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Lamb - Photo (c)
dubbie
 Marche food: Main courses
The Marches' gastronomy is very rich in Main courses and offers a wide range
of possibilities.
The strong and vigorous nature of the Marches is perfectly represented in
their Main courses, which are always simple and sometimes heavy, as well.
Along the coasts fish specialties dominate: soups, grilled and fried fish.
The excellent production of tender and savory meat (beef, lamb, pork)
employs original and, sometimes primeval techniques which enable the good
cooking of rural traditional dishes.
The richness and the variety of second dishes need a good-mellow Verdicchio
(from 8 to 16 months), harmonic, with a good alcoholic content (12/13°),
with an intense and persistent taste and well-accentuated traits.
Verdicchio classico
Photo (c)
Accidental Hedonist
Courtesy of
Il Verdicchio dei Castelli di Jesi
(c) 1997-2008 E. Massetti
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