We advise reading as much as possible about Le Marche before making a visit, as the region is full of unexpected treasures and is criss-crossed with ancient and medieval paths.

Brodetto fresh fish soup recipe

Published in Le Marche Recipes

Head to Porto Recanati in Le Marche and the Monte Conero zone for a fine brodetto soup. Read on here to know more about the local variations and popular annual brodetto fish festivals.

ingredients

Lots of local fish and fresh seafood

Last modified on 08 September 2011

Tournedos alla Rossini recipe

Published in Le Marche Recipes

The Marchigiani really care about remembering the great composer Rossini born in Pesaro. Apart from his music he was also famous for being a real gourmet. That's why many recipes in Marche are in his honour. 'Tournedos alla Rossini' is one of the most popular.

ingredients

4 thick slices of beef fillet, 4 round slices of bread high as the beef fillets, 4 slices of patê de fois, butter, salt, pepper, half glass of Marsala wine.

Last modified on 08 September 2011

Aniseed ring shaped biscuits recipe

Published in Le Marche Recipes

This typical biscuit recipe is very popular all around the Italian regions albeit with slightly different ingredients such as wine or chocolate. Deliciously unforgettable! In Le Marche this version with aniseed originates from Mount Sibillini and it uses the local aniseed liqueur called Mistrà.

ingredients

1 kg flour, 10 whisked eggs, 350gr. sugar, 120ml. olive oil, 60gr. aniseed, a drop or two of aniseed liqueur such as ‘Mistrà’ from Le Marche.

Last modified on 08 September 2011

Lamb in white wine recipe

Published in Le Marche Recipes

This fine lamb recipe should be made and served with a local white wine from the Colli Pesaresi.

ingredients

A shoulder of lamb, rosemary, garlic, sage, wild fennel, white wine, extra virgin olive oil, salt and pepper.

Last modified on 08 September 2011

Lost Towns of Le Marche

Published in Le Marche Itineraries

Ancient Roman BridgeThe history of Marche is as rich as anywhere in Italy and in the footnotes of many guidebooks are wonderful nuggets of information. For example, the lost towns of Urbs Salvia, Helvia Recina, Suasa and Sentinum off the ancient Via Flaminia and Via Salaria roads are worth exploring, as is the mysterious Furlo tunnel.

Last modified on 08 August 2011

Portonovo

Published in Le Marche Itineraries

Portonovo lies on one side of the majestic 576m high Monte Conero, the huge headland spur which juts into the Adriatic coast in Le Marche as if it had arrived there by mistake.

There seems to be no good reason for its existence when you consider the rest of the flat coast from north to south.

Last modified on 10 June 2011

Roman Urbs Salvia

Published in Le Marche Itineraries

Don't get confused between Urbs Salvia and Urbisaglia.

URBS SALVIA was the city of the V Regio Augustea (Picenum) Roman colony and was located at the meeting point of two important ancient roads which linked present day Fermo, San Severino Marche, Macerata and Ascoli Piceno.

Last modified on 03 June 2011

Fried food festival in Ascoli Piceno

Published in Le Marche Food

Ascoli Piceno is, of course, famous its fried olives or 'oliva all’ascolana DOP'. Fried olives from AscoliEvery spring the city is transformed, suitably enough, into the capital of mixed fries 'or 'fritto misto'.

Last modified on 22 March 2011

Gothic Art route in Le Marche

Published in Le Marche Itineraries

Duomo di FermoThe 'Via del Gotico' is a tourist route which takes the visitor to San Severino Marche, Urbino, Fabriano, Fermo and Loreto.Not to be confused with the Gothic Line which was one of the defenses built by the German Forces to impede the allied advance in the Second World War. It did, however, cross into Le Marche from Tuscany ending in Pesaro.

Last modified on 22 March 2011

Bread and cheese of the Valmarecchia

Published in Le Marche Food

The famous 'formaggio di fossa' cheese of Le Marche is produced in S. Agata Feltria and Talamello along the Valmarecchia. Known as 'ambra' in the latter locality, both are pecorino cheeses aged in pits which were once use for food conservation. This process has rendered formaggio di fossa famous across the world.

Last modified on 21 March 2011

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