Separated from neighbouring Toscana by the Apennines Mountains and boarded by the Adriatic coast, Le Marches geography makes it a region of both land and sea, and this is reflected in the cuisine. Famous dishes from the land like olive ripieni (stuffed, crumbed and fried olives), Porchetta, and the richly sauced layered egg pastas, lasagna and vincisgrassi are created in Le Marche. From the sea comes expertise in frying fish, and creating wonders with sardines and baccala. The region is known for the fragrant, saffron and perfumed herbs are common alongside juniper.
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