The following list includes names of famous traditional dishes MARCHIGIANA (For a list of desserts from the Marche region see Italy Revisited/List of Desserts by Region).

BREAD AND PIZZA DISHES
o Pizza al Formaggio, cheese pizza

EGG AND CHEESE DISHES
o Palline di ricotta ai pistacchi, ricotta balls flavored with pistachios, served with salad greens

CORN AND RICE DISHES
o Riso e fagioli, rice and beans

FISH AND SEAFOOD DISHES
o Brodetto anconettana, Ancona fish stew
o Brodetto di Porto Recanati - fish stew, without tomato, wild saffron spiced.
o Calamaretti delle Marche, cuttlefish or squid in wine and chili sauce
o Cavolfiore feritto, fried cauliflower
o Insalata di riso e frutti di mare, seafood and rice salad
o Muscioli alla pescatora, fishermen's mussels
o Stoccafisso all anconitana, dried cod with potatoes
o Stoccafisso in potacchio, braised stockfish
o Triglie al prosciutto, mullet with prosciutto

MEAT DISHES
o Abbacchio al forno, roast baby lamb
o Agnello con olive, lamb with olives
o Ciauscolo - made from the belly and shoulder of pig with half its weight in pork fat and seasoned with salt, pepper, orange peel and fennel. It is stuffed into an intestine casing, dried in a smoking chamber and cured for three weeks.
o Coniglio in porchetta, stuffed rabbit flavored with porchetta
o Coniglio farcito, stuffed rabbit
o Coniglio in porchetta, rabbit flavored with porchetta
o Coppa - coppa in this region refers to a boiling sausage made from pig's head, bacon, orange peel, nutmeg and sometimes pinenuts or almonds. It is meant to be eaten within a month of preparation
o Cosciotto di maiale al forno, roast leg of pork
o Costolette di Maiale alle olive, pork chops with olives
o Fagiano arrosto, marinated guinea hen or peasant
o Fegatino - a liver sausage with pork belly and shoulder, where the liver replaces the fat of other sausages
o Mazzafegato da Fabriano - mortadella made from fat and lean pork with liver and lung added to the fine-grained emulsification. It is seasoned with salt and pepper, stuffed into casings and smoked. This sausage is often served at festivals.
o Piccioni in casseruola, roast pigeon with black olives
o Pollo alla maceratese, poached chiken with egg and lemon sauce
o Pollo in potacchio, braised chicken flavored with white wine and rosemary
o Porchetta, pork roast stuffed with liver
o Prosciutto de Montefeltro - made from free-range black pigs, this is a smoked Prosciutto washed with vinegar and ground black pepper
o Quaglie in teglia con piselli, casserole of qual and peas
o Salame lardellato - made with lean pork shoulder, or leg meat, along with diced bacon, salt, pepper, and whole peppercorns. It is cased in hog's intestines, dried for one-and-a-half days and then placed in a warm room for 3-4 days, two days in a cold room and then two months in a ventilated storage room
o Salame de Montefeltro - made from the leg and loin meat of the black pig, this sausage is highly seasoned with peppercorns and hung to dry
o Salame de Fabriano - similar to salame lardellato except that it is made solely from leg of pork with pepper and salt
o Spiedini misti, chicken and lamb flavored with sage
o Soppressata de Fabriano - finely emulsified pork flavored with bacon, salt and pepper, the sausage is smoked and then aged
o Trippa alla Mrchigiana, tripe with cabbage and other vegetables
o Vitello alla paesano, veal peasant style with basil and green peas

PASTA DISHES
o Agnolotti alla Marchigiana, with spinach and tomatoes
o Gnocchi al sugo di papera, gnocchi with duck sauce
o Maccheroncelli alla Campofione, with prok and chicken liver, and tomatoes
o Maccheroni alla Pesarese, macaroni with chicken livers and cream
o Passatelli all'urbinate, spinach and meat dumplings
o Tagliolini alla marinara, with cod or hake fillets
o Vincisgrassi or vinciscrassi, rich lasagna

SOUP DISHES
o Brodetto alla anconetana, Aancona fish chowder
o Brodetto alla porto recanati, saffron fish soup
o Brodetto di San Benedetto del Tronto - fish stew, San Benedetto del Tronto-style

PASTA
o Zuppa di Fagiolialla Marchigiana, bean and vegetable soup

VEGETABLE AND SIDE DISHES
o Olive all'ascolana - fried olives stuffed with pork, beef, chicken livers, tomato paste and Parmesan cheese in Ascoli Piceno.
o Olive farcite, stuffed olives
o olive ripiene, stuffed olives
o Passatelli all'urbinate - spinach and meat dumplings
o Pizza rustica, savory double crust pie using cheese and other ingredients
o Zucchine alla Marchigiana, zucchini with minced veal

Image: Italian Wikipedia.

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