Regional culinary traditions in Castelli Romani and Marche

Regional culinary traditions are highlighted across different Italian landscapes, from the volcanic hills of the Castelli Romani to the coastal and inland regions of Marche.

In the Castelli Romani area, the pasta dish 'gricia'—composed of guanciale, pecorino, and pepper—has become a staple of the local gastronomic culture. While traditionally associated with Amatrice, the recipe has been embraced by the towns surrounding the volcanic lakes of Albano and Nemi, reflecting a blend of rural and urban Lazio traditions.

In the Marche region, the culinary scene is defined by the transition between the Adriatic coast and the interior hills. Dining options range from contemporary seafood establishments in Pesaro, such as Marino, which features Michelin-recognized dishes like Adriatic-style paella, to agricultural osterias that focus on meat, game, and local vegetables.