Select Italy and Eataly’s 4th step to becoming an Italian foodie brings you to the region that the New York Times defined Italy’s next Tuscany
What You Should Eat There
Along the coast, feel free to gorge on the fresh fish, while inland there is a plethora of rustic dishes using local ingredients: mushrooms, truffles, and roast meat. My friends noted that to cook the most emblematic dish of the region, I’d need to make Vincisgrassi, a rich, tomato-less baked lasagna. So if you see that on a menu, read no further, and order the dish post-haste. Of course if you stumble into one of the seasonal sagre (culinary festivals) order one of everything, as it will be freshest, most indigenous menu available in town. To wash these yummy vittles down, always ask for the local wine. I’m particular to whites (greatly influenced by my dearest Marchigiana friend’s dislike of red wines) and so is this region. The Verdicchio dei Castelli di Jesi is green-tinged and pairs perfectly with the fish. In general, if, like my friend, you are not a fan of reds, the various Verdicchios of the region have the strength to stand by many of the inland plates as well. […]
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