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Marche is a region of central Italy, as wonderful as it is unusual for its landscape and territory diversity: harmonious and sinuous shapes, cliffs and caves that alternate with unforgettable beaches, hills that evoke history, tradition, art and mountains equipped with plants lifts for ski enthusiasts.

The territory is predominantly hilly and mountainous, embracing the Adriatic side of Umbria-Marche Apennines with its low and sandy beaches. The long stretch of fine, golden sand, lapped by crystal clear water, is renowned and is found in Senigallia, with its promenade alive and worldly during all hours of the day.

Gabicce Mare, Pesaro, Fano, Civitanova Marche and San Benedetto del Tronto are no less ideal as they are an ideal destination for those who want to relax and find refreshment among the many bathing establishments, while for those who love extreme nature, the Riviera del Conero offers evocative sceneries and still wild strips, sometimes reachable only by sea or between paths cut into the green of the Mediterranean maquis.

Marche is a unique region especially as regards nature. The region is home to numerous national and regional parks and WWF oasis to be discovered; Monti Sibillini and Monti della Laga parks offer a unique spectacle for trekking enthusiasts. You can not miss the Frasassi Caves, a destination for visits from all over Europe and of great speleological interest for the karst phenomenon that have originated splendid caves, some of which have been inhabited since prehistoric times.

Expanses of orchards and vineyards on the Picentine hills and in the Esino Valley surround farmhouses of ancient warmth where it is possible to rediscover the simple taste of genuine things. Stately homes or old sharecropping houses used as farmhouses tell the story of the past, and welcome travelers and tourists in search of authentic emotions.

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We are not talking about a single kitchen but a union of flavors and tastes of the whole territory with its specific characteristics. The roughness typical of the hinterland, is savored in meat dishes with pork in porchetta, marinated lamb; truffle-based dishes, such as those from Acqualagna and Sant'Agata Feltria; in first courses, tagliatelle, strozzapreti and the traditional "vincisgrassi", progenitor of all the lasagna in the peninsula.

The fresh and sweet taste of the sea is perceived in fish dishes; Undisputed master of the coastal table is the "brodetto" which collects more than 14 fish specialties enriched, in the Pesaro and the Ancona, from the tomato and, in the Ascoli area, from saffron. 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 ciambellotto with aniseed mushrooms, the cicerchiata, the fried and stuffed ravioli of chestnuts, cream and ricotta.

Noteworthy is the Talamello pecorino wrapped in walnut leaves and aged in tuff caves, the hams, the lonzini, the coppa di testa.