Exclusive for Vagobond by Melissa Ruttanai.
A local belief states that the Romans preferred to march to war across Le Marche, so their troops would arrive at battle well fed and fueled for victory. The Italian region of Le Marche is famed for vineyards and farmsteads spanning from the Adriatic to the Apennines. At La Tavola Marche, a farm inn and cooking school, chickens cluck cheerfully while the cat Piccolo stalks through flowerbeds with his uncle, Buster.
Health begins in the soil where alfalfa, grains, and carrots grow. At La Tavola Marche, owners Ashley and Jason Bartner focus on organic, traditionally prepared meals. He is a classically trained alumnus of the French Culinary Institut. She is a foodie and columnist for Taste Italia. Together, they’ve created an agriturismo that crosses a Roman feast with heart-warming hospitality.
La Tavola Marche sits atop a green knoll, crowned by a 300 year-old farmhouse renovated into guest rooms and apartments. A nearby spring feeds directly into the pool and pipes, providing mineral rich waters for cooking, bathing, and swimming. Down a stone path, the garden produces over 80% of their cooking ingredients, including zucchini with tender blossoms, strawberries, fava beans, parsley, and potatoes. Each morning Jason waters the plants for over two hours, twining tomato vines around traditional bamboo stakes and staving off fungal invasion with organic probiotics.
While Jason razes a virtual symphony of succulence in the kitchen, his wife Ashley tends to the chickens and monitors her cache of homemade liqueurs. House specialties focus on digestives created from local ingredients like green walnuts, plums, and cherries. By using seasonal fruit, Ashley packs vitamins and minerals into traditional after-dinner drinks.
On a typical evening, dinner encompasses five courses. In the stone courtyard, white votive candles cast a romantic light. The rooster calls his hens home. Housecats greet each other after a day playing in the fields. As Jason garnishes plates, Ashley sweeps dishes out to the tables. They are almost too pretty to eat.
With no less passion than her chef-husband, Ashley describes each platter with gusto: ripe melon wrapped with salty prosciutto, lentil salad with cucumber and shaved cheese, and garden-grown fava crostini. Primo and secondo courses playfully utilize what is locally available and at its height of freshness: hearty tagliatelle traditionally handmade without salt, roasted veal breast of puntine di Vitello. Table wine is locally made and bottled at the farmhouse. Just when you’ve reached maximum stomach-capacity, dessert and digestives appear to finish the meal with a sweet finale.
With their belief in healthy cooking, Ashley and Jason willingly provide recipes for their meals as well as cooking classes in the farmhouse kitchen. Don’t miss their Thursday night pizza parties. Visitors should take advantage of agrotourism and country lifestyle in Le Marche. Here, farmers chop wood for winter. Neighbors help weed each other’s gardens. And the moon rises over pre-Roman ruins. In La Marche, wine embodies the spirit of life while homemade meals remain at its heart.