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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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