The Marche region, a land that stretches between the Apennines and the Adriatic Sea, is a corner of Italy where cuisine is not only a pleasure for the palate but a journey through time.
Every dish tells stories of peasant and noble traditions, an encounter between the love of the land and the passion for good food.
Here, amidst rolling hills and enchanted villages, Marche cuisine reveals an authentic gastronomic heritage rooted in centuries of history.
Let’s begin our journey and discover some of the most beloved and mouth-watering specialties of this region.
Appetizers: A Journey Through Flavors and Stories
If the Marche is a museum of culinary traditions, every appetizer is a canvas telling a bygone era.
Let’s start with a classic that has won everyone’s hearts: Olive all’Ascolana.
Crispy on the outside, tender and rich on the inside, these stuffed olives, born in the 19th century, are a symbol of Marche cuisine.
A perfect balance between the delicate Ascolana olive and the rich stuffing of spiced meats, breaded and fried in extra virgin olive oil.
With every bite, an explosion of flavors, best paired with a glass of red wine Rosso Piceno from the Colli Piceni.
Then there’s crescia sfogliata, a delicacy steeped in history.
Imagine yourself in the 15th century, at the court of Duke Federico da Montefeltro, as this masterpiece is prepared: a rich dough, with eggs, pepper, and lard, giving the crescia an irresistible crispness.
The Urbania version, made with cornmeal, or the Ascolana version, stuffed and flavorful, are perfect when paired with local cheeses and DOP prosciutto, accompanied by a good glass of wine from the Colli Pesaresi, such as Verdicchio DOC.
Each variation is a small family story, to be savored slowly.
And for those who love Easter traditions, you cannot miss pizza al formaggio, also known as Easter crescia.
A soft savory cake, enriched with pecorino, parmesan, and pepper, which can now be enjoyed all year round. Ideal with cold cuts and fresh cheeses, it’s the perfect dish for a social gathering, where each bite tells the authenticity of the Marche.
What about Ciauscolo, a spreadable salami that embodies the essence of Marche cuisine?
Made with pork and flavored with garlic, white wine, and fennel, ciauscolo is a delicacy that pairs perfectly with toasted bread or as a pasta topping.
Its soft and enveloping flavor will take you on a journey through the most authentic tastes of the Marche.
First Courses: Tradition and Flavor in Every Bite
As we continue our gastronomic journey, the first courses of the Marche are a celebration of rustic and genuine flavors.
One of the most beloved is surely the Maccheroncini di Campofilone, an egg pasta with IGP designation, originating from the town of Campofilone in the province of Fermo.
Once used to preserve fresh eggs through drying, this pasta is characterized by its ultra-thin sheet, resembling angel hair, making it perfect for rich sauces like ragù alla marchigiana, made with beef, pork, chicken, and offal, all enriched with pecorino.
Prepared with the thinnest egg pasta (10 eggs per kilogram of flour), they are perfect with ragù or the prized Tartufo (truffle) di Acqualagna.
During our tour of the region, you’ll have the unique opportunity to hunt for truffles yourself, guided by our expert tartufaio (truffle hunter), who will lead you in discovering this extraordinary treasure of the land.
A not-to-be-missed experience to immerse yourself in the authentic flavors and aromas of Le Marche!
The pasta of the Marche is varied and traditional, and in addition to the Maccheroncini, there are also lumachelle di Urbino, resembling small shells, torcelli and stroncatelli, typical of the Jewish community of Ancona, which resemble thin spaghetti, and tacconi, a pasta made with chickpea flour and a rhomboid shape.
During our tour, you’ll have the opportunity to prepare tacconi yourself in a hands-on cooking class, where you’ll learn how easy it is to make fresh pasta using a mix of different flours.
The best part? You’ll get to take home the tacconi you make, bringing a piece of Marche’s culinary tradition with you!
Pesaro takes inspiration from nearby Emilia Romagna with its cappelletti, filled with pork meat, while Cannelloni alla Rossini, dedicated to the composer from Pesaro, are filled with chicken, veal, and parmesan.
We can’t forget vincisgrassi, a Marche-style lasagna that is very different from the Emilia-Romagna version.
Legend has it that the dish was created in 1799, in honor of the Austrian General Alfred von Windisch-Graetz, and it is a triumph of meat, béchamel, and Parmesan.
Every layer of handmade pasta tells a story of opulence and tradition, a perfect dish for special occasions and family Sundays.
Finally, frascarelli tells a story of humble but incredibly tasty cooking.
A dish born from peasant tradition, made with flour, rice, and a rich meat sauce.
A dish that speaks of family, social gatherings, and ancient traditions.
Lastly, ciavarro, a soup of cereals and legumes typical of Ripatransone, is a symbol of seasonal change and peasant memory.
Made with wheat, barley, fava beans, peas, lentils, and chickpeas, ciavarro tells stories of hard work, ingenuity, and togetherness.
Second Courses: The Heart of Peasant Traditions in Their Most Delicious Forms
The second courses of the Marche are the heart of the local cuisine, telling stories of families gathered around the table, of celebrations, and centuries-old traditions.
Coniglio in porchetta (roast rabbit with herbs) is one of the most iconic dishes: a main course that combines the tenderness of white meat with the flavor of wild fennel.
The preparation is a ritual: the rabbit is stuffed with liver, pancetta, garlic, and spices, carefully rolled, and slowly roasted in the oven, until it forms a golden crust that hides a tender and flavorful heart.
For seafood lovers, the Brodetto di Pesce is the perfect dish to discover the flavors of the Mediterranean.
Every coastal town in the Marche has its own version, and each dish is a tale of the sea, fishermen’s traditions, and fresh ingredients.
From Ancona to San Benedetto del Tronto, every brodetto has its unique personality, but they all retain that authentic flavor that speaks of the sea, passion, and time.
In particular, the Brodetto alla fanese is a dish our travelers will have the opportunity to taste during our tour—an intense yet delicate mix of flavors that tells the story of the city of Fano, our base in the Marche tour, and its maritime traditions.
But, we can’t forget stoccafisso all’anconetana, a dish emblematic of Ancona’s traditions.
Dried cod is cooked in a rich sauce of tomatoes, onions, garlic, and extra virgin olive oil, with a touch of white wine, creating a deep and enveloping flavor.
Another dish that represents the Marche’s maritime traditions.
Desserts of the Marche: A Sweet and Unexpected Finale
Our journey through the flavors of the Marche ends with desserts, which are the perfect conclusion to this gastronomic experience.
Cremini, small golden delights, are a true surprise.
These custard-filled cubes fried to perfection create an irresistible contrast between the crispy exterior and the softness of the filling, perfect for enjoying as a dessert or even as an appetizer.
Lonzino di fico (fig salami), a rare and traditional dessert, tells the story of an ancient art: preserving figs to create a delicacy that melts in your mouth.
Not to mention Mistrà, the anise-flavored liqueur, perfect to end the meal with a sip that captures all the freshness of the region.
Additionally, funghetti, small fried sweets flavored with anise, are another typical treat, perfect for a sweet break during holidays or festivals.
Calcioni, filled with ricotta, dried fruits, and chocolate, are often made during Easter, offering a unique flavor experience.
And what about cavallucci, spicy biscuits with almonds and pepper, evoking the oldest traditions of the Marche countryside?
These sweets, along with scroccafusi (fried dough sprinkled with powdered sugar), complete a rich and varied dessert landscape, where every bite tells the passion and generosity of the Marche land.
The Marche region is a hidden treasure, a region that enchants with its authentic and timeless cuisine.
Every dish we taste tells a story, every ingredient is a journey into tradition, and every bite is a plunge into a land that guards its secrets with care.
If you’re ready to live an unforgettable experience, prepare to discover the cuisine of the Marche… the most delicious journey you can take!
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