As you may have read here on the Eataly Diaries, Eataly is partnering with Select Italy, an agency specializing in Italian travel, to bring you the 20 steps to becoming an Italian foodie, one region at a time.
This week, Select Italy introduced Le Marche, a central region whose mountains slope to meet the Adriatic Sea on the eastern coast of Italy. While Le Marche is celebrated for its stunning beaches dotting the coastline, the hilly inland is also rich with ruins, historically occupied by various peoples since the BC era of the Gauls. The regional cuisine varies as much as the scenery: Fresh seafood is the ingredient of choice in the capital seaport city of Ancona, while the landlocked, medieval town of Urbino specializes in meat-focused meals.
When Select Italy asked us about typical dishes from Le Marche, we wanted to capture the two contrasting sides of the region. To represent its coastline cuisine, we recommended Moreno Cedroni Mustard Sauce, a delicious condiment from the seaside city of Senigallia that pairs well with grilled fish. Typical of the region’s hilltop towns, Pasta alla Marchigiana is a favorite dish served at La Scuola di Eataly, our culinary school. We shared the below Eatalian recipe and the key ingredient: guanciale, cured meat from pork cheeks. [...]