Marche Region

Discover Marche

In the Marches (as the word itself says), the plurality is a play of variations and repetitions; there are hills upon truly enchanting hills, undulating strips of valleys and ridges that are lost in the distance, geometries of fields, meadows, solitary silhouettes of trees, and villages on hilltops. Sensational panoramas can be seen from the roads along the ridges – on one side the horizon meets the sea, on the other there is the silhouette of the mountains – or open to the streets and squares of towns and cities.

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.

A treasure trove of natural beauties such as the Sibillini Mountains and the Conero Riviera, the Marche region is also known for its culinary heritage that results from the industriousness of the locals who, for generations, ,have handed down meticulous procedures to the point of creating culinary uniqueness. Thanks to their uniqueness, Marche’s typical products are highly appreciated by tourists who fall in love with the breathtaking views, delicious food, and excellent wine.Rich in history and tradition, this cuisine offers a wide range of genuine dishes that are characterized by their high quality and connection to the territory.

Of the many cured sausages found throughout Marche, ciauscolo has to be the most famous. Soft and spreadable like the more famous ‘nduja from Calabria to the south, it is flavoured with plenty of garlic, fennel and thyme. Do keep a look out for the local prosciutto, Prosciutto di Carpegna DOP, too, which is flavoured with juniper.
Marche’s sheep’s milk cheeses are the most well-known, particularly the PDO-protected Casciotta d’Urbino, which is a very old semi-hard cheese that was supposedly favoured by Michelangelo. Other varieties to look out for include Slattato, a cow’s milk cheese full of small holes, and Raviggiolo from Montefeltro, which is fresh and made with very little salt.
Maccheroncini IGP of Campofilone
The only egg pasta to be granted EU protected status in the whole of Italy makes pasta from Campofilone very special indeed. It is traditionally cut very thin and must be made with plenty of fresh eggs – no other liquid can be included in the recipe.
Wines and liqueurs
Verdicchio is Marche’s most famous white wine, with flavours of crisp green apple that perfectly complement the region’s fish dishes. For reds, keep an eye out for Rosso Conero DOC and Rosso Piceno DOC, two beautiful varieties made with Sangiovese and Montepulciano grapes.
Like its neighbour Umbria, Marche is home to plenty of truffles which make their way into local dishes whenever in season. There are both white and black truffles to be found, most of which come from near Acqualagna and Sant’Angelo in Vado.

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