Le Marche is a picturesque region on Italy’s Adriatic coast. It boasts a culinary tradition as diverse as its landscapes. Its cuisine is characterized by simple, rustic dishes that highlight fresh, local ingredients. The region’s cooking style emphasizes slow-cooked meats, particularly lamb and pork, as well as an abundance of seafood along the coast.

Le Marche is renowned for its stuffed olive all’ascolana, tender Maccheroncini di Campofilone pasta, and the anise-flavored Mistrà liqueur. The region’s inland areas contribute hearty mountain dishes, while coastal towns offer delicate fish soups like brodetto. This blend of land and sea influences means Le Marche cuisine has a lots of variety on offer.