Marche is one of the regions of Italy. The name of the region derives from the plural name of “marca”, originally referring to the medieval March of Ancona and nearby marches of Camerino and Fermo.
Surprising and wonderful in its diversity, this region of Central Italy, with its winding yet symmetrical form, shows off its multi-faceted beauty through cliffs and caves that overlook unforgettable beaches, hills that are steeped in history, and rich traditions and cultures, all set against a backdrop of mountains (that are, by the way, well-equipped for ski lovers). Marche is mostly comprised of hills and mountains; the region embraces the Adriatic side of the Umbria-Marche Appennines, yet in contrast features low-lying, sandy beaches.
- Marche is a food blend
Food in the Marches is not limited to one particular dish or type, but rather blends the flavors of the entire region, each with their own special characteristics. The typical rustic tastes of the interland can be identified in meat dishes like roast suckling pig and marinat- ed lamb, as well as in dishes created around truffles - particularly those from Acqualagna and Sant’Agata Feltria - and mushrooms. Among the first courses we find pasta: tagliatelle, strozzapreti (“priest stranglers”) and the traditional vincisgrassi, forerunner of lasagne throughout the Italian peninsula.
- Marche is wine dei Colli Ascolani
Food is accompanied by the wines of Ascoli Piceno: the white Falerio dei Colli Ascolani, the red Rosso Piceno and Rosso Piceno Superiore and, finally sweet wine stored in wooden casks, and with a Mediterranean hint of the aniseed-flavored liqueurs, Anisette and Mistrà.