The Marches' gastronomy is very rich in Main courses and offers a wide range of possibilities.
The strong and vigorous nature of the Marches is perfectly represented in their Main courses, which are always simple and sometimes heavy, as well.
Along the coasts fish specialities dominate: soups, grilled and fried fish.
The excellent production of tender and savoury meat (beef, lamb, pork) employs original and, sometimes primeval techniques which enable the good cooking of rural traditional dishes.
The richness and the variety of second dishes need a good-mellow Verdicchio (from 8 to 16 months), harmonic, with a good alcoholic content (12/13°), with an intense and persistent taste and well-accentuated traits.
