Dolce Vita in Casa Olivi

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Come to Le Marche

I would highly recommend a diner with our american-italian couple of sommelier Amy and Mirco, discovering wines of Le Marche and Mozzarella making with their friend Samuele.

A tour on the boat La Torre in the Adriatic Sea, great views on the Monte Conero, turquoise sea and white wine/sea food lunch, and of course jumping in the Adriatic!

The other days, some shopping in Tods and Prada factories outlets, some off-road with our Defender around Casa Olivi and relax around the pool...

 

 

 

some ideas for your visit to Le Marche

Make Pasta & Mozzarella:
Cooking class at home with one of our chefs. Make your own mozzarella, ricotta or pecorino, your home made piadine, served with your choice of prociutto crudo and rucola, learn how to create delicious ricotta tortellini and much more!

Sibillini National Park:
Discover the magical Sibillini National Park, vast highlands smothered in wilsflowers, canyon burrowing deep into mountainsides and accessible ridges with breathtaking views. A lunch in the beautiful village of Castellucio di Norcia would be a perfect combination.

The adriatic sea around the Monte Conero:
The Marches is like Tuscany, plus the Adriatic sea... Just drive for the day straight to the Monte Conero Riviera. Wild nature, white beaches, crystal clear water, untouched from mass tourism.
Rent your own private boat from Numana's marina and end up in Portonovo with a couple of stops to swim in the exclusive waters of one of the most beautiful environments in Europe. A delicious seafood menu will be served on board...

Vineyards:
A day touring the wine region of Le Marche is the best way to taste and experience the area. Le Marche produces some of the best wines of Italy that you never knew existed. Let's start the discovery with our passionnate sommeliers Amy & Mirco.

Truffe hunting in fall:
If you're going truffle hunting then the best chance of finding any is Acqualagna, in Pesaro-Urbino Province, 1 hour from Casa Olivi, as it suplies two thirds of the italian market.
Experience a fantastic day with experts and dogs in local woodland, with private transportation in our defender and lunch in one of the best adresses of Le Marche.

Off road in Le Marche:
A tour rich in culture, architecture, beautiful lanscape and wild unspoilt countryside. Carriage rides along naturalistic ways into the rural landscapes of Treia, slow drive on the small roads with our 1968 Triumph Spitfire MK3, or try some real 4x4 off roads with our brand new Defender...

 

Fresh Mozzarella

In the midst of the current food scandals, it is getting more and more difficult to trust what is on our plates. Horsemeat used instead of the advertised beef? Fish incorrectly labelled? Eggs produced by battery hens but sold as organic? We have all read these scary articles in the newspapers, with a sinking feeling in our stomachs and our hearts.

It is however still possible to find people for whom food is a real passion. Tasty, wholesome, fresh food. Take Samuele Frascarelli for example. Samuele lives and works in a refuge in the Sibillini Mountains, close to Ascoli Piceno in the heart of the Marches. A gorgeous region located in the middle of Italy, Le Marche has been nicknamed the new Tuscany and is known for its many succulent dishes. The cook not only prepares his share of delicious recipes in the welcoming Capanna di Bolognola, he also makes his own cheese, bread and cured meat. On request Samuele will produce mozzarella or ricotta in front of guests, a riveting experience. Let's concentrate on the process of producing mozzarella. 

Both pasteurized and non-pasteurized buffalo or cow's milk can be used to prepare this soft, versatile cheese. When made out of unpasteurized milk the mozzarella has to be eaten on the same day, whereas the pasteurized version will keep for a few days. A good three hours of fermentation turns the milk into the unrefined version of the cheese. This paste is then chopped into small chunks that are then plunged into boiling water. The temperature shock turns the paste into a stringy lump that needs to be worked on, the water being removed little by little, until the mass acquires the right texture. The mozzarella can then be shaped into whatever form, although it is normally sold as a big ball or a bag of little ones. To watch Samuele shape the cheese he has created from scratch is quite fascinating. The last step is a short immersion into salted water, which will give the mozzarella its taste. Try a bite before and after and you will easily spot the difference this last part of the process makes.

 

It is then time to savour the fresh cheese. The traditional way to do so would be of course in the company of ripe, dark red tomatoes, a bunch of fresh basil leaves, good quality olive oil and aceto di Balsamico and a sprinkling of salt and pepper. But a slice of mozzarella arranged on top of crusty bread and dipped into olive oil works just as well.

Article Source: Articlesbase/Travel/Destinations 
Author: K J S

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In The Kitchen With Gianna

Gianna is not a Michelin Star cook. She is not the proud chef of her own restaurant. Gianna is simply an “ordinary” Italian Mamma, who loves cooking and is extremely good at it. Everybody who has had the pleasure of trying one of her dishes is raving about her skills: Her pizze, for example, are a mouth-watering combination of a perfect base, genuine mozzarella, homemade tomato sauce and fresh toppings, and reveal their wonderful flavour after their passage in a wood fired oven.

This shy woman lives in Le Marche, a beautiful a beautiful region in the centre of Italy, perhaps less known as her Tuscany or Umbria neighbours but with a strong food culture. Gianna prefers to prepare dishes for guests in the comfort of her own home, surrounded by her beloved utensils, but will on occasions cook in the kitchen of another house should the menu require perfect timing. Other signature dishes of hers include the very simple but heavenly combination of melon and prosciutto (cured ham), pork or beef stews served with grilled vegetables or scrumptious fruit tarts to give the meal a final sweet note.

It goes without saying that she excels at preparing many pasta variations. Her ravioli di ricotta are a must, but even more so is a specialty of the Marches: Lasagna Vincisgrassi. Instead of being prepared with a Bolognese and therefore beef mincemeat, veal is used for the fragrant, non-tomato based sauce. Other ingredients include fresh vegetables in the form of porcini mushrooms, celery, onions and carrots, as well as cream, Marsala wine and a sprinkling of grated Parmigiano-Reggiano cheese. The recipe originated from the pretty town of Macerata and the story surrounding its name is interesting: Lasagna Vincesgrassi was allegedly invented by a local chef for an Austrian general, Prince Windischgratz, who was leading a branch of the Austrian army stationed in Le Marche at the end of the eighteenth century. His name was given an Italian twist and has remained ever since.

With the importance of the Slow Food movement, which incidentally was started in Italy by Carlo Petrini in the mid-eighties, authentic dishes prepared with local, preferably organic ingredients and traditional farming and cooking methods are getting more popular every day. People’s concern for what appears on their plates is growing, and easily found information is helping them with their food choices.

Given this prominent trend, Gianna’s cooking style and the succulent lasagna Vincisgrassi are here to stay for many, many more years.



Article Source: Articlesbase/Travel/Destinations 
Author: K J S

Wine of Le Marche in Casa Olivi

We're pleased to offer you a selection of the best wines of Le Marche during your stay in
Casa Olivi