Le Marche food and wine

Le Marche specialities that I have tried that know about.

Casciotta – a delicate fresh cheese from Urbino. I had it baked with spinach.
Crescia sfogliata – unleavened bread filled with something ( I had cheese and spinach) and turned over and grilled.
Olive ripiene all’ascolano – green olives from another part of Le Marche…. stuffed and fried
Passatelli – egg pasta ( short spaghetti like shapes) sort of rolled in breadcrumbs with a veggie sauce.
Frittata con pecorino di fossa – It was baked, with spinach. The sheep’s cheese had been aged in a fossa or covered trench for 4 months. It was delicious – quite strong.
Crescia di pasca – a spicy yellow bread traditionally, in Le Marche and adjacent Umbria, served at Easter.


Bianchello del Metauro - a dry white from Urbino and surrounding area
Verdicchio – Fonte della luna – a dry white from different parts of Le Marche
Rosso Conero – made mainly from Montepulciano grapes grown near Ancona