The region is bordered on the east by the beautiful Adriatic Sea, where seafood heavily influences the cuisine. Moving inland towards the east, one encounters verdant rolling hills that reach the foothills of the Apennines.
As with other regional Italian cuisines, Marche cuisine originated in the philosophy of cucina povera, emphasizing no waste and local, seasonal ingredients.
Le Marche, often overshadowed by Italy’s more famous regions, is a hidden gem when it comes to authentic, regional cuisine. The food here is grounded in the land, deeply connected to nature, and steeped in centuries of tradition. Why is Le Marche’s food so good? It’s simple: seasonality, slow food, and local produce. The region’s rich agricultural landscape—fertile plains, rolling hills, vineyards, olive groves, and access to both the Adriatic Sea and the Apennine Mountains—provides a diverse range of high-quality ingredients. From wild herbs and truffles to fresh seafood, Le Marche offers a truly local and sustainable culinary experience. And, of course..Great wines!