Local specialities from Le Marche

A typical speciality is the large juicy olives, which are stuffed with meat, rolled in flour, egg and breadcrumbs, and then deep-fried in hot oil. The Romans and Carthaginians are thought to have enjoyed these unique extra-large green olives centuries ago.

Pecorino, especially the softer, young pecorino, made from local ewe’s milk, is the favourite cheese. Desserts in this region are not usually overwhelmingly sweet and are often based on pale, soft cheeses such as ricotta.