CUISINE
The Marche cuisine is a balanced mix of rustic peasant traditions of the hinterland and refined seafood recipes, with strong use of local ingredients.
Vincisgrassi — [• ]
The cuisine in the Marche is very varied, and alternates dishes with strong and decisive flavors, typical of mountain areas, with dishes based on shellfish, blue fish, and seafood, typical of the famous Conero Riviera. Taste is at home in the lands of the park, a crossroads of ancient gastronomic traditions resulting from sheep farming, agriculture, and butchery. Echoes of transhumance can be found in the local pecorino cheese, in fresh or aged ricotta, in goat's cheese, or in mixed milk tomini.
From the land then come excellences such as the lentil of Castelluccio IGP, wheat and corn for flours, and even mushrooms and truffles. The picture is completed by the excellence of Italian cured meats, such as coppa di testa, lonze, capocolli, salami, and hams, such as Norcia IGP. Strong and genuine flavors, such as that of Ciauscolo IGP, the famous pork sausage flavored with wine, garlic, and pepper, which is eaten as a spreadable cream, or the legendary Ascolane del Piceno olives.
The culinary tradition of Urbino is based above all on the products of the land, and you cannot start a meal in Urbino without ordering a platter of cheeses and cold cuts such as Casciotta DOP di Urbino and Prosciutto DOP di Carpegna. The favorable climatic and environmental conditions make the land of Apecchio particularly suitable for the production of truffles, of all types and in every season.
Zuppa di Pesce Photo: Roger469, CC BY-SA 4.0
Cappelletti in brodo Photo: Lungoleno, CC BY-SA 4.0
Olive all'Ascolana Photo: Manuela Zangara, CC BY-SA 2.0
Tagliatelle ai funghi Photo: Bonniebartilomo, CC BY-SA 4.0
Castegnole Photo: Massimo Telò, CC BY-SA 3.0
The cuisine of this Region greatly enhances the products of the land, such as the truffle of Acqualagna and mushrooms, with a strong link between the recipes and the cities of origin, making the area ideal for food and wine itineraries.
Among the first courses, characteristics are the Vincisgrassi, similar to baked lasagna, then the Spaghetti alla chitarra, and the tagliolini, such as the Maccheroncini di Campofilone. Other typical first courses are the Lasagne all'ascolana, with white truffles, the Cappelletti in capon broth, and the chickpea and pork soup. The most famous fish dish is the Brodetto, of which there are several versions, including the Ancona one, with thirteen qualities of fish, and the Porto Recanati one, flavored with saffron. Then there are the Tagliatelle with squid and mussels, scampi tails with a tender shell.
Among the seafood main courses, the cod with tomato sauce, and the Sardines breaded and baked. Many recipes are affected by the proximity of the sea to the mountains, combining the peasant tradition with that of the fishermen, such as Octopus with potatoes, Cuttlefish with peas, and Razza with peppers.
Strong and genuine flavors, such as that of Ciauscolo IGP, the famous pork sausage flavored with wine, garlic, and pepper, which is eaten as a spreadable cream, or the legendary Ascolane del Piceno olives
Characteristic perch fritters, battered and fried in olive oil. Among the mountain dishes are the Polenta costarella and sausages, the chickpea and pork soup, and the mushroom and truffle salad.
Among the desserts are the Castagnole, balls of sweet dough fried in oil and lard and sprinkled with icing sugar, the Beccute, loaves of sweet bread made with flour and decorated with pine nuts and sultanas, the Caciuni, ravioli of bread dough, the Ciambelle al mosto, and the Cicerchiata.
