One of the most famous dishes from the region, these are large green olives stuffed with a mixture of meat (pork, beef, and sometimes chicken), then breaded and fried. Crispy on the outside and savory on the inside, they’re a perfect appetizer. ¹⁾

A traditional fish stew made with a variety of Adriatic fish, including mullet, cuttlefish, and shrimp, cooked in tomato and white wine. Each town along the coast has its own version of brodetto, making it a unique dish across the region. ²⁾

The Marche version of lasagna, but much richer. It’s layered with ragu (meat sauce), bechamel, and Parmesan, but often includes chicken livers, prosciutto, or truffles for a deep, robust flavor. ³⁾

A flatbread similar to piadina but thicker and more flavorful, often enjoyed with cold cuts, cheese, or grilled sausages. In Marche, it’s also served with herbs and sometimes pork cracklings. ⁴⁾

Rabbit cooked in the style of porchetta (a traditional roast pork). The rabbit is stuffed with fennel, garlic, and herbs, then slow-roasted until tender and flavorful. It’s a rustic and aromatic dish from the inland areas. ⁵⁾

Paccasassi is a type of wild fennel found along the Adriatic coast, and in this dish, it’s paired with sardines for a refreshing and flavorful combination. It’s typically served as an appetizer or with pasta. ⁶⁾

A dish that showcases the black truffles from the Acqualagna area in Marche. The fresh tagliatelle pasta is dressed simply with a sauce made from butter and shaved black truffles, allowing the truffle’s earthy flavor to shine. ⁷⁾

A dish of stockfish (dried cod) slow-cooked in a tomato-based sauce with potatoes, onions, white wine, and herbs. It’s a signature dish of Ancona, reflecting the region’s seafaring tradition. ⁸⁾

A rustic dish of polenta served with snails cooked in a rich tomato and garlic sauce. This dish is especially popular in rural areas and highlights the traditional peasant cuisine of Marche. ⁹⁾

A simple yet flavorful omelette made with wild mint (mentuccia), eggs, and cheese. The fresh mint gives the frittata a fragrant and slightly spicy flavor, perfect for a light meal or antipasto. ¹⁰⁾

A seafood risotto made with mussels, clams, calamari, and shrimp. The seafood is cooked in a delicate white wine and tomato broth, creating a flavorful and light dish that reflects Marche’s coastal cuisine. ¹¹⁾

A soft, spreadable salami that is unique to Marche. Made from pork, garlic, fennel seeds, and white wine, it’s typically spread on bread as an appetizer or snack. Its smooth texture and rich flavor make it a regional specialty. ¹²⁾

A dish of fried seafood, including calamari, shrimp, and small fish, lightly coated in flour and fried to a crisp. This is a popular dish along the Adriatic coast, often enjoyed with a squeeze of lemon. ¹³⁾

Wide pappardelle noodles served with a slow-cooked wild boar ragu. The rich and gamey flavor of the wild boar is perfectly complemented by the wide ribbons of pasta, making it a popular autumn and winter dish in the region’s hill towns. ¹⁴⁾

A sweet-savory pastry filled with a mixture of ricotta, lemon zest, and sometimes pecorino cheese. These half-moon-shaped pastries are often enjoyed during Easter but can be found year-round in local bakeries. ¹⁵⁾