Local Specialities

Le Marche is located with the Adriatic Sea on its eastern side and the Sibillini Mountains to the west. It’s blessed with the best of both worlds in a culinary sense as one is mainly less than an hour from the other. That said, there is nothing as glorious as enjoying a grilled Sea Bass overlooking the golden sands and turquoise sea or savouring a Tagliata steak under a loggia with the rolling hills beyond.

ANTIPASTO:

Salami:

All marchigiana farmers keep a pig so salami is very much a cottage industry throughout the region

Procsuitto Nostrano. Home produced Parma Ham style cured ham. Served in wafer thin slices.

Ciambuscolo. More of a pate. A rich, garlicky spreadable course salami.

Fegato. Liver-rich salami served in chunks.

Cinghiale. Wild boar salami with peppercorns. Served in slices.

Olive Ascololane. Ascoli’s regional dish of giant olives filled with sausage-meat, rolled in breadcrumbs and deep fried.

Fritto Misto. Deep fried goodies like Ascoli Olives, courgettes,artichokes, croquettes and Fritta Crema ( custard cubes- yes, that’s right. So wrong, they’re right.)

Minestra. A rustic soup/stew of chickpeas, beans, sausage and truffle.

PRIMI (Pasta):

Vincisgrassi. Macerata’s regional dish not unlike a light version of lasagne. Thirteen wafer thin layers of pasta with chicken and pork mince and either a rosso sauce (tomato) or bianco (béchamel).

Tagliatelli/Ravioli a Funghi Porcini. Thick strand of handmade pasta or ricotta filled parcels. Served with woodland cep mushrooms and truffle shavings.

Bosciola. A mountain sourced sauce of rich sausage meat, smoky bacon, cream and truffle.

SECONDI (Meat or Fish):

Porchetta. Succulent roast pork loin filled with fennel sauce.

Coniglio ai Porchetta. Rabbit stuffed with wild fennel.

Tagliata alla Brace: Sirloin steak cooked medium rare over vine and olive embers.

Cinghiale al Salmi. Rich wild boar stew with juniper and peppers.

Spigola, Orata, Spada (Sea Bass, Bream, Swordfish). Whole fish cooked on a grill with lemon slices and salad.

Muscioli. Wonderfully juicy, wild mussels exclusively from the protected Portonovo Bay.

Brodetto. A classic tomato based fish stew/soup with up to 13 ingredients.

Frittura Mista. Various catch of the day straight from the quai-side, dipped in tempura and deep-fried.