Wine and Food from Le Marche in New York | Wines and People |

Italian food tour… The regional gastronomical tour of Italy continues this week at Acqua where Chef Ivan Beacco conjures culinary hits from Marche.

Located in central eastern Italy, Marche boasts more than 100 miles of coastline along the Adriatic Sea yet remains one of the country’s least known providences. Mostly agricultural, very green and mountainous, it was rural and poor until the 1980s when it began capitalizing on its agrarian past with boutique vineyards and small craft workshops that have blossomed into major international brands (think Tod’s).

Wines and foods of the area are also little known but surprisingly delish. The most common vines are Montepulciano d’Abruzzo, Sangiovese and Verdicchio, for example. Regional dishes run from local fish to homegrown olives.

Chef Beacco is presenting a four-course tasting menu – olive ascolane: breaded green olives stuffed with blended ground beef, chicken and pork; Capelli d’angelo ai ceci: angel hair pasta with Italian bacon, chickpeas and shallots; Tonno in panizza: zesty fresh tuna with black olives and tomatoes; and Crema fritta: fried custard cream with pistachio gelato. Paired with local wines, including Verdicchio dei Castelli di Jesi “Garofoli”, this is a sure winner for $48 a person.