In culinary terms the Marches offers the best of all worlds, for this is where the abundance of the land meets the bounty of the sea.

Brodetto, a rich, aromatic fish stew made from nine or more types of Adriatic fish and shellfish, seasoned with saffron and generously ladled over thick slices of toasted bread, is the region's gastronomic masterpiece. The variety of fish in this part of the world is seemingly endless and of a very high standard indeed. Fish dishes here require little embellishment, relying instead upon simple, uncomplicated preparations that emphasize freshness and flavor.

Away from the coast, the Marches is identified with robust and hearty meat dishes. Porchetta, a roast suckling pig stuffed with sage, thyme and locally grown wild fennel, cooked over a wood-burning fire, is a favorite. Another dish that springs from the Marches' gastronomic repertoire is Vincisgrassi, a luxurious, stick-to-the-ribs lasagna that includes among its ingredients black truffles and chicken livers.

Truffles are a specialty of the Marches. Black truffles, which are relatively inexpensive, thrive winter and summer in the dense oak forests of the Appenines. The finest, most sought after -- even fought after -- variety, however is the rare and pungent white truffle, hunted between the months of October through December.

Thanks to the Marches' location and warm, sunny climate, its chefs are blessed with a spectacular array of fresh produce to choose from. Consequently, the cuisine is varied, versatile and guaranteed to excite even the most jaded palate. It was the Marches after all that gave birth to the world-famous operatic composer Rossini, whose appetite for fine food and talent in the kitchen was exceeded only by his outstanding musical genius.