After breakfast, depart by minibus for a guided tour of the remains of Roman town Urbs Salvia – accompanied by a local guide. The Roman history will influence today’s menu….Urbs Salvia used to be a Roman stronghold and is located on an old Roman road straight to the Capital. No wonder there are many Roman influences in Le Marche cooking.
We’ll have lunch at a wonderful local restaurant - Le Logge in Urbisaglia where ‘La Famiglia Tombolini’ will treat you to local food, beautifully cooked – their menu varies constantly depending on what’s good at the market, but always focuses on traditional recipes with a very modern spin.
Later in the day, Chef/Host Andrea Tombolini will talk about how they choose their menus and share some of their cooking secrets and then we’ll prepare a Marche dinner of our own.
Tonight’s meal will incorporate some of the ideas and techniques we saw at Le Logge, maybe featuring chicory with anchovy dressing, a twist on traditional beef carpaccio with a tangy lime and mustard dressing or baby artichoke hearts with mint. On a hot day, Mama Tombolini’s signature savoury milk ice cream soup is an unusual way to start any meal and a rare treat as well.
Our main course might be stuffed pork or maybe a game bird if in season, accompanied by a salad of mushrooms, parmesan and celery with some toasted pine-nuts and local olive oil. How does deep fried goats cheese with a red pepper sorbet sound? Anything is possible!
For dessert, a white ginger cheesecake may just hit the spot, or maybe a warm pear and orange cake served in milk chocolate soup – or maybe both.