Le Marche’s (Marche) regional name derives from the fact that for many years, the land was divided and ruled by local lords (Marquis), or in Italian, Marchese, and are now known by the plural of this name. The Marchigiani people are very fond of meat and a popular offering is large platters of grilled meats, grigliata mista di carne, cooked with the liberal amounts of garlic, rosemary, and fennel. Of course, along its long coastline, fish will be found in abundance. Brodetto, found around Anacona, is a fish stew with numerous species of fish. One of the most famous antipasti of Le Marche is Olive all’Ascolana from Ascoli: meat-stuffed green olives, battered and deep-fried, and definitely worth finding. You might also try ciauscolo, a soft, spreadable pork salame. Another unusual signature dish is a lasagna named Vincisgrassi, which at one time featured truffles and cured ham, although now it generally features chicken giblets, giving it a distinctive flavor. Pecorino cheese with fava beans in the spring is popular and if you can, find the strong variety of pecorino called formaggio di Fossa — it is aged in limestone holes in the ground and sealed up till ripe. Well-known wines are whites Verdicchio, Falerio, Rosso Piceno Superiore, and Sangiovese dei Colli Paseresi.
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Content Curator Mariano Pallottini
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