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 Marche food: First courses
Tagliatelle - Photo (c)
Haseo
For a long time, the Marche's gastronomic symbol has been the polenta,
single and energetic food, which replaced bread. It was eaten daily, only
changing the sauce just to have the impression of eating something
different.
During the years, the Marches' gastronomy has become richer and richer and
more varied, changing from an area to another.
Each kind of food is always the result of the tradition of a particular
place or the folklore.
Anyway, the ancient receipts belong to a region of farmers, shepherds and
sailors.
The traditional gastronomy is made up of the "home-made pasta"(Tagliatelle),
"cappelletti in brodo", "lasagne con ricotta e spinaci", "pappardelle alla
boscaiola", "ravioli", "gnocchi" etc...
The Verdicchio wine is perfect for all these food specialties, provided that
it changes the alcoholic content from time to time and that is always
mellow, savory and slightly bitterish.
Courtesy of
Il Verdicchio dei Castelli di Jesi
(c) 1997-2008 E. Massetti
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