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Marche food:
Entree Courses
Marche food: First Courses
Marche food: Main Courses
Marche food: Fish Courses
Marche food: Cheese Courses
Pesaro-Urbino
food and wines
Valmarecchia: “formaggio di fossa”
and mystery of bread
Typical food from The Marches includes:
Anatra in porchetta: roast duck stuffed with wild fennel, salt pork, garlic.
Minestra di ceci: soup of chickpeas with pork ribs, tomato, herbs and grated pecorino served over
slices of toasted bread.
Muscioli arrosto: mussels filled with ham, breadcrumbs and parsley roasted in tomato sauce.
Passatelli di carne: ground beef and bone marrow, spinach, cheese, breadcrumbs and eggs worked
into paste and forced through slots to form thin dumplings, cooked in broth as soup.
Pollo in potacchio: spring chicken braised with onion, tomato, white wine, rosemary.
Quaglie in tegame: quails braised in a pot with white wine, salt pork, tomatoes, peas.
Ravioli ai filetti di sogliola: pasta envelopes with a ricotta-parsley filling dressed with a
sauce of sole with white wine and tomatoes.
Stocco all'anconetana: dried cod cooked with olive oil, white wine, milk, tomatoes, carrots, garlic,
rosemary.
Zucchine ripiene: small marrows hollowed and stuffed with ground veal, tomato, onion, parsley and
grated Parmigiano Reggiano and fried.
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