Top 46 Marchigiano Foods

Olive ascolane are highly addictive snacks originating from the town of Ascoli Piceno in the Italian region of Marche. These snacks consist of pitted, meat-filled, breaded and deep-fried olives. Ideally, the large, green local Ascolana Tenera variety is used in the preparation, but any large, mild, brined green olives will also do. Each local family has their own recipe for the filling, but it usually consists of three kinds of meat: chicken, veal, and pork, sautéed in butter then flavored with Parmigiano and nutmeg. Olive ascolane are very popular throughout central Italy, served as street food, an aperitivo snack, or finger food at cocktail parties.Expand

Salsiccia di fegato is a traditional variety of a very soft liver sausage produced in the region of Marche. Made with a mixture of ground pork liver, lard, and leaner cuts of meat flavored with salt, pepper, grated orange peel, garlic, and nutmeg, it can be considered a poor man’s variety of liver pâté. Shortly cured, it develops both sweet and salty flavor enclosed in a soft, creamy texture. It is best enjoyed fresh, spread on some toasted bread, but it is also excellent when grilled, accompanied by mashed potatoes and mustard.Expand

Brodetto di recanatese is a traditional version of a brodetto originating from Porto Recanati, located in the region of Marche. This seafood stew dates back to the early 1900s and differs from other brodetto types by adding saffron and omitting the tomatoes completely. In order to prepare it, the onions are first sautéed in olive oil, followed by local fish and fresh seafood, salt, pepper, saffron, water, and dry white wine. The stew is simmered until everything is fully cooked, and it's then served by first arranging toasted pieces of bread in a serving bowl, then covering them with the brodetto. It's recommended to pair the dish with a dry white wine or a young red wine.Expand

Trippa alla Marchigiana is a traditional dish originating from Marche. It's made with a combination of veal tripe, onions, celery, carrots, lardo, marjoram, garlic, parsley, tomatoes, and broth. The tripe are cut into long strips, then combined with sautéed onions, celery, carrots, garlic, and parsley. With the addition of the broth and tomatoes, the tripe are stewed at low heat in the hearty tomato sauce. The dish is served hot and it's typically sprinkled with grated Parmigiano-Reggiano on top.Expand

Pecorino di Botte is a traditional sheep milk cheese from the region of Marche. It is made by seasoning the shortly aged pecorino marchigiano cheese with different aromatic herbs and then leaving it to mature in sealed wooden barrels that previously contained wine. According to the tradition, the cheese should be kept in the barrels da San Giovani a San Martino, that is from 24st of June till 11th of November. During that period the cheese develops a very intense flavor, both of the herbs and of the wine. Although it can be used as an ingredient in many recipes, this delicacy is best enjoyed on its own, served with some nuts or on a slice of Pane Casareccio and warm chestnut honey.Expand

Pollo alla ‘ncip ‘nciap is a traditional chicken dish originating from the city of Offida in Marche. The dish is made with a combination of chicken, garlic, tomatoes, rosemary, sage, olive oil, and dry white wine. The chicken is cut into pieces, hence the onomatopoeic phrase ‘ncip ‘nciap in the name, which is reminiscent of the sound that a knife makes when the chicken is cut. The chicken pieces are cooked in a casserole dish in olive oil, followed by the addition of white wine, rosemary, sage, garlic, salt, and pepper. The combination is cooked over low heat, and the tomatoes are added near the end of cooking so that the meat gets coated with the sauce. Pollo alla ‘ncip ‘nciap is typically served with a green salad and crusty bread on the side, used for mopping up the juices.Expand

The name Pecorino derives from the Italian word pecora, meaning sheep, and the term is used to describe a wide variety of Italian cheeses made from sheep's milk. Pecorino Marchigiano is a cheese with a very long tradition. It is made with raw sheep milk flavored with local herbs and spices such as thyme, basil, marjoram, cloves, and black pepper, and it is then left to mature for at least twenty days - for the aged variety, that period can be up to a year. The shortly aged version is softer and lighter, while the matured version is harder, greasier, and much darker in color. Marchigiano is often used to flavor pasta dishes, but it is also great when served with homemade bread and acacia honey or jam. The region of Marche is also renowned for two special variants: Pecorino di Botte and Cascio Pecorino Lievito. Pecorino di Botte is made by leaving the shortly aged pecorino marchigiano to mature in sealed wooden barrels that previously contained wine, which additionally intensifies the flavor of the cheese, while Cascio Pecorino Lievito is lighter, with a soft texture and subtle flavor.Expand

This variety of smoked salami is typical of the Marche region, especially the Sibillini Mountains and the provinces of Macerata, Ancona, Ascoli Piceno, and Fermo. Ciauscolo is a spreadable pork sausage produced from different cuts such as shoulder, bacon and loin, with the addition of ham trimmings and lard. The meat is seasoned with salt, spices, wine, garlic, and fennel seeds, and sometimes even Vincotto. It is then finely minced and stuffed into natural casings. Lastly, ciauscolo is cold-smoked for two days over juniper wood and left to dry. Even though these sausages can be aged for a couple of months, they are typically eaten after only two weeks, when they are still very soft and succulent, which makes them perfect for spreading on toasted bread, just like pâtés. These salami sausages are somewhat different depending on the area of production: the ones made in the province of Ascoli Piceno are leaner, while the Macerata versions have more lard, which makes them softer. Ciauscolo has a distinctive aroma of smoke with hints of fennel seeds and a sweet, spicy flavor.Expand

Porchetta is a traditional moist boneless pork roast prepared all over Italy. It originated in Lazio but many regions offer their spin on the recipe. Regardless of the region, the basic method is always the same: the pig is gutted, carefully trimmed and washed. The belly is then filled with the chosen stuffing, generously salted, rolled up and roasted until the crackling is golden, hard and crunchy. Porchetta is widely popular in the region of Marche, where the pork belly is flavored with lots of garlic, fresh wild fennel and of course, an abundance of salt and ground pepper. Sometimes the meat is also basted with white wine or cooked wine must. The result is a savory, moist, pork roast with an intense flavor that is best served cold, thinly sliced, sandwiched between slices of homemade bread.Expand

Tagliatelle con calamari e scampetti is a traditional pasta dish originating from the Marche region. The dish is usually made with a combination of tagliatelle pasta, squid, prawns, onions, garlic, tomato purée, white wine, parsley, olive oil, and salt. The onions and garlic are gently sautéed in olive oil. The squid is cut into pieces and browned in the same pan, and the mixture is then deglazed with white wine. The tomato sauce is added to the pan, while the prawns are added near the end of cooking. Once done, the sauce is mixed with the tagliatelle, and the dish is served hot, often garnished with chopped parsley.Expand

Emozioneolio is an Italian brand that produces high-quality extra virgin olive oil. Known for its rich and intense flavor, it emphasizes the use of traditional cultivation methods and the preservation of natural ingredients. The olives are carefully selected to create a balanced oil with fruity notes and a slightly spicy or bitter finish. Emozioneolio is often associated with premium, artisanal olive oil products, and the company prides itself on sustainability and innovation in its production processes. Ideal for enhancing a variety of dishes, from salads to grilled meats, it appeals to gourmet enthusiasts and those seeking authentic Italian olive oil.Expand

Frantoio Agostini is a family-run olive mill with a long-standing tradition dating back to 1945, located in the village of Petritoli, in the Marche region of Italy. Through three generations of the Agostini family, the mill has preserved its passion for olives and premium oil quality, combining traditional methods with modern technology. Their olive groves are situated in the Aso Valley, between the Sibillini Mountains and the Adriatic Sea – an area offering ideal climate conditions for olive cultivation. Frantoio Agostini specializes in processing native olive varieties, with Ascolana Tenera standing out in particular, known for its large, fleshy fruits and mild, fruity flavor. The olives are handpicked, carefully selected, and cold-pressed within 6 to 12 hours, preserving freshness, antioxidants, and complex aromatic profiles. Frantoio Agostini is also notable for its sustainable approach – it uses solar energy and recycles olive residues as biomass for heating, nearly eliminating its carbon footprint. Their “olive to bottle” philosophy ensures full control over every step – from cultivation, through production, to bottling and distribution. Visitors can book tastings and guided tours of the mill, adding extra value for tourists and olive oil enthusiasts looking to experience the authentic spirit of this region.Expand

Tenute Peralisi - Monte Schiavo is an olive oil producer based in Ancona, Italy. The company is known for growing olives and producing high-quality extra virgin olive oil. Their operations include traditional cultivation methods as well as modern technological processes to ensure the purity and quality of their oil. The olive groves are located in the Marche region, which is known for its optimal growing conditions for olives.Expand

Marangoni Cioccolato is a chocolate producer based in Macerata, Italy. The company is known for its artisanal approach to chocolate-making, using high-quality ingredients and traditional methods. Marangoni Cioccolato offers a range of products including pralines, truffles, and chocolate bars. They emphasize sustainable sourcing and often feature flavors reflecting local Italian ingredients.Expand

Saladini Pilastri is an olive oil producer based in Ascoli Piceno, Italy. They have a long history of agricultural production and are known for producing high-quality extra virgin olive oil. The estate employs organic farming practices and focuses on sustainability. The olive oils are often made from local olive varieties such as Ascolana Tenera, Leccino, and Frantoio.Expand