The local cuisine in Le Marche includes both sea and rural dishes and is deeply rooted in peasant tradition. The trattorie and osterie in Le Marche can boast tasty and simple food, cooked just like grandmother used to make. In Le Marche you will eat food so deliciously fresh, locally grown, and lovingly prepared.
The most classic seaside dish is Brodetto, that is a fish soup cooked over a slow fire after frying together tomato, pepper, salt, onion, carrot, or celery, and it served with slices of toasted bread. Another tasty seaside dish is Grilled Blue-Fish: mackerel, anchovies, or small sardines cooked in a covered frying-pan, with coals above and below.
Mountain cuisine can boast luxury soups such as Cappelletti in capon consommé, Passatelli in fish consommé, made with bread crumbs, flour, eggs and flavored with lemon ring and nutmeg; Pasta with the Chickpeas; Millefoglie, layers of homemade pasta, alternating with layers of white sauce, parmesan cheese and meat sauce.
And then Piadina filled with sliced ham, salami and cheese and Crescia di Pasqua from Urbino.
In the town of Acqualagna, dishes made with truffle, the most precious fruit of these hills, cannot be forgotten. And in Acqualagna the National Fair of the Truffle is held between October and November.
In Cartoceto Extra Virgin Olive Oil is produced. Its olive oil has been awarded the D.O.P. mark (denomination with a protect origin).