For a long time, the Marche's gastronomic symbol has been the polenta, single and energentic food, which replaced bread. It was eaten daily, only changing the sauce just to have the impression of eating something different.
During the years, the Marches' gastronomy has become richer and richer and more varied, changing from an area to another.
Each kind of food is always the result of the tradition of a particular place or the folklore.
Anyway, the ancient receipts belong to a region of farmers, shepherds and sailors.
The traditional gastronomy is made up of the "home-made pasta"(Tagliatelle), "cappelletti in brodo", "lasagne con ricotta e spinaci", "pappardelle alla boscaiola", "ravioli","gnocchi" etc...
The Verdicchio wine is perfect for all these food specialities, provided that it changes the alcoholic content from time to time and that is always mellow, savoury and slightly bitterish.
