Hidden Gems
You will discover gems all throughout Italy but did you know there are hidden gems found in Le Marche? Marche is a region of Italy that is not as well-known to tourists as some of the other regions, yet it is filled with hidden gems yet to be discovered.
About the Region of Marche
The region sits to the east of the apennine mountains in central Italy. It is north of Abruzzo and stretches to the coast of the Adriatic. It is filled with mountainous landscapes, rolling hills filled with farmland, thick forests, and beautiful beaches. Yes, it has it all.
While living in Italy, I never had the opportunity to make a visit to the region of Marche. So when my husband and I decided to travel back “home” this last autumn, we wanted to travel to a new place and Le Marche was our choice! We love to explore new places, experience new cultures, and try new foods.
I do have to admit that I wasn’t expecting to fall in love with this region like I have. I always love exploring the central regions of Umbria, Tuscany, and Abruzzo. But this trip was amazing and I’m head over heels.
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Why is this Region Undiscovered?
I think many tourists don’t make it to Le Marche because of the mountain range and the position of the A1 highway that runs along the spine of Italy. Getting to the region can be a bit more challenging if you aren’t as familiar with transportation in Italy. I will tell you, though, that it is doable! I’ll share my tips on how to best get to the area below.
Is Le Marche Worth a Visit?
It is absolutely worth visiting Le Marche and discovering all it has to offer. You’ll find beauty at every corner and the people in this area are warm and hospitable. In fact, the dear people we met there all told us how much they love living in this region of Italy for all it has to offer. I’ll be sharing more about this beautiful region, but today, I’d like to share with you about Ascoli Piceno.
Ascoli Piceno
Ascoli Piceno is both a town and a province located in the southern part of the region that hugs Abruzzo. The province is filled with open hills of farmland. You’ll find bales of hay, vineyards, and olive grove after olive grove. Olives are everywhere! Because of this, olive oil is a huge production in this area as well as eating the olives.
The town of Ascoli Piceno is beautiful. It rests in a valley with a breathtaking view of the Monti Sibillini mountains. You enter the town by crossing over a gorgeous bridge that holds much history. The ancient buildings are made with white travertine. Ascoli Piceno is often referred to as Le Marche’s little version of Rome. Walking the streets of the town it truly does feel like a piccola Roma. There’s a somewhat glamorous feel here contrasted to the rustic region.
In the main square, Piazza del Popolo, you’ll find a mixture of beautiful architecture from many periods. In the piazza you will find one of the historical cafés of Italy, Caffè Meletti. Unfortunately this historical coffee house was closed during the time we visited. The former post office turned coffee house boasts ornate architecture and is famous for its anise flavored digestivo. No worries though. I’ll be making another trip back to Ascoli Piceno.
In Piazza Arringo, the oldest piazza in the town, you’ll find a fascinating pair of fountains with bronze horses. The square is particularly beautiful at night. The whole town glows a golden color at night against the travertine stone. In the piazza you will also find the Cattedrale di Sant’Emidio. The crypt underneath, built in the 11th century, is filled with arched ceilings, frescoes, and mosaics.
Just outside of the town, you will also find Tempietto di Sant’ Emidio alle Grotte. It is a church and monument important to Ascoli Piceno. Sant’ Emidio was a missionary to the area in the 300s. According to legend, he was down by the river which runs along the edge of the town baptizing new converts when he was attacked and decapitated. He then picked up his own head and walked up the hill to this site where the church was later founded in his honor. He is considered the patron saint of the city and is considered a protector of earthquakes.
Another famous church in the town is La Basilica di San Francesco. This ornate, gothic-style church, named after St. Francis and took 300 years to build, is incredibly impressive. The pillars of the main entrance of the church are actually a hidden instrument.
Olives from Ascoli
Olive all’ascolana (olive ascolane) are the food from Ascoli Piceno. These deep fried, stuffed olives are in fact so famous that you will find them on menus all over Italy. They are typically eaten as an antipasto. We used to see them all the time on the menus in Rome and ate them before a meal. We just never knew they came from this area. It’s fun to see where and how foods originated. You have a greater appreciation for what you eat.
How to Make Olive all’Ascolana
To make Olive all’Ascolana, you want to use large and tender Ascolan olives. I couldn’t find olives from that particular area, but substituted large Sicilian olives in their place and they worked great.
You will also need a bit of ingredients: olive oil, a carrot, celery stalk, medium onion, garlic cloves, beef, pork, and ground chicken (you can use all one type of meat if that is all you have), tomato purée, Parmigiano Reggiano, grated pecorino, eggs, lemon zest, grated nutmeg, crustless bread, the olives, breadcrumbs, and salt and pepper.
When you cut the olives, you want to be sure the pits are removed or buy pitted olives. Heat 2 tbsp of olive oil in a saucepan and add the carrot, celery, and onion until onions are translucent. Add the meats and the salt and pepper. Add the tomato purée.
After the meat is cooked, turn off the heat and in a large bowl finely chop so that the mixture is extra fine. Add the cheeses, half the eggs, the lemon zest, and a pinch of grated nutmeg. Add in the soaked bread and mix together making a filling.
Next, you want to slice each olive making a slit from the hole in the top of the olive and downward at an angle until you reach the bottom of the olive. Slicing the olive at this angle will help keep the filling inside the olive when you fry it.
Stuff all the olives, dip them in the remaining egg and breadcrumbs and set aside. It’s a labor of love, but worth it! Then heat at least 1 inch of olive oil or sunflower oil in a pan. Fry the olives in batches until they are golden and serve immediately.
To Serve
When we ordered Olive all’Ascolana in Ascoli Piceno, the restaurant served them up in such a cute way. They served them in a little copper dish lined with parchment paper. So simple and rustic-elegant.
I hope you enjoy the recipe!
Buon appetito!
Olive all'Ascolana: Stuffed, Fried Olives
Olive all’Ascolana are the food from Ascoli Piceno in Le Marche region of Italy. These deep fried, stuffed olives are in fact so famous that you will find them on menus all over Italy. They are typically eaten as an antipasto.
Ingredients
- Extra virgin olive oil
- 1 finely chopped carrot
- 1 finely chopped celery stalk
- 1 finely chopped medium onion
- 2 garlic cloves
- ½ lb ground beef
- ½ lb ground pork
- ½ lb ground chicken
- 1 tbsp tomato purée
- ½ cup grated Parmigiano Reggiano
- ⅓ cup grated pecorino
- 2 large eggs, beaten
- Grated lemon zest from 1 lemon
- Pinch of grated nutmeg
- 1 cup crustless bread, soaked in broth and squeezed dry
- 1 lb olives (pitted)
- Breadcrumbs
- Salt and pepper
Instructions
- Heat 2 tbsp of olive oil in a saucepan and add the carrot, celery, and onion until onions are translucent.
- Add the meats and the salt and pepper.
- Add the tomato purée.
- After the meat is cooked, turn off the heat and in a large bowl finely chop so that the mixture is extra fine.
- Add the cheeses, half the eggs, the lemon zest, and a pinch of grated nutmeg.
- Add in the soaked bread and mix together making a filling.
- Slice each olive making a slit from the hole in the top of the olive and downward at an angle until you reach the bottom of the olive. (Slicing the olive at this angle will help keep the filling inside the olive when you fry it)
- Stuff all the olives, dip them in the remaining egg and breadcrumbs and set aside.
- Heat at least 1 inch of olive oil or sunflower oil in a pan. Fry the olives in batches until they are golden and serve immediately.
Notes
Slice each olive making a slit from the hole in the top of the olive and downward at an angle until you reach the bottom of the olive. Slicing the olive at this angle will help keep the filling inside the olive when you fry it.
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