Truffles & delicacies
Truffle season in Marche
Truffle season in Marche is a culinary celebration capturing the essence of autumn. As the air turns crisp and the hills are painted in hues of gold and amber, the woods yield their hidden treasures: truffles. Known for producing some of the finest truffles worldwide, Marche gets in a flurry of activity from October to December. Connoisseurs flock from far and wide eager to savour the region’s gastronomic delights.
The local markets come alive spreading heady food aromas along with the latest wine making, i.e. the rubin-coloured vino novello.
Marche boasts a wide array of truffles, from the hefty-priced tartufo bianco to the more affordable tartufo nero. Towns like Acqualagna and Sant’Angelo in Vado are the getaways for anybody wishing to enjoy a first-hand experience of this unique delicacy. It’s also an opportunity for learning how to differentiate truffles based on size, shape and aroma and even partaking in hectic auctions where the rarest ones are sold to the highest bidder. Fancy a more intimate journey? Local farms offer guided truffle hunts: rambling in the hills with trained dogs and seeing their excitement soon as they find the right spot is a one-of-a-kind experience.
Mushrooms: a regional treasure
The region is rife with wild mushrooms, so in autumn local foragers head out searching for porcini and chanterelles. Both add a luxurious depth to any dish, playing a key role in seasonal recipes. They can get grilled, roasted, or spiced with garlic and herbs, highlighting their earthy savour.
Cheese: a history of craftsmanship
Marche also boasts a remarkable variety of cheeses, many of which are still produced sticking to long-established techniques. Pecorino, a salty one made from sheep’s milk is an absolute fave often chimed with honey or fresh fruits.
The aged variety is tangy, perfect for being grated over pasta or tasted with crusty bread. Casciotta d’Urbino is also a good pick: it is a mushy cheese known for its creamy texture and ancient roots.
Local wines to round off the culinary journey
Local wines enhance Marche’s autumn cuisine telling the story of the region’s landscape and tradition. Verdicchio, a crisp and mineral white wine, pairs majestically with truffles and seafood, whereas red wines, such as Lacrima di Morro d’Alba, offer fruity notes boosting the flavours of mushrooms. Rosso Piceno Superiore, with its robust flavour, is a full-bodied option favoured by the aficionados of early meals.
