Vineyards, olive groves, and wheat fields gently sloping down to the sea. And then there are the fragrant Apennine forests and the solitary peaks of the Sibillini mountains. Everything fits together perfectly in Marche.

Because this region is an orderly mosaic that connects and shapes both northern and southern Italy. Starting with its cuisine. Here, you'll find sea stories, farming traditions, secrets hidden in mountain refuges, and the colors and scents of the hills.

So, ready for a tasty journey through the typical dishes of Marche?

Typical Marche products: the first courses

1) Vincisgrassi

Don't you dare call them lasagna! In Marche, they're called Vincisgrassi, perhaps the most famous and beloved first course in this region. It's true, the name is a bit strange and hard to pronounce, but trust us, you won't easily forget the taste.

Legend has it that this typical Marche dish owes its name to the Austrian general Windisch Graetz who, while visiting the region, had a recipe invented just for him. From there, the name spread to the people who, over the years, "mangled" it until it became the current "Vincisgrassi".

What are they? A "rustic" version of common lasagna, made with egg pasta sheets, layered with a ragù of sweetbreads and chicken offal, plus béchamel sauce and Parmesan cheese.

Yep, it's definitely not an everyday dish. And yes, you'll need a very comfy couch to digest it 😉

2) Maccheroncini

Campofilone, a small town of just 2000 inhabitants in the province of Fermo, has become famous thanks to its maccheroncini, one of the most popular Marche foods abroad.

Maccheroncini are very thin egg spaghetti, best enjoyed, according to the original recipe, with a meat ragù. But they're also delicious with fish or, for a more "mountain" flavor, with black truffle.

This Marche peasant recipe was the first egg pasta to obtain the PGI (Protected Geographical Indication) mark in 2013.

3) Cargiù

Cargiù (also known as calcione or caciù, depending on the area) is a ravioli exclusively filled with sheep's ricotta, lemon zest, and marjoram. Over time, this Marche dish, especially typical of the Macerata hinterland, has gradually been enriched with heartier fillings, and sweet and fried versions have also emerged.

Marche Main Courses

1) Porchetta-style Rabbit

One of the most delicious main courses in Marche cuisine is undoubtedly porchetta-style rabbit.

It's a laborious preparation with a very unique flavor, where the rabbit is first carefully deboned and then seasoned with salt and pepper. Additionally, diced liver sautéed with pancetta is also added during cooking. And finally, everything is flavored with wild fennel.

It can be cooked in a pan with a drizzle of oil and wine, or baked in the oven with added olives.

2) Fish Stews

Among the typical dishes of the Marche region, brodetto is perhaps the one with the most variations. There isn't a standard recipe; instead, the preparation varies depending on the area.

Generally, we're talking about a fish soup which, in the past, contained all the fish that fishermen couldn't sell due to its modest size or because it was broken in the nets.

There are 4 main versions:

In Fano, the brodetto is red: it's cooked with tomato paste diluted in oil, plus water and vinegar;

in Ancona, tomato sauce is used to make the soup richer and thicker;

in Porto Recanati, you'll find a white version instead. This brodetto is prepared with the addition of zafferanella, a wild saffron that grows on the slopes of Mount Conero;

in San Benedetto del Tronto, the fish is flavored with vinegar, green tomatoes, and peppers.

3) Ancona-style Stockfish: among Ancona's typical dishes

This typical Marche dish, especially from the Ancona area, consists of pieces of stockfish placed in a baking dish with a mince of celery, carrots, and tomatoes. The fish is then drizzled with oil and wine and covered with potato pieces.

The Sweet Traditions (and Temptations) of Marche

Cavallucci

In Marche cuisine, you definitely can't miss the desserts!

Among the most famous are cavallucci, a typical Christmas treat, named for its horseshoe shape. Made with sapa (grape must syrup) and cooked must, this sweet is filled with a mix of cocoa, candied fruit, and dried fruit.

You'll definitely want to save some room in your stomach to savor them in all their 'lightness'!

3) Frustingo

Another Marche dessert you can't celebrate Christmas without is frustingo.

The name and ingredients vary from area to area (there are even 22 different versions!), but this is undoubtedly the oldest recipe in Marche cuisine, with origins seemingly dating back to the Etruscans.

Regardless of the variations, the dessert always has a base of dried fruit and figs.

2) Cicerchiata

From Christmas to Carnival is just around the corner... so after the cavallucci, cicerchiata makes its way to the Marche sweet table.

This dessert is made of many small egg-pasta balls, lightly sweetened and with a knob of butter. They're fried in oil, then coated in warm honey, and finally grouped together into various shapes.

Typical Marche Appetizers

1) La crescia

Crescia sfogliata is a richer kind of piadina, made with water, flour, milk, and brewer's yeast. Its flaky texture comes from folding the dough over itself multiple times and greasing it with lard. It's cooked on a special griddle called a 'testo'.

What about the filling? You can't go wrong with typical cured meats and cheeses from Marche gastronomy. But the tastiest version is definitely with 'erbe strascinate', which are wild greens sautéed in a pan.

2) Il ciauscolo

It's not your typical salami, even if it looks a lot like one. Ciauscolo is a typical Marche cured meat known for being soft and spreadable.

And, if we can suggest, we highly recommend a pairing that's simply unbeatable: a sandwich with ciauscolo and pecorino cheese. Nothing else comes close...

3) Olive ascolane

The name itself tells us that these special olives are a typical Marche dish from the Ascoli Piceno area. It's true, you can find them all over the region, but the ones from Ascoli are definitely unbeatable.

They are large, tender, and fleshy olives, pitted and stuffed with a meat filling (beef, pork, chicken) that's been slow-cooked in a soffritto of celery, carrots, and onion. After cooking, the meat is minced, and eggs, nutmeg, and Parmesan are added.

This filling is placed inside the olive, which is then breaded and fried.

A little heads-up: don't be surprised if you can't stop after tasting just one! Ascolana olives are like cherries: one leads to another!

... and to finish off (or rather, help digest) the typical Marche foods: Varnelli and Anisetta Meletti!

Last but not least... the digestifs!

Because Marche isn't just good 'to eat', but also 'to drink'.

So after a delicious feast of typical Marche dishes, don't forget to ask for Varnelli or Anisetta Meletti. They're two anise-flavored digestifs: the first is dry and typical of the Macerata hinterland, while the second is sweet and comes from the Ascoli area. They're perfect for rounding off your meal!

Marche foods are undoubtedly a riot of flavors that your palate won't easily forget. Ready to be won over?