On the surface, the specialties of Le Marche don't “differ” from Italian standards – but it's the terroir of this Central Italian region that adds the special touch, rendering them unmistakably Marchigiani. Located on the Adriatic Sea south of Emilia-Romagna, north of Abruzzo, and east of Tuscany and Umbria, the region shines. Here are six must-try specialties of Le Marche.
1. Ciauscolo
This PGI sausage is produced with a mixture of pork fat and lean meat, white wine, garlic, and pepper, and aged for at least 15 days. It has a pâté-like consistency and is eaten spread on warm slices of homemade bread.
2. Prosciutto di Carpegna
This DOP prosciutto crudo comes from the northern part of the region. It's soft with a sweet, slightly aromatic flavor due to the pepper and paprika-based exterior. The slightly amber hue is a result of the maturation process, which takes place at a slightly higher temperature than other prosciutto varieties.
3. Casciotta d’Urbino
A specialty of the provinces of Pesaro and Urbino, this semi-hard PDO cheese has been produced for centuries, so much so that it's said to have been Michelangelo's favorite. Made from sheep's milk mixed with 20-30% of cow's milk, it's small in size (the diameter is about 15 centimeters/6 inches) and has a sweet, slightly sour flavor.
4. Green anise from Castignano
Famous as early as the 18th century for its beneficial and flavor properties, this green anise is grown in the Piceno area. There, the soil, sunlight, and air currents result in a sweeter and more fragrant spice with an extraordinary concentration of anethole (the main flavor agent in anise and fennel). It's distilled into anisette, a local digestive liqueur, but is also used in sweets and herbal teas.
5. Ascolane Olives from Piceno
The Ascolana is a tender cultivar that holds PDO status. Large, fleshy, crunchy, with a bitter flavor, these olives are the protagonists of one of the region's most popular recipes: olive alla Ascolana. The olives are stuffed with a beef and pork filling, breaded and fried. They can be enjoyed alone as part of an aperitivo or in mixed fried foods, which also include meat, vegetables, and creams.
6. Maccheroncini di Campofilone
The secret of this type of pasta is a very thin, rolled dough, which makes them melt in your mouth. They existed during the Council of Trent (held in Trento between 1545 and 1563) and now hold PGI status. Despite its name, the long, thin pasta resembles a square-shaped spaghetti. They're traditionally served with meat ragù, but they also go well with fish.