Homemade Ascoli-Style Stuffed Olives (Olive all'Ascolana) Story of the Dish Olive all'Ascolana are one of the most famous appetizers from the Marche region of central Italy, specifically the city of Ascoli Piceno. Traditionally made with large, mild green Ascolana olives, they are carefully pitted, stuffed with a rich mixture of three meats, breaded, and fried until perfectly golden. Originally created in the early 1800s by noble families looking for creative ways to use left

Soft potato gnocchi with a delicate white baccalà ragù, Taggiasca olives and slow-roasted confit tomatoes.

Story of the Dish Coniglio alla cacciatora is a dish built around patient browning, aromatic vegetables, wine and herbs rather than heavy sauce. The word cacciatora refers to the hunter’s style of cooking, a practical method in which modest cuts are browned well and then simmered with pantry ingredients until they become tender and deeply flavored. Rabbit is particularly suited to this treatment because its meat is lean, delicate and capable of absorbing the character of wine