Marche Dream: 5 villages to taste through their typical dishes

Set like a gem in the heart of Italy, the small region of Marche attracts visitors with its unspoiled landscapes: wandering through its rolling hills, discovering its medieval villages and pushing on to the crystal-clear waters of its beaches is a pleasure for body and mind.
And what about the local cuisine? Simple and flavorful it reflects the soul of this region and is an integral part of the vacation.
In this article we will savor 5 charming Marche villages through their typical dishes. The journey begins with the beautiful Gradara.

Positioned on the border between Marche and Emilia, this charming village is famous for its medieval fortress and castle, which served as the backdrop for the love story between Paolo and Francesca.
Gradara was included in the list of Italy’s most beautiful villages, taking the top step of the podium in 2018, the year it was elected “Borgo dei Borghi.” Wandering through its narrow streets and walking the Lovers’ Trail that encircles its hillside is the best way to savor its magic. When the desire to explore its beauty gives way to the desire to satisfy the taste buds, Gradara offers just as many pleasures. Tourists can find refuge in one of its small restaurants overlooking the castle and order “tagliolini con la bomba.”
The name brings to mind the battles that have taken place in Gradara over the centuries, but it actually describes a simple, poor dish cooked by Marche grandmothers to the delight of their grandchildren. It is a rustic recipe in which noodles are cooked in water and salt and then seasoned with sautéed onion and lard.
The bombast comes from the meeting of the hot oil with the water from draining the pasta, which generates a small cloud of sizzling steam similar to the effect of a firecracker.

Descending the coast, the traveler reaches Sirolo, a marvelous labyrinth of narrow streets within the Conero Regional Park.
From its small square, the gaze sweeps over the Riviera’s most beautiful beaches, dotted with holm oaks and strawberry trees. On the clearest days the islands of the Croatian coast can be seen on the horizon, while the habitat behind is rich with wild boar, foxes, pheasants and other bird species. In a dreamy natural setting, the local gastronomy also offers unique emotions: the advice is to end the day facing the sea, enjoying an excellent “brodetto all’anconetana.”
It is a fish soup, with a thick consistency, ideal as a summer dish: it is served in very deep dishes, accompanied by slices of bread often toasted.
It is said that cooks on the Riviera jealously preserve the recipe for brodetto, which they sometimes customize with individual touches, modifying the original version. In general, different varieties of fish (cuttlefish, scampi, mullet, cod, squid) are used to make it, which are sautéed in a mixture of flavors, vinegar and tomato puree. The cooking process is long and requires the brodetto to thicken, reaching a paste-like consistency. At that point the work of art is ready to give the traveler the worthy crowning glory of his vacation in Sirolo.

The gastronomic tour continues by returning to the hills, specifically to Arquata del Tronto, a fortified town between Gran Sasso and the Laga Mountains.
A typical appetizer here is the “fried sage leaves,” to be enjoyed hot and crispy. Preparation is quick and involves frying the leaves in a batter of oil, flour, beer and egg whites. A cartoccio of fragrant leaves can accompany the tourist in search of the Marsican bear.

Returning to the coast, the visitor cannot miss a stop in Grottammare, a seaside town known as the Pearl of the Adriatic. It is a lively town known for its historic center clinging to the hillside. Its specialty is “cremini all’ascolana,” breaded and fried cream bites that can be served as an appetizer or at the end of dinner as dessert.
Either way, the delight of the palate is guaranteed.

The last destination on our tour leads to Fossombrone, a medieval town famous for the remains of the Malatesta Fortress and the beautiful Concordia Bridge. Here tourists can enjoy the “zuppa di cicerchie,” a typical dish of the local peasant tradition.
It is a poor recipe made with chickpeas, similar to chickpeas but with a more delicate flavor. These legumes are softened, then sautéed and stir-fried together with potatoes and tomatoes. After cooking for about two hours, the soup is served steaming on the table, garnished with rosemary and sage.

The most beautiful villages in the Marche region also manage to make people dream through their typical dishes.