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...

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