Food and drink

Index

15 doc wines and 5 docg wines go well with the local fish and meat dishes. 
In the Marche region, each hill boasts a rolling vineyard with a typical wine; away from the coast, where seafood prevails, the region's cuisine is staggeringly meat-based.
Here you can taste any type of food, such as home made pasta, strong flavoured cheese, extra virgin olive oil, pork salami, the irresistable oliva all'ascolana, or deep-fried stuffed olive, truffles of different species and mushrooms.
 
During the year a large number of events take place in the Marche; shows, music performances, opera season, theatre and ballet festivals, fun and games. Pretty well every town and village throughout Le Marche has some food or wine event, known as a sagra, usually during the summer months.

  • Taste excellences

    From the flavours of the Adriatic fish to the meals served in the hills and mountains, the Marche region offers an incredible variety of typical dishes following recipes and ancient traditions. 20 DOC and DOCG wines matching well with the creations of local cuisine: in this land every flavor has its wine and each mutation of  landscape correspond more or less intense aromas. It's impossible to resist…

  • Wines of the Marche Region

    21 DOC (RDO, Registered Designation of Origin),  DOCG (GDO, Guaranteed and Controlled Designation of Origin) IGT (TGI, Typical Gwographical Indication) wines, which go well with the creations of local cuisine: every flavor has its wine and each mutation of  landscape correspond more or less intense aromas.

  • Itinerary of PDO products

    PDO (Protected  Designation of Origin) products are recognized by the European Union for the way they are  produced, processed and prepared in a given geographical area, using recognised know-how.

    The region currently boasts six D.O.P. products: Cartoceto Extra-Virgin Olive Oil, Carpegna Prosciutto, Urbino Casciotta, Oliva Ascolana of the Piceno Area and the Formaggio di Fossa di Sogliano.

  • Itinerary of the PGI products

    From 2017 all the oil produced in the Marche region , with its autochthonous varieties, boasts the (PGI, Protected Geographical Indication) IGP, with the other four PGI products of excellence: the Ciauscolo, an easily spreadable salami, widespread especially in the south of the region; the Maccheroncini of Campofilone produced in the homonymous village in the Fermo area, and the red potato of Colfiorito, in the Province of Macerata, between Marche and Umbria. And to finish, the White Veal of the Central Apennines, represented
    by the cattle of the historical “Marchigiana” breed.

  • Slow Food Itinerary

    There are different initiatives , gastronomic  itineraries, visits to producers,  taste meetings. You can choose among  the variety of local products, promoting taste education.
    Contact the Slow Food offices in the Marche Region

  • Olive oil and Extra-virgin olive oil

    An olive tree is a precious resource and olive oil is an even greater one. The Marche region has always had an enviable reputation for...

  • Fish

    The Adriatic sea is one of the richest areas for fishing, history and culture and the sailors who navigated its waters have been able to...

  • Liqueurs and spirits

    Distillation has deep historical roots in the Marche thanks to monks who, already in the 15th century,dedicated a great deal of passion and...

  • Quality catering

    The excellence and the best restaurants in the region, the typical delicacies, the delicious recipes of the territory of the Marche region.

  • Organic supply Chain

    The Marche region today boasts more than 2,300 producers and 2,288 operators, and the land cultivated following the dictates of organic...

  • Honey and Cheese

    The Marche region is one of the few Italian regions where beekeeping has been widespread since ancient times, passed on from father to son...

  • Quality meats and cold cuts

    In the past, beef and cured meat interested all the farms, especially those at "sharecropping” in the Marche region,"; the...

  • Pasta tradition

    Pasta made with eggs recalls the flavours of homemade pasta. The IGP Maccheroncini di Campofilone (Protected Geographical Indication) are...

  • Truffle

    A holiday in the Marche would not be complete without having, at least once in your life, sampled some of the white or black truffles which abound in this region.
    The main species of truffle can be found in all five provinces of the Region, especially during the festivals. The most prized is the White Truffle of Sant’Angelo in Vado (PU) (October-November) and in Acqualagna (PU) (October-November). While the Fiera Nazionale del Tartufo Bianco Pregiato (National Prized White Truffle Fair) takes place in Pergola (PU) in October.

    In Amandola (FM) in the first half of November. Black Truffles can be found in abundance
    above all in Cagli (PU), in the province of Ascoli Piceno at Acquasanta Terme, Roccafluvione, Comunanza, Montefortino; in Camerino (MC), the Sibillini area (just outside of Amandola) and in Visso (MC). There is another variety typical of the area, the Bianchetto, which is gathered in late winter. Now all you have to do is let yourself be delighted by the cuisine offered in the Marche, one of Italy’s richest regions when it comes to fine food!

  • Craft Beer

    There has been a growing interest in making craft beer in the Marche region lately, thanks to keen and professional brewers. Craft beer is an unpasteurized and unfiltered  beer, whose  components create  the organoleptic properties, so rich in aromas and flavors. The breweries use natural ingredients; furthermore, with the introduction of the "farm brewery", barley and hops are fully employed. Beer is mainly produced with barley malt and / or with the wheat malt (and in some cases also with other malted cereals), basic elements, to which hops, yeast and water are added. Some towns in the Marche region belong to the  National Association of Beer Cities, which aims at developing the production chain of craft  beer, a  quality beer that can combine the tourist offer and  the culture of good food.

    The streets of beer