Monday, August 31

Join the Hunt...Autumn in Italy: Mushroom Hunting + Seasonal Cooking Class


 Crisp cool nights with the fireplace ablaze in a 300 year old stone farmhouse, trees colored red & burnt orange, fresh pressed olive oil & hearty vegetables from the garden - Autumn in Italy! Taste the flavors of fall in the Italian countryside at La Tavola Marche with a cooking class, five course feast & mushroom hunting in the woods!

SEPTEMBER & OCTOBER 2015
Fall Foraging Special from 360 Euro/person
3 nights accommodation with breakfast, prosecco upon arrival, five course dinner with local wine, wild edibles walk & mushroom hunt and half day cooking class (class includes meal, wine & gift apron). Price based on PESCA apartment (double occupancy)



3 Nights in a stone farmhouse
Make yourself at home in a cozy apartment within our 300 year old stone farmhouse, with wood-bean ceiling perfect for two - one bedroom, one bathroom & a kitchen stocked with the essentials. Any three nights in September or October.

mushroom hunting
Head into the woods with our expert hunter for an off the beaten path hunt for local wild funghi. 


cucina povera
Prepared with fresh ingredients from our garden enjoy antipasta, primo, secondo, dolce, digestivo & caffe by candlelight with home-bottled wine from a local vineyard.



Flavors of Fall TOTAL ~ 360 Euro Per Person 
3 Nights Accommodations in Apartment Pesca (Open to dates of your preference)
Welcome Bottle of Prosecco
Breakfast Daily
Mushroom Hunt & Aperitivo
Half-day Cooking Class with Meal and Handmade Apron
Five Course Welcome Feast (Based on double occupancy in low season)

Click here: to book your culinary holiday in Italy
info@latavolamarche.com

Sunday, August 16

Easy like a Sunday Morning...Photos & Video from the Garden in August


Happy Sunday - enjoy the sunrise from our farmhouse in the Marche countryside! Playing with my gopro and working out the timelapse settings...



It's been a hot hot summer this year! The garden is much happier than last year, especially the tomatoes (blight from wet weather & cool mornings) but nothing's doing better than the varieties of cherry tomatoes we grow: ciliegini, egg yolk & datorini. Picked daily and added to salads, pasta & pappa al pomodoro - we're eating kilos of tomatoes! But not everything likes the heat and the zucchini, pumpkins - basically the squash family is suffering.





After all these tomato photos, you may be craving a little Pappa al Pomodoro (Rustic Tuscan Roasted Tomato & Bread Soup):


The view looking back up at the house in the evening light at the end of the day...
Have a great Sunday and I'll be sure to post more garden photos next week!

Saturday, August 8

5th Annual Forage, Slaughter & Butchery Course in Italy


 Travel deeper this Autumn...
If you talk the talk, then this is your chance to walk the walk! We raise it, kill it and cook it - every October at our farmhouse La Tavola Marche, sharing with our guests the full circle of the food we eat.


5th Annual Forage, Slaughter and Butcher Your Meal 
27 October departing 1 November 2015 (5 Nights)  
= 925 Euro/person
If you call yourself a "foodie," pig lover, wine-o, gourmet or gourmand this culinary holiday is for you! A carnivore’s delight - whole hog butchering course, sausage making, chicken slaughtering with hands-on cooking classes, mushroom hunting, wine tour & cheese tasting with lunch and truffle festivals.  Includes: 5 nights accommodations, welcome five course feast, two full day cooking classes, wine tour & transportation, mushroom hunt, 2 butchery classes, pig-farm tour & lunch, breakfast daily, three lunches, four dinners, evening snack, wine with meals, heating, all taxes. (Based on double occupancy. Special discounted rate for group of 4 or more.) 

Book Now - Space is LIMITED since this is our LAST SEASON!!!
info@latavolamarche.com

Thursday, July 23

Better Late Than Never...Garlic Harvest!

This year's garlic has come up late - but the old saying is true - 'better late than never' because these alliums are amazing!!





Thursday, July 2

3 Night Summer Special - Wood Fired Pizza, Porchetta, Cooking Class & Market Tour with Craft Beer Tasting



This is the ultimate 3 night stay in Le Marche - a true taste of the area!!

3 Night Summer Special -
Arrive any Thursday departing on Sunday
 starting at 715 Euro/COUPLE

Arrive to our legendary Thursday Pizza Party, dine al'fresco and enjoy the best pizza of the area made before your eyes!  The next day join the Chef & feel like a local on a tour of the hidden artisan meat & cheese market of Apecchio (with a little porchetta along the way), a craft beer tasting at the award winning brewery Collesi, followed by lunch at the ‘hunter’s hideaway’ for a full Italian lunch!  Saturday enjoy a half day cooking class including wine, meal & our custom hand-made apron learning the local seasonal recipes of the area - with produce picked straight from our garden-farm! Includes accommodations. July - September!


BOOK NOW! or email info@latavolamarche.com for more details!

And here's a little something to whet your appetite "heaven on Earth" as Jason calls it!  One of my favorite stops on our Feel Like a Local Friday gastro-tour of Apecchio: PORCHETTA!!! 


Thursday, June 25

Wednesday, June 24

Quick Pine Nut Pasta Sauce


This is no alfredo sauce!! This quick and creamy (yet light enough for a hot summer day) pine nut sauce pairs perfectly with homemade pasta. After all the hard work of rolling your dough and making ravioli or cavatelli (or orecchieti, etc.) why drown your delicate pasta in a rich heavy sauce?!

Quick Pine Nut Pasta Sauce
Serves 6

handful of pine nuts (about 100 g or 4 oz) - you don’t have to use pine nuts, any nut of your choice
4 glugs of extra virgin olive oil
1 clove of garlic
150 ml or ⅔ cup of cream
small handful (about 30 g or ¼ cup) of grated parmesan
salt & pepper
pinch of nutmeg

Preperation
In a blender or with an immersion blender puree the cream, salt & pepper, nuts, nutmeg & cheese until its thick and mostly smooth.

In a pan on low flame, heat oil. Place in garlic glove browning on all sides. Once the pasta is cooked, strain the cooked pasta into the pan. Remove the pan from heat and pour cream mixture over. Toss and adjust the consistency with pasta water and taste.  Place into serving dish and top with a few extra pine nuts.

Sunday, June 14

Cherry Picking Photos, Recipes & Video


 It's that time of year - spring has seamlessly sprung into summer and our cherry trees are ripe for pickin'!!  We have 3 varieties of cherries surrounding our farmhouse - big fat cherries (no idea the name), the sweet little ones (amarasche) and viscole (wild & tart). We've got the bases covered: some for baking & jams, some for homemade liquors & others for just eating!


So what to do with all these ruby beauties?! Here are a few of our favorite cherry recipes from our farmhouse:

Cherries Macerated in Limoncello
Wild Cherry Liquor - Visciolino
Rustic Tart - Crostata with Cherry Jam


 We're not the only ones that devour the fruit - we try to pick the trees before the birds get to them - but I think it just may be the chickens that love the cherries the most! The chickens linger under the trees for the fallen fruit - here's a short instagram video of a glimpse of afternoons in our front yard:

A video posted by Life At LaTavolaMarche (@ashleybartner) on



**Be sure to follow us on Instagram and now on Periscope App (@ashleybartner) - broadcasting LIVE! feeds from our cooking classes, farm & mornings in the garden!


Sunday, May 24

Learn to Make Sausages from Scratch in Italy


 A unique way to spend your holiday in Italy is making sausages in a 300+ year old stone farmhouse using a local recipe that's older than the house!

One of our favorite cooking classes is making sausages from scratch, it doesn't get much more hands-on than this. Starting with a whole pork shoulder (or in this case two) we break it down, grind, season, stuff, twist and eat! The simple classic recipe is a crowd pleaser: pork shoulder, salt, ground pepper, white wine (with garlic) and...that's it.

Years ago we suggested adding fennel or peperoncini to the sausages to switch it up for fun. We were quickly shot down, "Ragazzi (kids) are the sausages not the best you have ever had?! Then why change it." - When you're right, you're right. End of conversation.










And in full blown color - the final product on the grill:
Class Details:
 Sausages from Scratch
Start with a pork shoulder and knife in hand, finish with a lunch of grilled sausages and a fork! Spend the day elbow deep in meat, learn the local recipe for fresh sausages using only pork shoulder, white wine, salt & pepper. Grind, fill and twist almost 10 kilos of sausages. Includes meal, wine, apron and extra sausages to take with you! 200 Euro/person (special group rate).
info@latavolamarche.com

Sunday, May 3

5 Nights in June: Basics of the Italian Kitchen Cooking Classes


Basics of the Italian Kitchen: Country, Sea & Garden Cooking Classes 
9-14 June 2015 (5 Nights) = 775 Euro/person

Learn to cook a whole fish in salt crust, pasta with vongole, rich meat heavy main courses from the woods & vegetarian delights from the garden in three diverse hands-on cooking classes, plus a full day guided wine tour. 

Includes: Welcome five course dinner with local wine, 1 full day cooking class, 1 half day cooking class with 3 meals and wine, custom hand-made apron, wine tour & tasting with lunch (includes transportation) & breakfast daily. Price based on double occupancy. Price based on double occupancy.  (Optional Market Tour, Beer Tasting & Lunch additional 75 Euro/person)


Book Now! or Contact for more details: info@latavolamarche.com

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