Discovering the Flavors of Marche: A Journey Through Food and Wine
The Marche region, located in central Italy, is a treasure trove of culinary delights, with a rich heritage of taste that is now certified by a real Register of Marche cuisine. This register includes 96 recipes, carefully selected by a Commission established by the Region, which represent the various parts of the territory, from the coast to the Apennines. The region’s cuisine is a perfect blend of ancient traditions and quality production, with a focus on using local and organic ingredients.
A Culinary Tradition Rooted in History
The Marche region’s culinary tradition is deeply rooted in its history and culture. The region’s cuisine has been shaped by its farmers and fishermen, who have passed down their recipes and techniques from generation to generation. Today, the region boasts eight Michelin-starred restaurants, including the three-star “Uliassi” by chef Mauro Uliassi in Senigallia (Ancona) and the two-star “Madonnina del Pescatore” by chef Moreno Cedroni in Marzocca di Senigallia. These chefs are the interpreters of excellence, who can count on a base of quality products thanks to the Marche Organic District, recognized by the Region since 2021.
A Wine Production Based on Native Vines
The Marche region is also known for its wine production, which is based on native vines and historical denominations. Verdicchio, Montepulciano, Pecorino, and Passerina are just a few examples of the region’s excellent wines. These wines are the perfect accompaniment to the region’s cuisine, which changes face following the seasonality and the landscape. From seafood cuisine to that of the hinterland, from traditional peasant recipes to symbolic dishes known far beyond regional borders, the gastronomic heritage of the Marche region is a true delight.
A Complete Food and Wine Destination
The Marche region presents itself as a complete food and wine destination, capable of attracting visitors in winter as well as in summer, spring, and autumn. The region’s food and wine route crosses the Adriatic coast and goes back inland, where the cuisine changes face following the seasonality and the landscape. The sea offers soups, broths, and blue fish, while the hills and the Apennines tell of a cuisine made of hand-rolled pasta, meats, legumes, cured meats, and cheeses. Wine becomes the leitmotif of this story, with the great whites from the Marche region, capable of longevity and elegance, dialoguing with reds of structure and personality.
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