Main

Agnello brodettato

Braised lamb in lemon sauce

Side, Snack, Appetizer

Agnello del Centro Italia

Lambs reared in abruzzo, marche, tuscany, emilia-romagna and umbria, italy

Main

Anatra in porchetta

Roast duck stuffed with a mixture of breadcrumbs, pork, garlic, fennel, rosemary

Drink

Anisetta

Anisette, or anis, is an anise-flavored liqueur that is consumed in most mediterranean countries. it is colorless, and because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). the most traditional style of anisette is that produced by means of distilling aniseed, and is differentiated from those produced by simple maceration by the inclusion of the word distilled on the label. and while pastis is a similar-tasting liqueur that is prepared in similar fashion and sometimes confused with anisette, it employs a combination of both aniseed and licorice root extracts. sambuca is essentially an anisette of italian origin that requires a high minimum (350g/l) sugar content.the liqueur is often mixed with water or poured over ice cubes because of its strong flavour.

Main

Arista

Roast pork loin

Side, Snack, Appetizer

Arrosticini

Arrosticini are a class of traditional abruzzese cuisine from the italian region of abruzzo. arrosticini (rustelle or arrustelle in the local dialects; also known as spiedini or spiducci) are typically made from castrated sheep meat, or lamb, cut in chunks and pierced by a skewer. it is cooked on a brazier with a typically elongated shape, called furnacella as it resembles a gutter. there are two main kinds of arrosticini: those made industrially, consisting of cubical chunks of meat with a side of 1 cm (0.4 inches) on skewers with a maximum length of 10 cm (4 inches); and those made by hand, for which the meat is cut with a knife in chunks of different sizes, alternated on the skewer with pieces of ovine fat. arrosticini originate from the food consumed by shepherds and other inhabitants of the mountainous areas in abruzzo within the villages of castilenti, civitella casanova, carpineto and villa celiera who were accustomed to eating even less refined food than hard sheep meat.arrosticini are often accompanied by slices of bread soaked in extra-virgin olive oil (pane 'onde). the traditional beverage accompaniment is montepulciano d'abruzzo wine. traditionally, arrosticini are eaten by pulling the meat off the skewer piece by piece using one's teeth.

Drink

Bianchello del Metauro

Il bianchello del metauro è un vino doc la cui produzione è consentita nella provincia di pesaro e urbino. i suoi confini abbracciano una sottile fascia di colline che dal mare adriatico risale verso l'interno, sviluppandosi lungo le sponde del fiume metauro. la zona di produzione sono situate a nord ed a sud del fiume metauro. negli ultimi anni questa doc sta raggiungendo risultati importanti a livello qualitativo grazie agli investimenti che il settore vitivinicolo pesarese sta attuando sulle vigne e sulla filiera produttiva; alcune cantine che producono in bianchello doc hanno dato vita ad un movimento con lo scopo di aumentare il livello di notorietà del bianchello in ambito nazionale e internazionale, sotto il nome di bianchello d'autore.

Side, Snack, Appetizer

Bisciola

Bisciola (italian pronunciation: [biʃˈʃɔ:la]) is an artisanal italian sweet leavened bread originating from the valtellina valley of lombardy, italy.: 63  it is typically prepared for christmas: 63  during which time it is an essential component of christmas festivities.it is also known as panettone valtellinese,: 732  besciola, and pan di fich, the latter a name in the local dialect literally translating as fig bread.

Main

Brodetto

Brudet, brodet or brodeto is a fish stew made in croatian regions of dalmatia, kvarner and istria, as well as along the coast of montenegro; the brodetto di pesce, or simply brodetto (broeto in lingua veneta, brudèt ad pès in romagnol dialect, el brudèt in fanese, el brudettu in portorecanatese, lu vrëdètte in sambenedettese, lu vredòtte in giulianova dialect, u' bredette in termolese, lu vrudàtte in vastese dialect) is the signature dish of almost all italian adriatic coastal cities (famous are fish stews from venetian lagoon, romagna, marche, abruzzo and molise). it consists of several types of fish stewed with spices, vegetables and red or white wine, or even vinegar and the most important aspect of brudet is its simplicity of preparation and the fact that it is typically prepared in a single pot. it is usually served with polenta or toasted bread which soaks up the fish broth, while other recipes serve it with potatoes or bread. brudets can significantly vary in style, composition and flavor, depending upon the types of ingredients and cooking styles used.

Dessert, Sweet

Calcioni marchigiani

Deep-fried pastries with a sweet filling made with ricotta or pecorino cheese, eggs, nuts, chocolate, lemon or orange zest

Main

Canocchie

Squilla mantis is a species of mantis shrimp found in shallow coastal areas of the mediterranean sea and the eastern atlantic ocean: it is also known as "pacchero" or "canocchia". its abundance has led to it being the only commercially fished mantis shrimp in the mediterranean.

Main

Cappelletti

Cappelletti [kappelˈletti] are ring-shaped italian pasta so called for the characteristic shape that resembles a hat (cappello in italian). compared to tortellini, they have a different shape, larger size, thicker dough and different filling. the origins of the recipe, very widespread on a territorial basis, are ancient, traditionally and historically linked to emilia-romagna and marche. from these areas it then spread over the centuries, becoming a typical dish in various cities. some recent sources specifically indicate the area in the cesena-ferrara-reggio emilia triangle as the place of origin, others report the marche as a land where cappelletti are of ancient tradition.

Side, Snack, Appetizer

Cartoceto

Extra virgin olive oil made from frantoio, leccino and raggiola olives, from pesaro and urbino, marche, italy

Side, Snack, Appetizer

Casciotta d'Urbino

Casciotta d'urbino or casciotta di urbino is a type of caciotta cheese, made in the province of pesaro and urbino in the marche region, central italy. this cheese is generally made of between 70 and 80% sheep milk with 20-30% cow's milk. first made in ancient times, this cheese, it is said was a favourite of michelangelo and pope clement xiv.local legend has it that the name came about from a mis-pronunciation of 'caciotta' by a local civil servant, some say it is derived from the local dialect.

Dessert, Sweet

Castagnole

Carnival fritters

Dessert, Sweet

Cavallucci

Cavallucci is a rich italian christmas pastry prepared with anise, walnuts, candied fruits, coriander, and flour. they are sienese in origin, and the name translates approximately to "little horses". the chewy biscuits traditionally use tuscan millefiori honey as an essential ingredient in the dough.

Dessert, Sweet

Ciambellone

Ring-shaped cake

Breakfast

Ciambellone

Ring-shaped cake

Side, Snack, Appetizer

Ciauscolo

Ciauscolo (italian pronunciation: [tʃaˈuskolo]; sometimes also spelled ciavuscolo or ciabuscolo) is a variety of italian salame, typical of the marche region (especially in the province of macerata), although it is also widely used in nearby umbria (especially in the territory of foligno and part of northern valnerina).

Side, Snack, Appetizer

Ciauscolo

Ciauscolo (italian pronunciation: [tʃaˈuskolo]; sometimes also spelled ciavuscolo or ciabuscolo) is a variety of italian salame, typical of the marche region (especially in the province of macerata), although it is also widely used in nearby umbria (especially in the territory of foligno and part of northern valnerina).

Side, Snack, Appetizer

Ciccioli

Ciccioli are pressed cakes of fatty pork. they are known under this name in emilia romagna, being popular in modena, reggio emilia, bologna, parma and romagna. in naples they are called cicoli. in lazio and umbria they are called sfrizzoli. in calabria they are called risimugli. ciccioli are made by compressing, drying, and aging fatty, leftover pieces of pork. these scraps are compressed using a special press where the meat is wrapped in sack cloth, then slowly squeezed over several weeks to remove excess liquid. they can either be prepared in a wet preparation that can be sliced and served, or in a very dry, crunchy, chip-like form often called ciccioli frolli. they result also as leftovers from the preparation of strutto.

Dessert, Sweet

Cicerchiata

Mini fried pastry balls in honey

Drink

Colli Maceratesi bianco

Il colli maceratesi bianco è un vino doc la cui produzione è consentita nelle province di ancona e macerata.

Drink

Conero

Il conero, sino al 2004 noto con il nome di rosso conero riserva, è un vino docg la cui produzione è consentita nella zona del monte conero, nelle marche, nella stessa zona di produzione del rosso conero doc, di cui rappresenta la varietà più pregiata. a partire dall'annata 2004, il vino chiamato "rosso conero riserva" doc ha cambiato denominazione e disciplinare, sottomettendosi alla più rigida legislazione che regola le docg (denominazioni ad origine controllata e garantita) in cui vengono stabilite rese massime per ettaro, tempi di affinamento ed uvaggi oltre a standard dei valori chimici dalla qualità più elevata. quello che fino all'annata 2003 era stato imbottigliato come rosso conero doc riserva, a partire dall'annata 2004 è stato immesso sul mercato come conero docg (prime presentazioni nel corso dell'anno solare 2008).

Main

Cozza tarantina

Taranto mussels, stewed, steamed, made with tomatoes, garlic, chili peppers, white wine and parsley, served with pasta

Side, Snack, Appetizer

Crostini all’aglio

Garlic bread (also called garlic toast) consists of bread (usually a baguette or sour dough like a ciabatta), topped with garlic and olive oil or butter and may include additional herbs, such as oregano or chives. it is then either grilled until toasted or baked in a conventional or bread oven.it is typically made using a french baguette, or sometimes a sourdough like ciabatta which is partially sliced downwards, allowing the condiments to soak into the loaf while keeping it in one piece. the bread is then stuffed through the cuts with oil and minced garlic before baking. alternatively, butter and garlic powder are used, or the bread is cut lengthwise into separate slices which are individually garnished. some variants are topped with a variety of cheeses, often mozzarella, parmesan, cheddar or feta. some restaurants use clarified butter in place of olive oil.

Side, Snack, Appetizer

Crostini toscani

Chicken liver spread on toasted bread

Main

Fagioli con le cotiche

Stewed beans with pork rind

Side, Snack, Appetizer

Formaggio di Fossa di Sogliano

Semi-hard cheese made from cow's milk and sheep's milk, from bologna, emilia-romagna and marche, italy

Side, Snack, Appetizer

Fritto misto

Fried appetizers

Dessert, Sweet

Frustingo

A cake with ancient origins that is made with stale bread or breadcrumbs, dried fruit, citrus, spices and nuts

Side, Snack, Appetizer

Insalata di farro

Cold spelt salad

Side, Snack, Appetizer

Insalata di seppie

Cuttlefish salad

Side, Snack, Appetizer

Lenticchia di Castelluccio di Norcia

Lentils (lens culinaris moench) grown in umbria and marche, italy

Main

Lenticchie e salsicce

Stewed lentils and sausage

Side, Snack, Appetizer

Lonzino di fico

Dried figs mixed with almonds, walnuts, anise seeds, grape must and aniseed liqueur, shaped like a salami and typically sliced into pieces as a snack

Side, Snack, Appetizer

Maccheroncini di Campofilone

Egg and wheat flour pasta from campofilone, fermo, marche, italy

Side, Snack, Appetizer

Marche

Extra virgin olive oil made from ascolana, carboncella, coroncina, mignola, orbetana, piantone di falerone, piantone di mogliano, raggia/raggiola, rosciola dei colli esini and sargano di fermo, frantoio and leccino olives, from marche, italy

Breakfast

Maritozzo

Sweet bun filled with cream, may also contain dried fruit, serve with cappuccino

Side, Snack, Appetizer

Maritozzo

Sweet bun filled with cream, may also contain dried fruit, serve with cappuccino

Main

Mazzancolle alla griglia

Grilled prawns

Main

Minestra di ceci

Chickpea soup with pasta, meat, vegetables

Side, Snack, Appetizer

Misticanza

Mixed green salad made with wild herbs and greens

Drink

Mistrà

Aniseed liqueur

Side, Snack, Appetizer

Mortadella Bologna

Mortadella (italian pronunciation: [mortaˈdɛlla]) is a large italian sausage or luncheon meat (salume [saˈluːme]) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). it is traditionally flavoured with black pepper grains, but modern versions can also contain pistachios or, more rarely, myrtle berries. the best-known version of mortadella is mortadella bologna pgi, but other varieties are found across italy, including some made of other meats.

Side, Snack, Appetizer

Oliva Ascolana del Piceno

The “oliva ascolana del piceno dop” is a gastronomic specialty of the piceno zone, in marche region. the name refers to either in brine or stuffed olives produced from the “ascolana tenera” cultivar (ascolano) which is spread in that area. popular in italy and abroad, it has gained the protected designation of origin (pdo, dop in italian) by the european law since 2005 and a proper consortium was established in 2018.

Side, Snack, Appetizer

Olive ascolane

Olive all'ascolana (also called olive ascolane ripiene) (meaning "stuffed olives ascolano") is an italian appetizer of fried olives stuffed with meat.

Side, Snack, Appetizer

Pallotte cacio e uova

Egg and cheese balls, serve plain or with tomato sauce

Main

Pancotto

Pancotto is a soup prepared with pieces of stale bread boiled in broth or water and seasoned.it is a dish from the cuisine of recovery that recalls the thrifty and humble mentality of the peasant culture that never would have wasted a crumb of bread, present in all regions of italy with infinite variations due to the type of bread, the liquid used and the cooking process. as a consequence, it is called in different ways, such as: lombard panada, ligurian pancheuto, sardinian pane cottu. in the past, especially in lombardy and in tuscany, it was used to promote lactation and it was served to convalescents.

Dessert, Sweet

Parrozzo

Parrozzo (italian pronunciation: [parˈrɔttso]) or panrozzo [pan ˈroddzo] is a traditional cake from the abruzzo region of italy. it is traditionally served as a christmas dessert, but it's also enjoyed year round. parrozzo is officially designated as a traditional food product of abruzzo.

Main

Passatelli

Passatelli are a pasta formed of bread crumbs, eggs, grated parmesan cheese, and in some regions lemon, and nutmeg; it is typically cooked in chicken broth. typically, it is found in pesaro e urbino (northern marche) and other regions of italy, such as emilia romagna and umbria.passatelli is made by passing the dough through a potato ricer, often into a boiling broth.

Main

Pasta alla norcina

Spaghetti tossed with truffles, anchovies, garlic, olive oil

Side, Snack, Appetizer

Patata Rossa di Colfiorito

Red skinned potato (solanum tuberosum l.) grown in perugia, umbria and macerata, marche, italy

Side, Snack, Appetizer

Patate arrosto

Oven-roasted potatoes

Side, Snack, Appetizer

Pecorino

Pecorino cheeses are hard italian cheeses made from sheep's milk. the name "pecorino" derives from pecora which means sheep in italian.

Main

Penne alla vodka

Penne alla vodka is a pasta dish made with vodka and penne pasta, usually made with heavy cream, crushed tomatoes, onions, and sometimes sausage, pancetta or peas. the recipe became very popular in italy and in the united states around the 1980s, when it was offered to discotheque customers. the recipe thus became an icon of the fashionable cuisine of the time, which preferred the use of cream in first courses. penne alla vodka remains popular in italian-american cuisine.

Main

Penne arrabbiata

Penne pasta with arrabbiata sauce

Main

Pesce fritto

Fried fish is any fish or shellfish that has been prepared by frying. often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon. fish is fried in many parts of the world, and fried fish is an important food in many cuisines. for many cultures, fried fish is historically derived from pescado frito, and the traditional fish and chips dish of england which it may have inspired. the latter remains a staple take-out dish of the uk and its former and present colonies. fried fishcakes made of cod (and other white fish, such as haddock or whiting) are a widely available in the frozen food sections of u.s. grocery stores. long john silver's, skipper's, captain d's, and arthur treacher's are well-known north american chain restaurants that serve fried fish as their main food offering. catfish are also a prevalent farm-raised type of fish that is often served fried throughout the world. a classic fried fish recipe from france is the sole meunière.

Breakfast

Piada dei morti

Sweet bread with dried fruit and nuts, common oct-nov to commemorate the dead

Dessert, Sweet

Piada dei morti

Sweet bread with dried fruit and nuts, common oct-nov to commemorate the dead

Side, Snack, Appetizer

Piada dei morti

Sweet bread with dried fruit and nuts, common oct-nov to commemorate the dead

Main

Piadina

Piadina [pjaˈdiːna] or piada [ˈpjaːda] is a thin italian flatbread, typically prepared in the romagna historical region (forlì, cesena, ravenna and rimini). it is usually made with white flour, lard or olive oil, salt and water. the dough was traditionally cooked on a terracotta dish (called teggia in romagnol), although nowadays flat pans or electric griddles are commonly used. the piadina has been added to the list of the traditional regional food products of italy of the emilia-romagna region.

Drink

Piceno

Side, Snack, Appetizer

Piconi

Small sweet or savory raviolis filled with a mixture of ricotta, sugar, chocolate, almonds, rum, cinnamon, cheeses like parmesan or pecorino

Side, Snack, Appetizer

Pizza di Pasqua

The pizza di pasqua ("easter pizza" in english), in some areas also called crescia di pasqua, torta di pasqua, torta al formaggio or crescia brusca, is a leavened savory cake typical of many areas of central italy based on wheat flour, eggs, pecorino and parmesan. traditionally served at breakfast on easter morning, or as an appetizer during easter lunch, it is accompanied by blessed boiled eggs, ciauscolo and red wine or, again, served at the easter monday picnic. having the same shape as panettone, the pizza di pasqua with cheese is a typical product of the marche region, but also umbrian (where, as a traditional food product, it obtained the p.a.t. recognition). there is also a sweet variant. the peculiarity of this product is its shape, given by the particular mold in which it is leavened and then baked in the oven: originally in earthenware, today in aluminum, it has a flared shape.

Side, Snack, Appetizer

Polenta

Polenta (, italian: [poˈlɛnta]) is a dish of boiled cornmeal that was historically made from other grains. the dish comes from italy. it may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. the variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. polenta is a staple of northern italian, swiss and balkan (where it is called kačamak or žganci) cuisines (and, to a lesser extent, the central italian one, e.g. tuscany) and its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition. in romania and moldova, this dish is known as mămăligă.

Main

Polenta e salsiccia

Polenta with sausage

Main

Porchetta

Porchetta (italian pronunciation: [porˈketta]) is a savory, fatty, and moist boneless pork roast of italian culinary tradition. the carcass is deboned and, in some traditions, arranged carefully stuffed with liver, wild fennel, all fat and skin still on spitted or roasted traditionally over wood for at least eight hours, though many versions of porchetta do not involve liver or fennel. porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild. porchetta has been selected by the italian ministry of agricultural, food and forestry policy as a prodotto agroalimentare tradizionale ("traditional agricultural-food product"), one of a list of traditional italian foods held to have cultural relevance.

Main

Potacchio

Meat braised in white wine, olive oil, garlic, tomatoes, onion, rosemary, black pepper, made with chicken, rabbit, lamb, fish, clams, seafood, vegetables

Side, Snack, Appetizer

Prosciutto di Carpegna

Dry-cured ham from pigs reared in marche, emilia-romagna and lombardy, italy

Main

Ravioli ai filetti di sogliola

Ravioli topped with sole and a tomato and white wine sauce

Side, Snack, Appetizer

Ricotta

Ricotta (pronounced [riˈkɔtta] in italian) is an italian whey cheese made from sheep, cow, goat, or italian water buffalo milk whey left over from the production of other cheeses. like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. ricotta (literally meaning "recooked", "refined") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). then the acidified whey is heated to near boiling. the combination of low ph and high temperature denatures the protein and causes it to flocculate, forming a fine curd. once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. ricotta curds are creamy white in appearance, and slightly sweet in taste. the fat content changes depending on the milk used. in this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. it is highly perishable. however, ricotta also is made in aged varieties which are preservable for much longer.

Dessert, Sweet

Rocciata

Strudel filled with apples, raisins, dried figs, almonds, walnuts, pine nuts, lemon zest

Drink

Rosso Piceno Superiore

Montepulciano (uk: mon-tay-puul-chah-noh, -⁠tih-, italian: [ˌmontepulˈtʃaːno]) is a red italian wine grape variety that is most noted for being the primary grape behind the docg wines offida rosso, montepulciano d'abruzzo, montepulciano d'abruzzo colline teramane, rosso conero and the doc wine rosso piceno superiore. it should not be confused with the similarly named tuscan wine vino nobile di montepulciano, which is made from predominantly sangiovese and is named for the town it is produced in, rather than for containing any montepulciano grapes in the blend. the grape is widely planted throughout central and southern italy, most notably in abruzzo, lazio, marche, molise, umbria and apulia, and is a permitted variety in doc wines produced in 20 of italy's 95 provinces. montepulciano is rarely found in northern italy because the grape has a tendency to ripen late and can be excessively "green" if harvested too early. when fully ripened, montepulciano can produce deeply colored wines, with moderate acidity and noticeable extract and alcohol levels.

Side, Snack, Appetizer

Salame di Pecora

Sheep salami

Side, Snack, Appetizer

Salamini Italiani alla Cacciatora

Small minced pork sausages from duroc, landrace and italian large white pigs reared in friuli-venezia giulia, veneto, lombardy, piedmont, emilia-romagna, umbria, tuscany, marche, abruzzo, lazio and molise, italy

Side, Snack, Appetizer

Scrippelle

Crepes, used in scrippelle 'mbusse (crepes in broth) and timballo abruzzese (crepe lasagna)

Main

Seppie con piselli

Stewed cuttlefish with peas

Side, Snack, Appetizer

Slattato

Milk made from cow's milk in montefeltro, italy

Main

Spezzatino di agnello

Lamb stew

Drink

Spumante Brut

Main

Stoccafisso all'Anconetana

Stockfish stewed with vegetables, potatoes, olives, white wine

Main

Strozzapreti

Strozzapreti (italian pronunciation: [ˌstrɔttsaˈprɛːti]; "priest-choker" or "priest-strangler": 152  in italian) are an elongated form of cavatelli, or hand-rolled pasta typical of the emilia-romagna, tuscany, marche and umbria regions of italy as well as in the state of san marino. the name is also used for a baked cheese and vegetable dumpling, prepared in some regions of italy and on the french island of corsica.

Side, Snack, Appetizer

Strozzapreti

Strozzapreti (italian pronunciation: [ˌstrɔttsaˈprɛːti]; "priest-choker" or "priest-strangler": 152  in italian) are an elongated form of cavatelli, or hand-rolled pasta typical of the emilia-romagna, tuscany, marche and umbria regions of italy as well as in the state of san marino. the name is also used for a baked cheese and vegetable dumpling, prepared in some regions of italy and on the french island of corsica.

Side, Snack, Appetizer

Supplì

Supplì (pronounced [supˈpli]; italianization of the french word surprise) are italian snacks consisting of a ball of rice (generally risotto) with tomato sauce, typical of roman cuisine. originally, they were filled with chicken giblets, mincemeat or provatura (a kind of cheese from lazio), now also with a piece of mozzarella; the whole morsel is soaked in egg, coated with bread crumbs and then fried (usually deep-fried). they are closely related to sicilian arancini and croquettes. supplì can be also prepared without tomato sauce (supplì in bianco "white-style supplì"). they are usually eaten with the fingers: when one is broken in two pieces, mozzarella is drawn out in a string somewhat resembling the cord connecting a telephone handset to the hook. this has led to these dishes being known as supplì al telefono ("telephone-style supplì", in reference to cables).supplì were originally sold at friggitorie, typical roman shops where fried food was sold. now they are commonly served in most pizzerias all around italy as an antipasto.

Main

Tournedos alla Rossini

Braised beef filet in madeira sauce and topped with foie gras

Drink

Valcalepio

Drink

Verdicchio

Verdicchio (, also us: , italian: [verˈdikkjo]) is a white italian wine grape variety grown primarily in the marche region of central italy. the name verdicchio derives from verde (or "green") and refers to the slight green/yellow hue that wines made from the grape can have.verdicchio is the principal grape behind two denominazione di origine controllata (doc) wines produced in the provinces of macerata and ancona, verdicchio di matelica and verdicchio dei castelli di jesi. in addition to producing still wines, verdicchio grapes are also used to make sparkling wine and straw wine.

Drink

Verdicchio

Verdicchio (, also us: , italian: [verˈdikkjo]) is a white italian wine grape variety grown primarily in the marche region of central italy. the name verdicchio derives from verde (or "green") and refers to the slight green/yellow hue that wines made from the grape can have.verdicchio is the principal grape behind two denominazione di origine controllata (doc) wines produced in the provinces of macerata and ancona, verdicchio di matelica and verdicchio dei castelli di jesi. in addition to producing still wines, verdicchio grapes are also used to make sparkling wine and straw wine.

Drink

Vernaccia

Vernaccia is a white wine grape that is found in many italian wines but is most commonly associated the tuscan wine vernaccia di san gimignano. ampelographers have determined that the vernaccia vine has many clonal varieties but is unrelated to some italian vines known as "vernaccia" such as the sardinian varieties used in the sherry-like wine vernaccia di oristano, the trentino-alto adige/südtirol red wine grape known as vernatsch or the black grape used in the red sparkling wine of the marche vernaccia di serrapetrona. a possible reason for this is that the root of the name vernaccia translates to "vernacular" and can apply to any local grape.

Main

Vincisgrassi

Vincisgrassi, also spelled vincesgrassi, is a typical marche pasta dish similar to lasagne al forno, considered one of the gastronomic emblems of the marche cuisine.vincisgrassi are flat pasta (usually made with 100 grams of flour for each egg), a meat sauce called ragù (in this recipe, differently from other ragùs; the variety of meats is coarsely chopped and mixed with cloves, celery, onion, carrot, chicken giblets, tomatoes and white wine) and béchamel sauce with much nutmeg.

Side, Snack, Appetizer

Vitellone bianco dell'Appennino centrale

Chianina, romagnola and marchigiana cows and bullocks reared in abruzzo, campania, emilia-romagna, lazio, marche, molise, tuscany and umbria, italy

Main

Zucchine ripiene

Zucchini filled with veal, parsley, onion, tomato, parmigiano reggiano, then fried

Main

Zuppa orzo

Barley soup with vegetables, beans, potatoes, meat