Marche: historic flavours and tradition

Marche is a Region very rich in food and wines: from the cheeses of San Leo to the hams of Montefeltro. Other famous products are lasagna and olives Ascoli-style.
A variety of products which is accompanied by an equal variety of wines: Piceno invecchiato, Lacrima di Morro, Rosso Piceno and Cornero, Bianco dei Colli Maceratesi and Verdicchio dei Castelli di Jesi e di Matelica.

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FOOD AND WINE ROUTES ... THROUGH LE MARCHE

There are many places which narrate the food and wine traditions of Le Marche and the itineraries between the hills and the sea are a happy marriage of history, art, and flavours.

Here are some examples:
The itinerary takes you through the Province of Pesaro – Urbino (where the characteristic wines are DOC Bianchello del Metauro and Colli Pesaresi).
Start from Fano, the town famous for the Summer Carnival (July), go through Pesaro, home of the Rossini Opera festival (August), celebrating the famous composer who was born here, then follow the coast to Gabicce Mare and Gradara, famously cited by Dante in his Divine Comedy.

The town hosts a number of important events relating to culture and to food and wine: the national Review of Extra-Virgin Olive Oils (June), “Seduction at the Castle” (July), Gradara Ludens (April-September), devoted to games.

From Pesaro we go towards Urbino, the city famous for its beautiful historic monuments, once the stronghold of the Montefeltro dynasty; then on to Pergola (Fattoria Villa Ligi), Fossombrone, Barchi, Mondavio, and Cartoceto where our itinerary ends.Senigallia, city of sea, fish is the main ingredient of the recipes.

Mixed grill and mixed fry-up of the Adriatic are the two typical sea dishes that are always on the tables in Senigallia. Besides the brodetto, a broth that is very famous and is prepared with even 13 different types of fish.
Among the typical wines that are best combined with fish we find the Verdicchio of the Jesi Castles and the Bianchello del Metauro.
Pizza with cheese is also typical of the tradition of Senigallia and it was a typical Easter dish in the past. The "Pangallo" is typical local bread, produced with wheat cultivated in Senigallia and in the neighbouring towns, ii is made in stone mills that still work on the territory; this is another typical product celebrated every year during "Pane Nostrum", the most important national event for the appreciation of bread that is held in September.

The tastiest recipes

Canocchie

Ingredients:
- mantis shrimps
- garlic
- parsley
- pepper
- salt
- bread crumbs
- Oil

Preparation:
Wash the mantis shrimp carefully and take the ends off. Chop a mixture of garlic, parsley, pepper, salt and breadcrumbs. Sprinkle the shrimps with oil and roll in the chopped ingredients. Cook the shrimps on the grill and serve hot.

Sgombro ai ferri

Ingredients:
- mackerel
- bread crumbs
- olive oil
- garlic
- salt
- pepper

Preparation:
Clean the mackerel depriving it of the head and split in half (if small it is better to leave it whole). Season it with a little salt, pepper, breadcrumbs, olive oil and garlic all finely cut and leave it to flavour for about half an hour.
Then place the fish on the grill, paying attention when turning over. If you want, sprinkle the mackerel on the grill with white vinegar flavoured with fresh herbs.