|
The Marches cooking is a transition between north and south of Italy, Apennines inland and Adriatic coast.
Among the various typical products of international fame we suggest:
- the famous Ascoli olives , striking delicacy a stuffed olives basis of pork, chicken, beef and livers, fried with egg and cheese and served with lemon and nutmeg!
- among the appetizers: Prosciutto crudo of Carpegna, the cup of Ascoli, the mezzafegato of Fabriano, the great ciausculo, sausage spread, with garlic, fennel, vin cotto and, sometimes, truffle
- the exquisite cheese ditch, aged in tufa Hollow
- i maccheroncini di Campofilone, Capellini Durum porous, fine to accommodate the sauce.
The Marches produce all year round quality truffles: one of the most popular sauces, also used on bruschetta, is, therefore, done with noble mushroom, crushed, with oil and anchovies and with the addition, sometimes, even to Paté liver.
Among the first courses there are the typical vincisgrassi which are one of the most famous lasagna in Italy.
coming to sea meals, we suggest:
- tne brodetto all'anconetana
- the passatelli alla marinara
Among the secon courses are absolutely unrivaled therabbit in porchetta,
la guinea fowl stuffed , with chestnuts and mushrooms.
the cicken in potacchio, the chicken alla maceratese with offal and many other dishes.
In Marches there are good quality wines:
-
Verdicchio di Jesi e Matelica is among the most famous white wines in Italy;
- the Vernaccia di Serrapetrona DOCG and the Conero DOCG (a Rosso Conero Reserve)
are absolutely prestigious
- the Doc Falerio dei Colli Ascolani, the Bianchello del Metauro,
- the
Rosso Conero, the Rosso Piceno and the la Lacrima di Morro d'Alba.
Very Appreciated are the spirits of Anice: the ANISETTE Meletta and the Mistrà Varnelli
|
|
