Le Marche has one of Italy's most genuinely varied food cultures. The Adriatic coastline and the agricultural inland hills produce completely different traditions, and both are within easy reach of the house.
On the coast, brodetto — the region's traditional fish stew — is the dish to know. Inland, the cooking runs deeper and slower: vincisgrassi (Le Marche's version of lasagna, richer and more complex than most), tagliatelle al tartufo, pappardelle with wild boar ragù, olive ascolane, and fritto misto. Every town has its own interpretation of the classics, and most are worth trying.
The charcuterie here is exceptional. Ciauscolo — a soft, spreadable pork salami unique to Le Marche — is found everywhere, alongside Prosciutto di Carpegna and lamb and pork dishes cooked over open coals. Truffles, both white and black, feature heavily in autumn cooking across the inland valleys.
The wines are equally serious. Verdicchio dei Castelli di Jesi and Offida Pecorino for whites; Rosso Conero, Lacrima di Morro d'Alba, and Rosso Piceno for reds. None of them are difficult to find, and none of them disappoint.
Many of the best restaurants still write their menus on chalkboards according to what arrived fresh that morning. The owners have spent years exploring the local trattorie and hidden gems of the region and are happy to share their personal recommendations with guests.
Le Marche has one of Italy's most genuinely varied food cultures. The Adriatic coastline and the agricultural inland hills produce completely different traditions, and both are within easy reach of the house.
On the coast, brodetto — the region's traditional fish stew — is the dish to know. Inland, the cooking runs deeper and slower: vincisgrassi (Le Marche's version of lasagna, richer and more complex than most), tagliatelle al tartufo, pappardelle with wild boar ragù, olive ascolane, and fritto misto. Every town has its own interpretation of the classics, and most are worth trying.
The charcuterie here is exceptional. Ciauscolo — a soft, spreadable pork salami unique to Le Marche — is found everywhere, alongside Prosciutto di Carpegna and lamb and pork dishes cooked over open coals. Truffles, both white and black, feature heavily in autumn cooking across the inland valleys.
The wines are equally serious. Verdicchio dei Castelli di Jesi and Offida Pecorino for whites; Rosso Conero, Lacrima di Morro d'Alba, and Rosso Piceno for reds. None of them are difficult to find, and none of them disappoint.
Many of the best restaurants still write their menus on chalkboards according to what arrived fresh that morning. The owners have spent years exploring the local trattorie and hidden gems of the region and are happy to share their personal recommendations with guests.
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