The Eve ofChristmasin the Marche
Campofilone macaroni
December 24th, as per tradition, is day in the Marcheof thin”. On the table ofMarche cuisinetherefore they cannot be missingCampofilone maccheroncini.
Campofilone maccheroncini
It may seem strange to say it, but here is the true delicacy ofCampofilone maccheronciniit's right therepasta: typically from the Marche region, – awarded the PGI protected geographical indication designation and therefore produced only inCampofilone– maccheroncini look like very fine spaghetti, up to 60 cm long and made only with durum wheat flour andeggs. They are so fine that they are often not even boiled, but cooked directly in the sauce, and so good that they are tasty even with a simple sauce.tomato.
The broth
For fish lovers, then, we must not forget that the Marche region is the homeland ofBrodetto. Born as a poor dish intended for the reuse of fish waste, the broth then developed in different variations, just think that almost every city on the coast has its own secret recipe. But whatever soup we're talking about,Ancona, Fanese, Recanati, Sangiorgese or San Benedetto, the warning is always the same: thesoupit must never be too dry, but rather it must be succulent enough to be able to dip plenty of slices of toasted bread into it.
Ancona style stockfish
Finally we arrive at the main dish of theChristmas Eve, the symbolic delicacy of the regional capital Ancona: loAncona style stockfish. It is a dish so deeply rooted in the Marche culinary tradition that, to protect the recipe, theStockfish Academy.
Christmas lunch in the Marche
And here we are at Christmas lunch with a selection of starters, first courses, second courses and desserts that will allow you to fully enjoy the traditions of the Marche region.
Married cups
Let's start with theMarried cups: it is a very simple, but really tasty dish, made up of simple slices of bread dipped in egg and then fried. They can be eaten hot or cold, alone or accompanied with cheeses and cured meats.
Ascoli style olives
They cannot be missingAscoli style olives: a crunchy casing and a tasty meat filling distinguish this delicious recipe which has been handed down from generation to generation in the province ofAscoli Piceno.
Vincisgrassi
Then, moving on to the first, iVincisgrassi, a special pasta aloven(woe to call it lasagna!) composed of various layers of egg pasta sheets, topped with a mixed meat sauce, enriched with offal. Some add bechamel, others prepare fresh pasta flavored with Marsala or mulled wine, still others add cockscombs.
Cappelletti
And again, theCappelletti, a truly typical Marche Christmas dish to be enjoyed in broth. Below is the recipe and the preparation is rigorous: as per tradition it starts a week before and each member of the family must make their contribution!
Jugged rabbit
For the second, it is worth mentioning thejugged rabbit, an original recipe based on rabbit,tuna fish and pepperoniwhich will certainly amaze you.
Christmas sweets from the Marche region
We arrive at the "dulcis in fundo". Here you can really have fun: you can prepare theCavallucci of Apiro, sweets of peasant origin based on sapa, cooked must; TheI frustrate, The typical Marche Christmas dessertbased onfruitdried, raisins and figs;The snake, particularly typical of Falerone, so much so that it is said that its recipe was invented in the monastery of this small town in the Fermo area. It takes the shape of a shortcrust pastry snake with a filling ofalmondsand flavored amaretti biscuitscinnamon. Finally, theSweet 3-6-9, typical of the Offida tradition, whose curious name derives from the doses that are used to make it. It requires a few simple ingredients (milk, cocoa, flour, sugar and peellemon) and is very easy to prepare.
