Marche is one of the few regions in Italy considered to have a perfect mix of mountains, sea and countryside. The region’s territorial diversity leads to incredible tastes and aromas which can be found in it’s delicious local cuisine.
The ingredients and the typical cuisine of Marche are a perfect combination of ingenuity and simplicity, where flavours are used to create strong and decisive dishes, mainly with meat and seafood from the territory.
- 20 DOCS of wine in the region
- Craft beers
- Ciauscolo in the Sibillini Park
- Acqualagna truffle
- Maccheroncini di Campofilone
- Adriatic sea oysters
- Casciotta di Urbino
- Sibillini’s pink apple
- Vincisgrassi (a sort of Lasagna)
- Brodetto
- Anconitana’s stockfish
Maccheroncini di Campofilone:
This is a type of egg pasta typical of Italian cuisine. The thinness of the dough and the cut makes it a unique product which is very suited to be combined with wine. This recipe is the pride of the town of Campofilone in the province of Ascoli Piceno, which dedicates a well-known festival to the dish , the macaroni are very narrow strands of dough pulled thin and cut with very sharp knives.