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Le Marche

Also known as 'the Marches', this region increasingly popular among visitors for its beautiful landscapes, Renaissance Urbino and other hill towns, plenty of truffles from the woodlands, good seafood from the coast and perhaps more than its share of unique specialities, including lonzino di fico, olive ascolane, and vincisgrassi.

The name is the plural form of marca, from the region's 9th-11th century political divisions after the conquest of Charlemagne (the Marca di Ancona, Marca di Camerino, and Marca di Fermo).

Something from the Marche is marchegiano or marchegiana.

amandovolo

cake covered with chocolate and almonds

amarena

black cherry

Amaro Sibilla

Digestivo from the Sibillini Mountains

anice

anise or anise-flavoured liqueur

Anisetta

distilled anise seed liqueur

arancini

extra-special rice croquettes—or a sweet

baggiana

broad bean soup

beccute

polenta cookies

Borghetti

espresso liqueur

brigoli

fat homemade spaghetti

brodetto

fish soup

cacio

semi-soft cheese

cagnetta

blenny

calcioni

fried or baked ravioli

casciotta

Renaissance cheese

cavallucci

'little horse' Christmas cookies

cazzmarr

lamb's (or goat's) innards

ciambella

ring-shaped cake, or doughnut

ciarimboli

dried pork sausage

ciauscolo

paté sausage

ciavarro

beans, lentil & barley soup

cicerchia

grass pea

cicerchiata

a ring of tiny doughnuts

cicoria

chicory/endives

cime di rapa

brassica rapa

coniglio

rabbit

cremini

mushrooms, chocolates or cubes of cream

cresc-tajat

pasta made from polenta

crescia sfogliata

flaky flatbread

crescia fojata

strudel filled with nuts and dried fruit

crispigne

spiny sowthistle

erba di San Pietro

rock samphire or balsam herb

fave

broad beans

fegatini

chicken livers

fegatino

soft liver sausage

foglietti

tagliatelle, Jewish style

Formaggio di Fossa

pit cheese

frascarelli

polenta like pasta

fregnacce

wide, flat pasta

frittata

omelette, Italian style

fritto misto

mixed fry

frustingo

sweet made with dried fruits, nuts & figs

funghetti di Offida

a sweet that looks like mushrooms

galatina

galantine

garagolo

'pelican foot'

involtini

roulades

lonzino di fico

fig salame

lumachelle

'little snails'

maccheroni

macaroni, and more

mazzafegato

'mad' liver sausage

mistrà

anise liqueur

moretta fanese

Fano's three layered corrected coffee

moscioli

mussels in the Marche

oliva

olive

olive ascolane

stuffed, fried olives

olivette

a veal dish or sweets shaped like big olives

pagnotta

white bread

pan

bread or cake or something else

pannociato

sweet or savoury bread from Macerata

passatelli

pasta without flour

pasticciata

baked pasta or roast meat in sauce

pecorino

sheep's milk cheese

pera

pear

pesche

soft cream-filled brioches

pincinelle

pasta made with bread dough

pizza Rossini

pizza with eggs and mayonnaise

potacchio

braised in white wine, rosemary and tomato

prosciutto

ham

ravioli

filled pasta pillows

rocciata

central Italian strudel

sagne

flat pasta

salame

salami

salamora

wild fennel, garlic and orange olive oil

sapa

cooked grape must

scafata

spring vegetable stew

scroccafusi

carnival fritters

sfrappe

carnival 'angel wings' fritters

Slattato

raw cow's milk cheese from the Marche

speragne

hawkweed oxtongue

spuntature

pork spare ribs

stoccafisso

stockfish, or wind-dried cod

stroncatelli

traditional Jewish spaghetti from Ancona

tacconelle

pasta parallelograms

tacconi

broad bean flour pasta

taccu

soup with tagliatelle-like pasta

tartufo

truffle

torcelli

pasta corkscrew or thin spaghetti

tortelli

filled pasta

verdure

vegetables

vincisgrassi

indecently luxurious lasagna

vino cotto

'cooked wine'

visciole

sour cherries/cherry wine

Text © Dana Facaros & Michael Pauls