Traditional local cuisine combines the flavours of the mountains and the sea. Game (wild boar, hares, pheasants) is either grilled on a barbecue or used in sauces to flavour homemade pasta which is sometimes filled with ricotta and spinach (tagliatelle, ravioli and cannelloni). Truffles (both black and white truffles) are another speciality of the inland areas. The truffle fairs of Sant’Angelo in Vado and Acqualagna are gastronomic events that attract visitors from all over Italy. Specialities from the mountainous parts of the region also comprise a wide variety of mushrooms and ham, pork sausage and salami. There are also excellent sheep’s cheeses, such as the “caciotta” of Urbino, a favourite dish of Michelangelo, while Montefeltro provides high quality “Marchigiana” beef.
Good quality olive oil is produced in the areas closer to the coast and can be bought directly from the oil mills.
In seaside towns and cities, the cuisine is dominated by locally caught fish. The catch is generally small and medium-sized and is grilled and served with breadcrumbs, parsley and olive oil, or made into soups (see below), or served in other forms with vegetables, greens or pasta.
The excellent wines range from Bianchello, a white wine that is ideal with fish dishes, to Sangiovese, a full-bodied red wine. There are also other wines made in smaller quantities such as Vernaccia di Pergola and Pinot Noir, which has recently been replanted on the slopes of Mount San Bartolo.
The inland areas also offer an increasing range of high quality craft beers.