The cuisine of the Marche it is as varied as its views. Thanks to the particular conformation of the territory, dominated by the mountains and overlooking the sea, è una cucina che alterna pietanze dai sapori forti e decisi – predominantlymeat based – typical of mountain areas, to dishes based on shellfish, blue fish and seafood, typical of famous Conero Riviera.
Let yourself be surprised by a land that stretches between the Adriatic Sea and the Apennines, shaped by woods and hills. LeMarket they inspired so much poetry, from the sonnets of Leopardi to the notes of Rossini, ma l’arte che qui vi mostriamo èbut the culinary one, and know that in this field too we find an abundance of works and interpreters.
Typical of Ascoli Piceno and Macerata is the each, spreadable pork salami e, always produced in the Marche region, they are Fabriano salami, il prosciutto di Carpegna, galantine and many other cured meats specialties. Typical dessert of the carnival period is la cicerchiata.
Here we list a few typical Marche dishes, un elenco molto ricco che passa in maniera disinvolta da corroborantipeasant dishes such as i frascarelli,alle preparazioni elaborate deivincisgrassiper sfociare letteralmente sul marewith all kinds of brodetto is one stockfish mouth-watering.