The cuisine of the Marche region, dominated by mountains and facing the sea, is very diverse. It alternates between dishes with strong and decisive flavors, typical of the mountain areas, and dishes based on crustaceans, blue fish, and seafood, typical of the famous Conero Riviera.

Typically, appetizers of the traditional Marche’s cuisine are cold and consist of a wide variety of local cured meats and cheeses, such as Salame di Fabriano, made with the finest parts of the pig, Ciauscolo, a sausage similar to a soft and spiced salami, Prosciutto di Carpegna, and many others. These meats can be tried paired with a red wine such as a Lacrima di Morro d’Alba, decisive and fruity, with notes of violet and cherry blossoms, with a dry and savory flavor. Among the cheeses, Marchigiano Pecorino and Casciotta d’Urbino are to be paired with a Rosso Piceno DOC red wine. Salumi and cheeses are accompanied by Crescia, a focaccia similar to piadina, often served with pan-fried wild herbs. The famous Olive Ascolane traditionally pairs with a Falerio dei Colli Ascolani white wine.

Among the first courses, Vincisgrassi is characteristic, similar to baked lasagna, paired with a Rosso Conero red wine, then Spaghetti alla chitarra, egg pasta, and tagliolini, like Maccheroncini di Campofilone. Other typical first courses include Lasagne all’ascolana, with white truffle, paired with a Verdicchio di Matelica white wine, Cappelletti in capon broth, and Chickpea and pork soup. The most famous fish dish is Brodetto, with different versions available, including the Ancona version, with thirteen types of fish, and the Porto Recanati version, flavored with saffron, both of which can be paired with white wines such as a Verdicchio dei Castelli di Jesi or an Offida Passerina. Then there are Tagliatelle with squid and the Molecche, soft-shelled crabs.

Among the main courses from the sea, there is Merluzzo alla Marchigiana, with tomato sauce, Ancona Sardines, breaded and baked in the oven. Many recipes reflect the proximity of the sea to the mountains, combining peasant tradition with that of fishermen, such as Octopus with potatoes, Cuttlefish with peas, and Skate with peppers, which can be paired with a Bianchello del Metauro, fresh and fragrant white wine. There’s also Baccalà in bianco, stockfish with a green parsley-based sauce, or stewed, with potatoes or in potacchio, i.e., braised with tomato, anchovies, garlic, rosemary, parsley, and chili pepper. Characteristic are Perch fritters, battered and fried in olive oil. Among the mountain dishes are Polenta costarella and sausages, Chickpea and pork soup, Mushroom and truffle salad. Among the Marchigiani wines, there are certainly reds of good structure suitable for pairing with meat dishes, first among them Conero DOCG, but also Rosso dei Colli Pesaresi and Rosso Piceno DOC.

Among the desserts are Castagnole, sweet dough balls fried in oil and lard and dusted with powdered sugar, Beccute, small sweet bread buns made with flour and decorated with pine nuts and raisins, Caciuni, large bread dough ravioli filled with pecorino, eggs, sugar, and lemon zest, Ciambelle al mosto, made with flour, anise seeds, oil, sugar, and freshly squeezed grape must, and Cicerchiata, typical of Carnival, balls of dough made with flour, eggs, sugar, butter, and liqueur, fried in abundant oil, similar to Neapolitan struffoli. Sparkling, sweet wines, and Vin Santo from the Terre di Offida, based on the Passerina grape, offer wide possibilities for pairing with Marchigiani desserts.