In the Marche cuisine famous are the meat dishes with pork in porchetta, marinated lamb and truffle -based dishes, such as those of Acqualagna and Sant’Agata Feltria.
Among the first courses, tagliatelle, strozzapreti and the traditional vincisgrassi (baked lasagna).
Among the seafood dishes, the undisputed master of the table is the “brodetto” (whose fundamental ingredient is vinegar, used to give a sour covering to certain “smells” of the fish) which collects more than 14 specialties.
The symbolic dish of the city of Ascoli is the mixed fried “all’ascolana” (stuffed olives), cream, courgettes, artichokes and lamb chops while among the desserts we find the donut with aniseed mushrooms.
The most popular Piceno wines are: the white Falerio dei Colli Ascolani , the Rosso Piceno Superiore and the cooked wine .