Le Marche's sublime cuisine features recipes that have been handed down for generations — and adapted by today's finest chefs. Brodetto all'Anconetana, a rich stew from Ancona that traditionally features 13, or more, different varieties of local fish, is one such recipe. Maccheroncini di Campofilone, the first pasta in the world with origin in a tyny town. Cioncioni, a traditional pasta of wheat and fava-bean flours served with a delectable white fish sauce. Olive Ascolane, the delicious olives from Ascoli Piceno, made of 4 different kind of meat.
These are only few examples of the incredible dishes you could learn to prepare.
