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What are the ingredients of Italian cooking recipes? If you take the time to tour different town and savor the local cuisine you’ll find out that the recipes are strictly related to that particular town or at most to the region. To explain this peculiarity the traveler must bear in mind the fact that Italy was politically united only in 1861, before then it consisted of small states under different rulers and often hostile to each other. The geography didn’t help matters either: the peninsula is divided by the Apennine (a high range of mountains) all along its length and the Alps (an even higher range) crown the top of the Italian boot, dividing Italy from continental Europe. The result is that the territory is fractionated in micro climates, the land offers different crops and products in every region and the history of every single town has given shape to totally different menus on the everyday table. Even cities that are both on the sea, like for example Naples and Venice, don’t bother to share the same way of cooking. Le Marche was for many centuries an agricultural region where the way of life didn’t evolve to the sophistication and wealth of other nearby areas like the Emilia-Romagna. For this reason the menus in Le Marche stick to simple but none the less delicious recipes, the biggest variety being in the source of the ingredients: from land or sea. What really unites Italians in matters of cooking are two components: fresh ingredients: Italian cooking recipes, from whatever region, utilize only the freshest ingredients available at the market and therefore the cooking is strictly seasonal the attitude: sitting at the table is a rite that daily brings together family and friends, it becomes more than just eating, is an act of love and sharing that keeps together the basic social structure.
Click on the links below to discover some traditional recipes from Le Marche region. Appetizers
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