Frecantò, fricandò, or fricò di verdure: these are only some of the variants of this traditional dish of the Marche region, which consists of a mix of stewed vegetables.

As for the more known French ratatouille, also the frecantò has poor origins. In fact, in the Marche region, the vergara (term of the regional dialect for housewife) used to make this rich side dish using seasonal vegetables she had at her disposal in her garden, steamed in a pan or cooked in the oven.

Usually, the ingredients for this recipe are onions, carrots, celery, potatoes, aubergines, bell peppers, courgettes, and tomatoes.