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Le Marche is an excellent culinary example of cross-pollination. Rich pasta dishes such as Vincigrassi, a kind of lasagne made with chicken liver ragù and black truffles; and another dish called Passatelli. Potacchio, a spicy stew of rabbit or lamb (or even monkfish), or the simple charcoal-grilled meats that appear on every trattoria menu. Soft salami made in Fabriano, the excellent dried pasta made
As in all of the Italian penninsula, the more local you eat, the more art you can find. Here in Le Marche, the cuisine is quite different in the micro-regional sense, particularly between the more experimental and modern touches apparent in the coastal cuisine versus the neoclassical cooking of the interior Apennines. My “faves” start on the southern coast, where several towns house nearly all of the great restaurants.[...]
Mario's Picks:
- Messer Chichibio
- Ristorante Roma
- Lacche
- Al Cuoco di Bordo
- Locanda Strada della Marina
- Symposium Quattro Stagioni
- L’Angolo Divino
Via Mariano Pallottini
