Olive ascolana



The dish perhaps best known in Marche’s cuisine. Its origins date back to around the year 1800 when, in the houses of the nobles, no one knew how to dispose of the meat’s surplus in the pantry (at the time there were no freezers). We thought so to exploit the large olives that were harvested in the territory (the oliva tenera ascolana) filling them with a mixture of pork and beef, bound with egg yolks, Grana Padano PDO and nutmeg. Today, as then, are then dipped in flour, in the beaten egg and finally in breadcrumbs. To be fried in plenty of oil seeds.

Only two minutes in the microwave and you'll pass the appetite that comes reading this presentation.

Available in 250 g, 300 g, 1500 g size