Recipes

The richness of the local food and wine, combined with the creativity of the local community, have given rise to a variety of recipes to be savored, handed down from generation to generation.

Meat, freshwater fish, vegetarian dishes.

Discover the recipes that have made and continue to make the history of this land!
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Frecantò

Frecantò, fricandò, or fricò di verdure: these are only some of the names of this traditional dish from the Marche region, which consists of a

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Ciambelline

Ciambelline (Donuts) are bakery products typically eaten in autumn. They are usually made with crushed aniseed or with grape must. They are typically served for

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Cavallucci

The “cavallucci” are a typical dessert of the Marche region. The vergare (matrons) prepared them especially in winter. The name derives from the shape that

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Frascarelli

A very ancient dish prepared by mixing with a wooden “spoon” (the name of the dish derives from the word “frasca”, that is branch) a

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Serpe di Cingoli

The Serpe di Cingoli is a snake-shaped dessert from the Christmas tradition, which popular imagination has associated with this animal, guilty of having instigated man

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Crescia

It is a typical specialty of the Marche region, widespread especially in the hinterland between the provinces of Ancona and Macerata. Formerly considered the bread

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Ceca

Dish linked to the culinary tradition of the hamlet of Cesolo, is a mixture of flour, yeast, water and salt. The ingredients are processed on

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Crema Fritta

Crema fritta (Fried Custard) can be described as cubes of custard left to firm, then breaded and fried. In the Marche region, it is always

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Frustingo

It is the Christmas dessert par excellence throughout the Marche area. It is an ancient dessert, the preparation of which was even mentioned by Pliny

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Penciarelle

The penciarelle are made with bread dough and consumed in ancient times on weekdays as an alternative to egg pasta, reserved instead for Sundays and

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Vincisgrassi

Undisputed rulers of the culinary tradition of Macerata and Ancona, the Vincisgrassi are often degraded to mere “lasagne”, thus mistreating its ancient history and the

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