This article, written by JOSEPH BECCI, appears on L’Italo-Americano.
Cooking Le Marche Style: Pollo in Potacchio
Finally home from an unforgettable six weeks in Scapezzano—the small town in the Marche region of Italy where my grandfather grew up before immigrating to America in 1911. The descendants of the brother he left behind still live not only in the same town, but in the same house, and offered us the use of an apartment they own just upstairs from the “family homestead.” Everything about our trip was wonderful, and we were sad to say goodbye to our wonderful relatives and return home.
American restaurants tend to hit you over the head with flavor, but in Marche the food was much more about subtlety—about an exacting balance of flavors, not a flavor assault. We found this subtlety both in the wonderful restaurants—those in town, and the wonderful ones we searched out in the countryside—as well as in the cooking of our relatives there. Read more and get the recipe at L’Italo-Americano…
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