Italy’s cuisine is more than a single story; it’s a rich tapestry of regional identities, woven together by history, shaped by geography, and brought to life through local ingredients.

This month, ORO is transporting you through the Marche (mar-kay) region, where mountains turn into rolling hills that fall into the sea.

Taste of Italia: Marche Menu

• Olives all’Ascolana (all ah-skoh-lah-nah)
  A moreish must-try from the region, deep fried green olives stuffed with a gooey mixture of cheese
• Insalata Caprese (in-sah-LAH-tah kah-preh-zeh)
  A modernized tribute to the Italian tricolour featuring charred beets, tomato, fior di latte, basil, pistachio, dressed with honey citrus vinaigrette and balsamic glaze
• Vincisgrassi (vin-chis-grass-see)
  Marche's answer to Emilia-Romagna's lasagne, layers of pasta separated by coarsely chopped fresh spinach, woodsy wild mushrooms, and creamy béchamel
• Brodetto Ancona (bro-det-toh an-koh-nah)
  Much like how each coastal town in Marche has their own version, this fish stew is kept simple to allow the natural flavours of mussels, sable fish, squid, prawns, tomato, and vegetables to shine through