Cuisine in Le Marche is deeply rooted in peasant tradition and as with any rural diet, much use is made of food gathered from the wild; funghi, game, nuts, field herbs and – the area’s greatest culinary treasure – truffles. Waste, too, is frowned upon, and many of the now most fashionable dishes were first developed to use up such things as stale bread or the less appealing parts of the pig.
The Marche table is wonderfully varied and equally shares from the bounty of its coastline as well as its countryside. Each local area has it’s particular “cucina tipica”.
The sea provides the dish Brodetto the most famous fish stew of the Adriatic coast. It varies in form from each coastal town but must contain 13 types of fish. The Marche versions of Brodetto include red and gray mullet, cuttlefish or squid (or both), oil, garlic and saffron – served on either fried or toasted bread. Other seafood favourites include the port of Ancona’s Stoccafisso (dried codfish, which is not native to the Mediterranean), and local varieties like sole, bream, clams and mussels.
The Marche countryside provides…
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