Adriatic Center

Marche

Marche sits between north and south. Its pasta can be lavish, as in vincisgrassi, or precise and delicate, as in maccheroncini di Campofilone.

Capital: Ancona 2 recipes Adriatic coast, inland hills, egg pasta, mixed meats.

Pasta identity

The region links mountain, hill, and coast, so its cooking shifts quickly from seafood to meat sauces.

Vincisgrassi, a layered baked pasta, shows a taste for ceremony and deep meat flavor.

Campofilone pasta is thin egg pasta, traditionally dried, with a reputation for delicacy.

Cook Marche

A lavish baked pasta of Marche, layered with thin egg pasta, meat sauce, bechamel, and cheese.

Very fine egg pasta from Campofilone dressed with a restrained meat ragu.