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Pollo alla ‘ncip ‘nciap is a traditional chicken dish originating from the city of Offida in Marche. The dish is made with a combination of chicken, garlic, tomatoes, rosemary, sage, olive oil, and dry white wine. The chicken is cut into pieces, hence the onomatopoeic phrase ‘ncip ‘nciap in the name, which is reminiscent of the sound that a knife makes when the chicken is cut.
The chicken pieces are cooked in a casserole dish in olive oil, followed by the addition of white wine, rosemary, sage, garlic, salt, and pepper. The combination is cooked over low heat, and the tomatoes are added near the end of cooking so that the meat gets coated with the sauce.
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Porchetta is a traditional moist boneless pork roast prepared all over Italy. It originated in Lazio but many regions offer their spin on the recipe. Regardless of the region, the basic method is always the same: the pig is gutted, carefully trimmed and washed.
The belly is then filled with the chosen stuffing, generously salted, rolled up and roasted until the crackling is golden, hard and crunchy. Porchetta is widely popular in the region of Marche, where the pork belly is flavored with lots of garlic, fresh wild fennel and of course, an abundance of salt and ground pepper.
MOST ICONIC Porchetta (Marche)
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Medaglioni alla Rossini is a traditional meat dish originating from Pesaro. The dish is usually made with a combination of beef (ideally Chianina), Vin Santo, Gruyere cheese (Groviera in Italian), butter, flour, olive oil, prosciutto crudo, bread, salt, and pepper.
The beef is cut into medallions and browned in oil and butter. They're coated with flour, and Vin Santo is then poured over the meat and left to evaporate while cooking. The medallions are seasoned with salt and pepper and cooked until they have absorbed the sauce.
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Quaglie con piselli is a traditional dish originating from the region of Marche. The dish is usually made with a combination of quails, tomato purée, white wine, minced prosciutto fat, peas, butter, salt, and pepper. The quails are browned in minced prosciutto fat, and they're occasionally sprinkled with wine.
The tomato purée is added to the pan, the quails are seasoned with salt and pepper, and the dish is simmered over low heat. The peas are cooked in the remaining prosciutto fat and butter before they're added to the quail. Everything is well-stirred to blend for a few minutes, and quaglie con piselli is then ready to be enjoyed.
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Pollo in potacchio is a traditional poultry dish originating from the region of Marche. The dish consists of chicken with a tomato and rosemary sauce, and the list of ingredients includes a whole chicken that's cut into pieces, olive oil, butter, lemon, white wine, onions, garlic, and seasonings.
The potacchio sauce is typically added to chicken or rabbit dishes for a final touch, and it consists of onions or shallots, rosemary, lemon rind, dried chili peppers, olive oil, and tomatoes. The chicken is rubbed with lemon, fried in olive oil and butter, then cooked with white wine, onions, and garlic.
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