06-09-2014
Stuffed olives all'ascolana in the classic and orthodox version, as prepared by Maria Elena Cicchi, from Ascoli for generations and owner of Agriturismo Villa Cicchi in Rosara. This delicacy, however, is so rooted in the tradition of the Marche and Italy that it can be beautifully re-interpreted, especially by great chefs such as Mauro Uliassi
Strictly fried, from the Marche – from Ascoli, to be precise – filled with meat, breaded and then dipped into boiling oil. This is the identikit of olives all’ascolana, a recipe that has made Ascoli Piceno famous, perhaps more than its Piazza del Popolo or the paintings by Crivelli. The charm of the liva fritta (the dialectal word used for this recipe) is such that it has attracted the creativity of some great chefs from the Marche; so, from being the unquestionable protagonists of the food in the homes in Ascoli, it has now acquired a very respectful place in the regional fine dining. But before speaking of innovation, it is compulsory to tell the tradition of a recipe which, finely paired with cremini, fried artichokes and lamb chops, creates one of the mixed fried dishes, that all’ascolana, more appreciated in Italian gastronomy.
Fake olive all’ascolana: Mauro Uliassi’s creation
Can you pound an olive all’ascolana? Try it with its de-structured version, created by Errico Recanati
Rosaria Morganti called her take on olives all’ascolana, based on fish, Teneramente azzurra [Tenderly blue]
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
by
born in the Marche in 1983, she eats, writes and speaks of food full time. She’s a journalist and co-founder of web magazine Foodie.it