Marche (also known as Le Marche or Marches) is a region of two halves. To the east you have an incredible coastline boasting sandy beaches, bleached white rocks and pretty little seaside villages, and to the west further inland you have rolling hills which eventually turn into the Appennine Mountains. Ancona, the region’s capital, is a historically important port city, while the other provinces of Ascoli Piceno, Fermo, Macerata, Pesaro and Urbino each have their own unique characteristics.
When it comes to food and drink, Marche is still a bit of an unknown. With so many well-travelled neighbouring regions (Emilia-Romagna, Tuscany, Umbria, Abruzzo and Lazio), it is sometimes overlooked. But any foodie should definitely make the trip to Marche for the stuffed, deep-fried olives all’Ascolana alone, which are a gourmet delicacy of the highest order.
Deep-frying is a very popular method of cooking in Marche, particularly inland, while the coast offers a bounty of fish and seafood that’s often turned into soups. There are also rich pasta dishes, barbecued meats, simple stews and sweet pastries to enjoy. Take a look at the ingredients, flavours and dishes below to get a taste for Marche’s inimitable cuisine.
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The complete foodie guide to Marche