Marche Cuisine

Cooking Italian-style is an integral part of our Adriatic adventure. We spend five mornings learning how to prepare regional foods from the Marche region, in particular the Pesaro-Urbino area. Dishes like passatelli – an egg and bread mixture that can be finished in broth or sauce or brodetto a succulent seafood stew that even has a festival named after it. Each day is based around a theme that follows the progression of a typical Italian meal. We start with a variety of appetizers on day one, then make pasta and 5 delicious sauces, move on to seafood on day three, then meat and vegetables and finish off with breads, pizzas and desserts.

Best of all, we get to eat what we cook. And of course, wine to match it all. But hey, let me stop talking about it – check out this video that sums it all up!