Olive all'ascolana: starting in style

The Romans loved the olives from Piceno. In Medieval times, the Olivetani monks invented a special brine in which to best conserve them. No ordinary variety of olive, the Tenera Ascolana is now the undisputed symbol of the province of Ascoli Piceno.
In the 18th century, an anonymous cook had the idea of stuffing the generously sized olives with a mixture of meats and cheese and then frying them in oil. Thus, the oliva ripiena all'ascolana was born. In 2005, the delicacy was awarded DOP status. A fantastic antipasto, when served together with fried artichokes, zucchini and bite-size pieces of lamb, Ascoli Piceno's stuffed olives are a great main course too.



'Photographer Monique Easton shares her special day'

Photographer Monique Easton epitomizes understated elegance. She has talent by the bucket loads but is one of the most modest people we know - blessed with inherent good taste, an enviable sense of style, a discerning eye for detail and most of all, a completely unassuming nature. When we suggested to Mon that we would love to share some details of her intimate ‘Le Marche’ wedding we did think we’d have to twist her arm … but after falling in love with this beautiful undiscovered region she couldn’t resist … thank you Mon for an insight into your magical day.