Marche
 In the green valleys, flatlands, Apennine Mountains, hilltowns, fishing ports, medieval castles, and seaside resorts of this eastern Italian region, locals celebrate life, family, music, and food with both vigor and delight.  Although Marche doesn’t see quite as many tourists streaming through its streets as neighboring Toscana and Emilia-Romagna, the Marchigiani warmly welcome travelers from near and far into their charming towns.  Whether one visits the Renaissance city of Urbino, the fishing ports of Pesaro, the beaches of the Conero peninsula, or the provincial capital of Ascoli Piceno, Marche is a taste of all the treasures that Italy has to offer.

Rich in products that are as time-honored as they are wholesome, Marche cuisine caters to a more sophisticated palate than some of its neighboring regions.  With a penchant for all things stuffed, natives of Marche savor the complexities of suckling pig with wild herbs and garlic or olives filled with Parmesan, nutmeg, and veal.  However, the foundation of Marchigiani cooking is also quite simple.  Pasta reigns supreme in kitchens across the region where it is made fresh by a mother’s loving hands and recipes are passed down from generation to generation.  On the coast, seafood dishes dance with calamari, lobster, cockles, sea dates, spider crabs, and other wonders of the Adriatic Sea.

Specialty Foods of Marche

The local cuisine of the Marche region reserves a place of honor for the Casciotta d’Urbino, a cheese that is eaten throughout the day.  Made according to a tradition that can be traced back to as early as the 16th century in the province of Pesaro-Urbino, Casciotta di Urbino has a pale yellow paste that is lightly perforated by characteristic little holes.  Made primarily from ewe’s and cow’s milk, Casciotta should be eaten after a maturation process that lasts from 20 to 30 days.  Mild and only slightly acidic, it is enjoyed simply with a slice of ciauscolo, grilled polenta, or with sweet accompaniments such as jams and pears.

The Marchigiani cherish every inch of the pig.  Ciauscolo, a type of spreadable pork, is traditional in this part of Italy.  This specialty is made form the belly and shoulder of the pig and flavored with salt, pepper, fennel, garlic, and orange rind.  Other pork specialties include Carpegna Prosciutto, Soppressata da Fabriano, and Fegatino, a liver sausage.

One of the region’s signature dishes, Vincisgrassi is a special recipe that reflects the Marchigiani attitude to life.  Handmade with care, this festive dish is a type of lasagne that is layered with truffles or veal sweetbreads, chicken giblets, and béchamel sauce.  Legend has it that a chef made the dish centuries ago for an Austrian prince who fought in the war against Napoleon in 1799.


Food Festivals of Marche

Broad Bean and Cheese Festival
Casinina di Auditore (May)
Spring is the time to pick broad beans; during the festival, they are served with caciotte cheese.

Marchigiano Artichoke Festival
Montelupone (May)
The famous Marchigiano artichokes and Monteluponese artichokes are served at stalls and at dinners held in the town square.

Grape Festival
Cupra Montana (first Sunday in October)
This old Marches festival celebrates the harvest and the fecundity of the soil in an area which is particularly rich in Verdicchio grapevines.