our kitchen, our friend Alessandro & his uncle Piero truffle hunting outside of Apecchio, our friends Paola & Antonio from Maki in Fano and Giorgio our favorite traditional balsamic maker in Modena.
We loved being part of it and in a indirect way sharing with all you our favorite artisans of our area!

Monday, July 29

Recipe: Prosciutto Wrapped Pork Tenderloin

We affectionately call this dish 'pork wrapped pork'!  Prosciutto wrapped pork tenderloin with sage is a savory secondo we serve year-round and often on the menu for our cooking classes. Serve it on a bed of grilled radicchio with cherry tomatoes and balsamic for a perfect balance of flavors! 

Prosciutto Wrapped Pork Tenderloin
Serves 4

1 tenderloin of pork
5-8 slices of prosciutto (depending on how big your tenderloin is)
handful of sage leaves
a few cherry tomatoes
clove of garlic
a few Tablespoons of white wine
salt & pepper
The Rolling:

1. Remove the "silver skin" from the pork tenderloin and season generously with salt and pepper.

2. Lay out a sheet of plastic wrap about 6 inches longer than the tenderloin.  Lay prosciutto down the middle vertically, slightly overlapping the edges to fit the length of the tenderloin.

3. Lay sage leaves down the center of the prosciutto, slightly overlapping.

4. Place the pork ontop of the sage. 

5. Now roll it up! Using the plastic wrap, roll the prosciutto tightly around the pork tenderloin - just like sushi. It is very important to roll tightly. If there is slack it will open as it cooks.

6. Tuck the bottom piece of plastic under the top. Turn both ends to tighten even moreso and secure.

photo from our cooking classes at La Tavola Marche

Preheat oven to 205 C/ 400 F
Remove the tenderloin from the plastic. 

 With a little olive oil in the pan, heat until nice and hot. Sear on all sides * starting with the seam side DOWN.  Note: Be gentle and careful not to break/tear the prosciutto as you sear it.

Once seared on all sides, toss in 3 or so cherry tomatoes into the pan with a clove of garlic and the white wine. 

Finish cooking in the oven 18-30 minutes depending on the size of your pork tenderloin.
Remove and allow to rest at least 15 minutes before slicing. 

Wine: Pairs perfectly with a bold red wine from Le Marche like Terracruda's Profundo.

Tuesday, July 23

From the US with Love...Cooking in Italy

Ashley & Jason Bartner photo by Alessandro Moggi
 Corriere della Sera, one of Italy's longest running national newspapers featured a story on La Tavola Marche this week! It is a lovely article on our life in Le Marche and a story of how we found success and happiness in a simpler life Italy!

(Funny part: never gave an interview - we had no idea this was going to be in the paper until our phone started ringing off the hook and a friend emailed us the news!!)

Monday, July 22

{Podcast from Italy} #55 - A Day in the Life of....+ A Summer Recipe

A look at what an average day is like from sunrise to sunset running a farm, inn and cooking school. Jason shares the recipe for one of our favorite dishes of the season!
Click here for the recipe mentioned in the podcast: Grilled Eggplant with Fresh Mozzarella,  Peppers & Capers
Thanks for listening! 
Stream on Stitcher or Download on iTunes: Podcast from Italy #56 

The first onions of the season have been picked!!

Sunday, July 7

{Podcast from Italy} The Pasta Machine vs. The Rolling Pin

It's a beautiful July morning in Le Marche and we were able to squeeze in a little time for a podcast this Sunday. Let the great debate begin -  Jason explains why he teaches his "Pasta & Sauces" class using an Atlas pasta rolling machine with a hand crank instead of the rolling pin.

  We give an update on the garden & what's growing, the hens and hopes for a tractor one day. Paperwork looms in our future as the renewal of our drivers license, VISA, etc. is all due this winter.  And finally on a night off we hunt for a festival and come up empty handed...

Thanks for listening! 
Stream on Stitcher or Download via iTunes: Podcast from Italy #55 Pasta Machine vs. Rolling Pin

photo from

Thursday, July 4

Zucchini 101

Visiting the garden for ingredients during our cooking classes becomes an impromptu lesson in gardening, growing and veggie sex! Do you know which zucchini flower is male or female?

The female plants have a little zucchini attached, whereas the males just have a stem. You don’t need that many male flowers to pollinate all the females, so we pick them to eat! Not only is this an edible treat but by picking the flowers this helps redirect the energy of the plant towards the females producing zucchini.  

We lightly batter and fry the zucchini flowers paired with a glass of prosecco, it's the perfect way to start a summer dinner. The flowers are also beautiful wilted over the top of pasta or pizza just before you serve.

Try carparccio of zucchini for one of the simplest, freshest ways to enjoy both zucchini and the blossoms.

Here are few of our favorite zucchini recipes:

...and it ends up the flowers are sweet and delicate enough for a baby!

Tuesday, July 2

Expat Lives: From the US to Italy & Living the American Dream

 "Expat Lives: the US to Italy" The article about how Jason & I started La Tavola Marche (Farm, Inn & Cooking School) has been published in Financial Times!! 

"When American newlywed Ashley Bartner visited Italy on honeymoon in the spring of 2006, her life was about to change more than she ever expected....Something really resonated for us in Italy, and we felt immediately at home. We had been thinking of going back to the West Coast [of the US] but we were taken aback by the quality, freshness and simplicity of the food in Italy,” says Ashley Bartner, who grew up in Seattle. “We knew that our future was there.”
Read the entire article here: Expat Lives: the US to Italy

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