Foods in Italy: Le Marche Region

Enjoying Italian food is the best way to discover the history and geography of our country.

Typical food products come from nature rhythms and historical contingencies.

Lately there has been in our country a renewed interest for Italy food culture and our culinary legacy.

Le Marche region has a strong rural tradition and its food has been shaped by centuries of symbiosis between man and nature.

Freshness and seasonality are the staple ingredients of Italian food.

Le Marche cuisine in particular is simple and hearty, based on the best ingredients from land and sea.

These below are some of the typical products that reflect the culture and history of Le Marche region.






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Prosciutto di Carpegna (Carpegna Ham)


Click on the title to find out about What is "prosciutto crudo", ham dry-cured with salt and an extraordinary amount of skill and dedication.


Mosciolo di Portonovo (Portonovo Mussels)


Discover how to prepare mussels in a simple way that will enhance the marine fragrance of fresh seafood.


Cicerchia di Serra de' Conti: an Unusual Bean


Discover this rustic pulse that looks like a pebbly chickpeas and has a mild, pleasant flavor.





Italian spieces and herbs: Wild Fennel


This spontaneous herb is often used in Le Marche recipes to give flavor to meats and fish.


Benefits of Oilve Oil


Find out about olive oil benefits and the innumerable uses in the kitchen for this Italy typical food.


Formaggio di Fossa (Cellar Cheese)


Formaggio di Fossa is a cheese from the area at the border between Romagna and Marche. It has a great flavor and an interesting story.


What is a Truffle?


Learn about this aromatic fungus and try some easy truffle recipes.


Ciauscolo (Soft Salami)


Read about two Italy typical foods, Ciauscolo and the Fabriano salami.





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