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The cuisine of the unspoilt central region of Le Marche includes many fish dishes like Brodetto di Ancona, a fish stew made with exactly 13 different varieties of fish. Yet the coast is only 30% of the land, the rest is woods and rounded hills topped by fortified towns. So there are spit roast and charcoal grilled meats, game, nuts, mushrooms and white truffles, found here in quantities to rival Piedmont's Alba. Also egg pastas like the famous Vincisgrassi, a very rich lasagne, while Porchetta, (boned rolled suckling pig stuffed with garlic, sage and rosemary) is considered to have originated here, though common to all central Italy. Filling and stuffing is a recurrent theme in Marchiggiana cuisine as the May menu shows. There are few sweets: meals usually end with fresh soft local Pecorino cheese. Fabulous wines: both the white Verdicchio dei Castelli di Jesi and the reds Rosso Conero and Rosso Piceno Superiore are superb.
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