The Marche region stretches from the Apennines to the Adriatic sea and is not yet well known by tourists, even though it has sunny beaches as well as beautiful mountains and plains. In this region truffles are abundantly found and used, just like in Piemonte. They also produce lovely sheep cheese and salami, with the most famous being Salame da Fabriano. "Pecorino in fossa" is a sheep cheese that is buried for some time in leaves from a nut tree and a piece of cotton before it is eaten. "Rolling the cheese" is a famous game in Le Marche, but I will not explain this as I think it is a waste of good food. Porchetta, the delicious salted and stuffed (amongst others with rosemary, garlic and fennel) pork, also originates from Le Marche, as does Tournedos Rossini. Fish and meat are often prepared "in potacchio", a sauce with tomato, onion, garlic, rosemary and white wine.
Wines are also produced, like Vincotto and the famous Verdicchio. In the south you can find olive trees, with the very famous Olive all'Ascolana from the medieval town Ascoli Piceno. They are stuffed with meat and cheese, dipped in batter and deep-fried. Ancona is a well known city and capital of Le Marche; famous from a culinary standpoint is the fish soup from Ancona.