A FOOD TRADITION
Marche Cuisine
Marche cuisine reflects a transition between the central Apennines and the Adriatic coast. Inland cooking emphasizes pork, lamb, truffles, mushrooms, legumes, and handmade pasta, while coastal towns feature broths, shellfish, and small fish. Olive oil, seasonal vegetables, and stuffed preparations are widely used. Techniques include frying, baking, braising, and slow cooking in earthenware. Representative dishes include olive all’ascolana, vincisgrassi, and brodetto all’Anconetana. The region’s culinary identity is distinct from both Romagna and Abruzzo, although it shares borderland ingredients and techniques with each.
Dishes linked to this cuisine
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Ciavarro
A traditional Ripatransone soup combining numerous varieties of cereals and legumes.
Crescia marchigiana
A traditional Marche griddle bread made with flour, egg and seasoning, with local variations across the region.
Frascarelli
An old Marche peasant preparation resembling polenta, based on rice and wheat flour.
Maccheroncini di Campofilone PGI
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Olive all'ascolana
Large Ascoli olives stuffed with a seasoned roasted-meat mixture, then fried.
Vincisgrassi
A Marche baked pasta of multiple hand-rolled layers with béchamel and giblet-flavoured meat sauce.
Vincisgrassi alla maceratese
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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.