Region |
Marche |
Country |
Italy |
Morphology of the land |
Plain: 0%
Hill: 69%
Mountain: 31%
|
Climate and soil |
The Conero promontory greatly influences the climate of the coastal areas. In the northern part above the Conero the perturbations and the cold winds coming from the north make the winters very rigid. In the southern part instead, sheltered from the mountain, the hot and humid winds of the south rise, thus making the winter milder and more rainy. The difference between winter and summer is felt a lot in this region; in fact there are very cold winters of particularly hot summers. |
History |
Even before the arrival of the Romans, the Piceni lived in the region, a population of Italic origin, in the hills and the Senoni Gauls confined along the coast. With the conquests by the Romans this area was called, retaining its name from the inhabitants, Picenum. It took about ten centuries for it to be called Marche. In the ancient German language 'Mark' means border region. In fact the Marche became a border area with the Holy Roman Empire. The feuds that the emperors gave to the nobles to be called were marquisates, from which the Marca of Fano, the Marca of Camerino, the March of Ancona, took the name. Here is explained the reason why today despite being a single region, has the name in the plural. |
Typical products |
In the Marches, verdicchio vineyards meet, from which really interesting whites are obtained. The DOC Verdicchio dei Castelli di Jesi is quite large and the heart of the area, where the wine takes the name of "classic", covers 90% of the total area. In DOC Verchicchio di Matelica, less extensive and characterized by a more markedly hilly and elevated territory, wines with greater character are produced. |
Typical dishes |
Among the most famous appetizers is the ciauscolo or ciavuscolo, typical of the Macerata and Piceno, a soft sausage of minced pork, well-seasoned, with salt and pepper, to spread on fresh or toasted bread, the Marche cup, bagged pork with pepper and nutmeg, mazzafegato, liver sausage and pork lung flavored with salt and spices, also called crazy sausage, to be consumed cooked on the grill a few days after production. Among the first courses you can remember the cappelletti, similar to those of Romagna but stuffed with roast pork, boiled capon and beef marrow, ravioli with fillets of sole, stuffed with ricotta, parsley, eggs and nutmeg, served with a sauce of sole fillets, taglierini with meat sauce, tortellini, giant ravioli filled with ricotta, cheese, spinach and aromatic herbs. |
Red grape varieties |
Barbera, Lacrima, Montepulciano, Pinot Nero, Sangiovese, Vernaccia Nera di Serrapetrona
|
White grape varieties |
Biancame, Passerina, Pecorino, Trebbiano Toscano, Verdicchio Bianco
|
DOCG |
,
,
,
,
|
DOC |
,
,
,
Esino
,
,
I Terreni di Sanseverino
,
,
Pergola
,
,
,
San Ginesio
,
,
Terre di Offida
,
,
|
IGT |
|