Gastronomy in le Marche

A traditional salami from the le Marche hinterland made with finely ground pork bacon, rib and shoulder and seasoned with salt, pepper, garlic and vino cotto and then put into sausage skins. The salami is then smoked for several days with juniper berries and aged for 2-3 months. Delicious spread on a slice of homemade bread!

You simply must try the Caciotta from Urbino which is also the base for the Fossa cheeses, cheeses which are buried in late August and dug up on Saint Catherine's day in late November.

A sweet salami made with dried figs, nuts, ground almonds and kneaded with cooked must (known as sapa) and mistrà an anise liqueur from the le Marche. The mixture is wrapped in fig leaves and is typically made in late summer and kept in cool cellars.

Sweet and not very aromatic, light in colour it is considered a special variety due to the quality of the nectar producing plants, such as sainfoin and alfalfa, which are grown on the Conero.

Since ancient times oil from the le Marche has been prized for its superior quality and low acidity levels. It's perfect for bruschetta.

The truffle of Acqualagna is a premium quality truffle and, thanks to its intense aroma, it's the main ingredient in many delicious specialties from le Marche.