Typical dishes
The cuisine of the Marche is as varied as its landscapes. The typical Marche dishes that you absolutely must taste are:
► Olive all'Ascolana, a typical Marche appetizer originating from the city of Ascoli Piceno;
► Cremini, small cubes of fried custard served as an appetizer or side dish;
► Ciauscolo, an excellence from the Marche region, is a soft cured meat ideal for spreading on bread;
► Vincisgrassi, a typical dish of Macerata spread throughout the region. It is a variant of the more famous lasagna, eaten above all during Sunday lunches;
► Maccheroncini di Campofilone, egg pasta from the town of the same name in the province of Fermo. They are characterized by a very thin sheet and cut, to be tried at least once with the Marche ragù, which combines beef, pork, chicken and lots of pecorino;
► Crescia Sfogliata, similar to focaccia or piadina, is a special dough made of water, flour, milk and brewer's yeast which is cooked on the grill;
► Brodetto alla Sangiorgese, a red fish and shellfish soup that uses only local species. If you love fish, don't miss the Stoccafisso all'Anconitana;
► Coniglio in Porchetta, a special preparation of rabbit which involves the addition of wild fennel and bacon;
► the Amandovolo, a sweet symbol of Porto San Giorgio, rectangular in shape, made with eggs and almonds and covered in dark chocolate with chopped hazelnuts;
► Vino Cotto, the alcoholic protagonist of Marche sweets and treats made from the must of native white and red grapes;
► Rosso Piceno, the most widespread red wine of the Marches which comes from the fusion of two vines, Montepulciano and Sangiovese, two wines that are symbols of the Italian wine heritage;
► Passerina and Pecorino, two white grape varieties spread mainly in the south of the Marche region.