This week’s CHIC issue brings us to the Marche region, accompanied by the Michelin Chef Arturo Spicocchi.
Marche, known in English as The Marches, is a hilly land in the Italian central area and faces the Adriatic Sea. Like almost all Italian regions, it offers a wide range of landscapes and, consequently, a varied culinary tradition. The traditional foods of Marche come from the bounty of the sea, as well as the farm, and vary from town to town.
The Michelin Italian Chef Arturo Spicocchi, Italy
The Chef Arturo Spicocchi is originally from the town of Ascoli Piceno, but his career has developed not only in his place of birth. He also worked around the world and is currently in the Alto Adige region. His particular and interesting career path lead Arturo to study at the Hotel School of Ascoli Piceno. He has loved cooking since he was a child, inspired by his uncle who was a chef on a large cruise liner. While growing up Arturo spent some unforgettable months with his uncle, making his first steps in the culinary world.
Italian Culinary RecipesFurthermore, strong and fascinating personalities like the chefs Markus Wolfsgruber, Quiche Da Costa, Joan Roca and Paco Roncero, have had a great impact on his training and each of their cultures have contributed to his professional background, personality and skills.
Today, Arturo Spicocchi successfully manages the gourmet restaurant La Stüa de Michil at the Leading Hotel La Perla in Corvara. Among his many culinary achievements, he has also gained a Michelin star without never loosing the verve and the feel of joking around with his team and colleagues.
Bread gnocchi (small dumplings) in ragusi ragù with peas and pecorino cheese
Ragusi = sea snails.
Gnocchi ingredients for 4 people
300 gr of chopped stale white bread
300 gr of flour
600 ml lukewarm water
Heat the oil and add the chopped carrots, celery and onion. Fry till golden. Chop up the ragusi and add them to the fried vegetables. Add a little brandy and leave to evaporate. Then, add the veal and the meat and continue cooking over low heat for about an hour. Sprinkle to taste with wild fennel, garlic, rosemary and lemon peel. Boil the peas in salted water, drain them, add the cream and blend with a blender until smooth. Add salt if necessary.Cook the gnocchi in salted water and drain the water when they start to float on the surface. Stir the pasta in with the sauce and serve with some drops of the peas cream. Sprinkle with pecorino.