Flutterby Pumps Alberto Guardiani
Winning design of the Alberto Guardiani i-D ‘Cinderthriller’ international design contest, the ‘Flutterby’ takes flight as an elegantly styled red suede pump with a delicately painted heel shaped as a butterfly’s wing. A true design piece, these shoes combine graphical harmony with the artisanal Italian know-how Alberto Guardiani is known for. Heel measures 100mm / 4 inches. Made in Italy.
- Alberto Guardiani Woman and the Masculine style for the cold season (scoop.it)
- Alberto Guardiani Shoes: Pony print rocks! (marchebreaks.tumblr.com)
- Alberto Guardiani: Focus on Fringes for a Dynamic Man (scoop.it)
Alberto Ciccioli: Timeless Classic
From the early Eighties, Alberto Ciccioli has been a name standing for Italian design, strictly hand-made craftsmanship, innovation and highly focused search for quality both in terms of raw materials and accuracy for details.
The company’s know-how, gained over a career of more than 30 years, allowed for constant improvements of the products, anticipating and setting trends, always meeting customers’ needs both on the national and international markets.
The brand, born in the shoes district of Le Marche, the heart of Central Italy, is successfully exporting items to Russia, Ukraine, Belarus, Azerbaijan and UAE, positioning itself in that èlite of names that have turned our ‘made in Italy’ into a phenomenon now so famous worldwide.
Thanks to its line of classic menswear - from casual to traditional, ranging from a strictly more formal style to a rather fashionable taste, with a hint to classic English-style evergreen pieces and a recently launched line of androgynous inspiration women’s shoe line, adapted to a female taste - still today, Alberto Ciccioli is a brand able to team up high quality and made in Italy sophistication, with a clear cosmopolitan and international influence typical of names that are always keen on contemporary trends.
Passerina the perfumed white wine of Le Marche
Le Marche, a Region in central Italy, makes incredible wines that from some years are conquering National and International Appreciation and Recognition. One of the most known wines of Le Marche is the Passerina, a white wine mainly produced in the Ascoli Piceno province in the south of the Marche region.
Translated the noun “Passerina” in Italian means “little sparrow”, a tiny, hardy, lively bird, with a nimble grace that allows it to make a place for itself in the world.
The passerina grape variety has ancient tradition of cultivation in Southern Le Marche that represent the Passerina’s Heartland and a fair number of patches and pockets of the vine grow in vineyards scattered around northeastern Lazio, and northern Abruzzo as well.
Actually the Passerina, in Southern Le Marche, it has been always used as component of the DOC Wine, Falerio Dei Colli Ascolani, in 10 - 30% together with Trebbiano and only from 10 - 15 years, thanks to the vinification progress has been understood the great potential of a withe wine with Passerina in purity.
Passerina grapes, once called “pagadebito” (pay-debt) are relatively small but produce wines with high levels of perfumes, acidity and sugars which give a very clear, balanced wine, perfect for serving with fish dishes and poultry.
Aged only in steel tanks, this has very good acidity and offers a great deal of character for its moderate pricing
The wine is characteristically dry with aromas of flowers, wild herbs, almonds, dried pear, orange blossom and biscuit, this has lovely texture and a rich finish with a note of honey.
Dolciaria Marche - confectionery tradition of Le Marche
Since ancient times all figs were picked up from a tree, which offered this fruit so generously. Absolute important was not to waste any of these. The ripe fruits were dried in an oven and afterwards milled in order to guarantee their preservation.
To the obtained mixture were added walnuts, almonds, some seeds of fennel and richer people could add also some drops of “mistrà” (anise liqueur).
After, this flavoured mass got divided in small, shaped portions like salami, it was wrapped in leaves of figs, ready to become a poor but nourishing snack for our grandparents.
Because of changed and better social economic conditions of our people and therefore of the inhabitants of the Marches, this ancient and genuine snack was given up.
The Dolciaria Marche S.r.l., thanks to it’s continuous and unchanging research of traditions and lost tastes, picked up again this forgotten recipe.
This firm collects, dries and mills the figs, adds walnuts, almonds and spices the product with seeds of anise and anise liqueur. Then the mixture gets divided in single salamis and wrapped in sweet-smelling leaves of figs and as in times past the result gets bound up with multicoloured woollen yarn.
In this way, an old tradition is restored and the attempt is to bring it and let it know also outside of regional borders.
The Dolciaria Marche S.r.l. trying to satisfy the taste of modern palates, enriched the traditional version of the loin of figs giving to the mass some drops of bitter chocolate in order to mitigate the fig’s sweetness but above all to get near to the taste of young people.
Obviously, Dolciaria Marche S.r.l. pays particular attention to the new rules about food hygiene, without breaking with traditions. Specially, the loin ofThe Dolciaria Marche S.r.l. hopes that it’s work of research, realisation and innovation will be appreciated by the consumers and above all that traditions which are a part of the history of the Region Marches and in general of the culture of Italian gastronomy could be continued.
figs is protected by a micro-perforated covering which is interposed between the product and the leaves. On the one hand side it keeps possible the perspiration of the product while it matures and on the other hand side it prevents the transmission of possible micro-organism (leaven and mould), what’s to be seen also in the attached analysis.
The still today’s nutritious and delicious loin of figs, has now it’s revival also because of it’s capacity to combine itself in a marvellous way with the enhancing taste of great Italian cheeses as for example cheese of Fossa, Pecorino, Parmigiano, Castelmagno and others.
Marchetti Verdicchio Dei Castelli Di Jesi Classico Le Marche
- Grapes - 100% Verdicchio
- Pronunciation: Verdicchio: [Vair-dee-kee-oh] Dei Castelli Di Jesi: [Day kah-stay-lee dee jeh-see]
The name Verdicchio comes to us in part by the Italian word for green (“verde”), due to the greenish-yellow hue of the wine.
Winemaker Maurizio Marchetti is an avid painter. With a particular love for the work of Renaissance painter Botticelli this particular bottle bears Botticelli’s Venus.
Marchetti is known to be extremely picky about the grapes he chooses to go into his wines.
The wines from Marches are just not widely seen on wine lists, mainly because of poor marketing.
The Marches region of Italy apparently sees close to 3,000 hours (that’s almost 200 days) of grape-warming sun each year!
What makes this wine a “Classico” is that it’s produced from a smaller defined area within Marches. This area has the amount of vines planted per acre limited more than “regular” Verdicchio. Anytime you see “Classico” on a bottle of Italian wine, that pretty-much the same story through Italy.
Verdicchio is known to have a naturally high level of acidity and it’s for that reason the grape was actually used to make some of the first Italian sparkling spumante wines, dating back to the middle of the 19th century.
Medium-bodied, but remaining crisp. The fresh cut grass, herbs, floral notes and apricot leads the way, but really only opened up after a little vigorous swirling. The wine is fresh and alive on the palate, with pear, citrus, and wet stone flavors leading into a dry finish.
I would normally suggest drinking it on it’s own, sat next to the pool somewhere; but since we’re right in the middle at winter, and the heating is temporarily out of action in my house, nothing could be further from my mind! I recommend: gnocchi, seafood salad, clams, salmon, sea bass, sushi, light pastas, or pork….and now I’m cold AND hungry!
- Price $14.99
Available in Jacksonville from Riverside Liquors and/or Royal Palm. Call first to order/confirm stock.
Calzaturificio London Le Marche: Local Craftsmanship + Global Market = GLOCAL Success
Estabilshed in the first seventies, London completely expresses the concept of enterpriese and creativity typical of this region firms. On the traces of deeply-rooted high artisan production combined with the constant research of innovative materials and techniques, with time this firm war able to research of innovative materials and techniques, with time this firm was able to renew his creative direction addressing production choises always towards new markets meeting and anticipating the requirement of a continously evolving consumer. The exploitation of these abilites of high artisan work enables pruduction by London, lead by Franco Marzetti, to be aware of today ladies and men, with shoes and accessories wich are dynamic and sober at the same time and of young girls assuring a design always ready to follow market changes, all this strictly Made in Italy.
Accommodation Le Marche: Rustic chic Italian style
As with so many things, Italians celebrate New Year’s – or Capodanno – in style, checking into plush city hotels for a few days or seeking the solace of the mountains. This year, with the nation in the grip of a sobering economic crisis, some are making the abstemious choice of a traditional farmer’s New Year’s instead. A sojourn in a country house can pass for agritourism, but for a true taste of bucolic festivity it’s worth seeking out smaller, more authentic establishments.
Ca’ Maddalena is one such. In the north of Le Marche – a region less visited but hardly less handsome than Tuscany to the west – this former 17th-century farmstead has been sensitively restored and has space for up to 25 guests, while still preserving its original rustic character.
Rustic character” doesn’t mean you’ll shiver the night away in a draughty room; it’s warm and comfortable, with vast, splendid beds, while the larger rooms boast enormous sofas for reclining in and enjoying the mountain views. The property looks down on the small town of Fermignano, and is a perfect vantage point from which to marvel at the haughty central Apennines. When I arrive, the snow that fell a couple of days previously hasn’t yet melted and the iced hills and peaks are shining brilliantly under the winter sun.
Studying Abroad: The Macerata Program by the University of Oregon
The Macerata program is ideal for University of Oregon undergraduate students in a wide variety of academic fields and may particularly appeal to students of art and art history. The program offers upper-division course work in humanities and social sciences, as well as a regular offering in studio painting.
- The Macerata program allows UO undergraduate students to experience life in an Italian city that is lesser known and not as commonly chosen by North American travelers.
- Classes are taught at the AHA Macerata Center, located in a 17th century palace inside the old city.
- Participants may live in shared apartments, with some combination of Italians and other program participants as their roommates, or they may choose to live with an Italian family in a boarding situation.
- The Macerata program includes ample excursions to many exquisite and less traveled towns and villages of the Marche and neighboring regions, as well as at least one weekend excursion to a destination like Rome, Venice or Florence.
- A four-day weekend at mid-semester allows students the opportunity to enjoy independent travel to such destinations as Cinque Terre or the beautiful Croatian coast.
The Macerata program is sponsored by the Northwest Council on Study Abroad (NCSA) in cooperation with AHA International. AHA, founded in 1957 and based in Portland, Oregon, is an academic program of the University of Oregon providing educational college experiences abroad. Much of the information in this web site has been provided by AHA International.
This publication will be made available in accessible formats upon request
Vintage scientists - researchers who plunged into the heady science of viticulture
Physicist Richard Feynman said that “if we look at a glass of wine closely enough we see the entire Universe”. It is the stuff of physics, chemistry, geology, psychology and the ferment of life itself. Indeed, viticulture, oenology and wine have long fascinated scientists, from Alexander Fleming and Louis Pasteur to Galileo Galilei, who described wine as “sunlight, held together by water”. Vineyards and wineries are, after all, laboratories in which the fruit of the grapevine Vitis vinifera is biochemically transformed, by sunlight, rain, soils, precision, judgement, time and technology, into a potentially sublime elixir. So, here we raise a glass to some of the adventurous scientists — including a Nobel-prizewinning astrophysicist, a group of engineers and a neuroscientist — who, with exactitude and flair, have made waves in the wine world.
Domodimonti Società Agricola, Le Marche, Italy
- Maipenrai, Canberra District, Australia
- Lethbridge, Geelong, Australia
- Ridge, Santa Cruz Mountains, California
- Domaine de Vens-le-Haut, Savoie, France
LE MARCHE NEW YEAR 2012 - Snowshoeing walk with hot meal in HUT
It begins with the snowshoes on the snowof Piani di Ragnolo with one of the most beautiful sunsets in the Sibillini Mountains.
Once at the mountain cabin aperitif and hot food.
It ends with the midnight toast in the most panoramic of Le Marches, with fireworks throughout the region!
In the absence of snow is expected to hike with itinerary identified by the guides in relation to weather conditions.
Price: 80 € per person
The price includes: guide, dining in a cabin with a hot meal, supply of snowshoes.
Tod’s E-Store Now Opening in Europe
Tod’s E-Store Now Opening in Europe …and luxury knocks at your door!!!
- Tod’s Miky Bag (marchebreaks.tumblr.com)
- Turin Promenade - Discover The Hidden Turin On Tod’s Touch (marchebreaks.tumblr.com)
MegaYacht News: Cantiere delle Marche’s Percheron
Though Cantiere delle Marche may be just two years old, the family and managers behind it have decades of experience with megayachts, cruise ships, tankers, fishing vessels, and more. Specializing in steel and aluminum expedition yachts, Cantiere delle Marche draws upon its commercial know-how to offer megayachts made for adventurous, experienced owners.
The owners of Percheron, the new Darwin Class 86 from Cantiere delle Marche, certainly fit that bill. Having enjoyed time aboard a more traditional yacht previously, they commissioned Percheron for globetrotting with their young family, which includes children. The 85’6” (26.1-meter) Percheron wasted no time fulfilling that goal this summer, setting off from the shipyard on her own bottom to cross the Atlantic. The United States, the Bahamas, the Galapagos, and more are on the megayacht’s itinerary for the winter, followed by the Indian Ocean and further far-flung locales in the coming year.
Tejido Jeans, Filottrano - Denim in Le Marche
8000 square meters, 120 people working, this is Tejido jeans. Three modelers and six CAD operators, from prototype to the cutting room, from external laboratories such as laundries, printing, embroidery and ironing facilities to the internal supply chain highly specialized, to the quality control. This is how a company ruled the Denim in Le Marche
Country Living in Authentic Marche Region of Italy
Good for body and soul, Italy’s Le Marche region is one of few places to boast seaside resorts, mountain villages, and rolling vineyards bursting with grapes. To the east, the green-blue Adriatic Sea laps ashore, separating Italy from Croatia. The Adriatic tosses fishing boats and sun-loving bathers in the tide. At its western border, the Apennine Mountains gently ease into verdant foothills dotted with renaissance towns, Roman ruins, and villages where family values outweigh 9-to-5 jobs. Wine is local, and produce fresh. Safe country roads were made for long Sunday drives. When considering where to live in Italy, Le Marche offers nature and food-lovers a special retreat. With its rustic ambiance and culinary traditions, Le Marche is a relaxing and healthy spot for vacations, long-term stays, and permanent residence.
- Eat and Live in Italy Like a Local
Roads thread through renaissance towns like Urbino and Apecchio. Streets narrow and buildings loom, tapering the light in a way that makes you feel like you are the only person in the world. Yet at cafes lining the main street, locals mill about. Nothing is too pressing to deter an hour-long chat with friends. In Le Marche, there is only one issue of importance: Have you had your pasta today?[…]
Wines such as Verdicchio and Lacrima are made regionally, selling for 5 Euro a bottle in grocery stores. In town, a cappuccino is 1.20 Euro and comes with high-speed internet. For 25 Euro per person, ocean-side dining in Ostra features platters of seafood with pasta and wine. As the sun sinks below the mountain peaks, candles flicker through the restaurant and dance across the Adriatic waters.[…]
In Le Marche, keeping healthy is a natural part of life. Days begin with organic, locally produced foods, continue with nautical breezes, and end with red wine on a mountain terrace. For many, there is no better place to live in Italy. Doors are open and neighbors look out for each other. As expat Ashley states, “We leave the keys in the car. Enough said!”
Christmas in Le Marche
Christmas in Le Marche is always been traditional since the time Emperor Aurelian decreed in 274 A.D that the Nativity Feast should take place on 25 December to coincide with the pagan festivals surrounding the Winter Solstice.
The first nativity scene decorated the village of Greccio, 80km east of Rome and synonymous with 25 December celebrations throughout Italy. In 1223 Giovanni Vellita created one in Le Marche at the behest of St Francis of Assisi who held a mass in front of the nativity scene which established it as the holy symbol of Christmas.
The traditional Christmas in Italy revolves around the church, religious festivals, families and feasting. Indeed no festival is ever complete without the element of food. The Christmas season starts with La Vigilia (the vigil) on the 24 December and finishes with L’Epifania (the Epiphany) on 6t January, it encompasses Natale (Christmas) on the 25th, San Stefano (St Stephens) on the 26th, San Silvestro on New Year’s Eve and Capodanno on New years Day.
In Le Marche, La Vigilia on 24th December has an equal importance to Christmas, and is celebrated with a huge feast of at least 7 courses that usually includes fish. A typical Vigila dinner begins with antipasti of different fish dishes such as smoked salmon, lumache (snails in a tomato sauce), seafood and marinated anchovies.
The first course, primo piatto, consists of pasta or risotto with a fish sauce. Fish is also unmissable for the secondo (second dish). In relation with the territory around Le Marche, the family choose the fish of the tradition: baked trout, langoustines, stoccafisso (stockfish) or baccalá (dried salt-cured cod), eels, red mullet, or, fried whitebait. As traditional contorno (side dish), bitter greens such as Cicoria, especially sauted with oil and garlic represent a perfect choice for Le Marche Christmas Vigilia. In alternative there are seasonal vegetables or contorni such as Roast Fennel or Globe artichokes. As conclusion the unmissable sweet specialities such as torrone (nougat), panettone, pandoro, and exotic fruits plus a glass of Vino Cotto, a smoky flavour, sweet wine originates in Roman times.
Most locals go to mass at midnight to pray, sing carols and celebrate the birth of Jesus. This heart warming night is concluded with socialising, hugging and kissing as friends and neighbours exchange greetings and toast each other in the Piazza of the Church with a local wine or a warming punch, mulled wine or vin brule.
Christmas Day starts slowly and noisy as children wake to open the Christmas Gifts, conscious to have a better second chance with the witch delivery the day of La Befana, the epiphany (6th of Jannuary). All the family, with relatives from other towns, is now around the table for the Christmas lunch. Gorgeous anti pasti of cold meats, cheeses, pickled vegetables etc. give only an idea of the large meal that will follow. The first course is something “in brodo” (in broth) such as meat cappelletti or wild mushroom filled tortellini and then something baked “al forno”, such as vincisgrassi, the famous Le Marche lasagna made with Chicken livers or Cannelloni, . For the main course, there is a range of meats cooked al forno or grilled “alla brace” on an open fire and even fried. Typically le Marche style is the great variety of meat used: leg of lamb, stinco (pork), and chicken, stuffed olives Ascolana Style. The main course is usually accompanied by side plates of roast potatoes and other seasonal vegetables, winter salad leaves. Then again the sweet specialities such as torrone, panettone, pandoro and, if the relatives were generous: Panforte di Siena, Cantuccini, Saporelli…