
Recipe “Loop of tomatoes and peppers”
Recipe “Loop of tomatoes and peppers” Ingredients: 1 large purple eggplant 3 dark zucchini 3 carrots 2 sticks of
The project contains life and food stories of the last Marche sharecroppers through stories that come from afar, enriched by nutritional advice, to rediscover typical products respecting seasonality and above all with a new awareness against waste.
Removed from its elements of social injustice, the food and wine culture of sharecropping can represent a nutritional model, based on practices and values such as self-production and self-consumption, protection of local varieties, absence of social consumption in food.
An emotional journey, therefore, which inevitably also becomes a discovery of the territory, in a region that has been able to preserve the charm of its territorial memory intact.
The project Memorie del cibo e del vino is a case study of three European universities and part of the PhD Program in Corporate and Local Cultural Heritage of the university of Macerata and the Burgundy School of Business of Dijon (France).
Recipe “Loop of tomatoes and peppers” Ingredients: 1 large purple eggplant 3 dark zucchini 3 carrots 2 sticks of
Recipe “Pizza oil, garlic & rosemary” Three words to describe the white pizza that our grandparents baked, simply seasoning it
A quarter of wine and soda with breakfast brought from home. A ritual that was consumed in the winery and
For the cream Ingredients: 1 litre of milk 8 egg yolks 8 tablespoons sugar 8 teaspoon flour grated half lemon
Ingredients: 4 slices of homemade bread 4 slices of lard For the sauce: 400g red wine 250g vegetable broth 3
Ingredients: 400g of leftover pasta already cooked and seasoned 2 ladles of tomato sauce 300g of cooked mixed vegetables Method: