Le Marche is renowned for the quality of natural ingredients which go into the production of  its regional dishes and food products. Basic ingredients dictated by the geography of the region originate froom the proximity of mountain and sea. Inland the most prolific ingredients are porcini mushrooms, truffles, wild boar and chestnuts Produce such as salami and proscuitto are made from locally reared pigs, most farmers rear their own pigs and produce their own supply of  cured pork products. Flocks of sheep are prolific in Le March and the meat tender and justifiably top rated. Le Marche cuisine is simple and based on the excellence of the ingredients including the home made pasta , pecorino cheese, olive oil from the local crop of olives , locally reared meat and stricly seasonal produce. Towards the coast the fish based dishes depend on fresh fish and seasonal produce offering equally excellent ingredients and regional fish based dishes. For a more in depth description of the regional food and dishes please go to the restaurant guide pages. Click here: Introduction to the food of Le Marche.

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FOOD               Le Marche                                                                          In the Food Section you will find all  things related to                                                                                      Food in Le Marche.