Brodetto - red and gray mullet, cuttlefish or squid (or both), oil, garlic and saffron – served on either fried or toasted bread
Brodetto di San Benedetto del Tronto - fish stew, San Benedetto del Tronto-style, with green tomatoes and sweet green pepper.
Brodetto di Porto Recanati - fish stew, without tomato, wild saffron spiced.
Stoccafisso - dried codfish
Porchetta - a whole pig stuffed with herbs, garlic, rosemary and fennel and roasted on a spit
Vincisgrassi - the unique lasagna of Le Marche, made with ground pork, mushrooms, and bechamel sauce, without the usual tomatoes, and topped with local truffles.
Piolotto - a way to prepare meat by wrapping it in paper with a piece of lard, which melts into the meat during cooking.
Passatelli all'urbinate - spinach and meat dumplings
Olive all'ascolana - fried stoned olives stuffed with pork, beef, chicken, eggs and Parmesan cheese in Ascoli Piceno.
Unique ham and sausage specialties:
Ciauscolo - made from the belly and shoulder of pig with half its weight in pork fat and seasoned with salt, pepper, orange peel and fennel. It is stuffed into an intestine casing, dried in a smoking chamber and cured for three weeks.
Coppa - coppa in this region refers to a boiling sausage made from pig's head, bacon, orange peel, nutmeg and sometimes pinenuts or almonds. It is meant to be eaten within a month of preparation
Salame lardellato - made with lean pork shoulder, or leg meat, along with diced bacon, salt, pepper, and whole peppercorns. It is cased in hog's intestines, dried for one-and-a-half days and then placed in a warm room for 3–4 days, two days in a cold room and then two months in a ventilated storage room
Prosciutto del Montefeltro - made from free-range black pigs, this is a smoked Prosciutto washed with vinegar and ground black pepper
Salame del Montefeltro - made from the leg and loin meat of the black pig, this sausage is highly seasoned with peppercorns and hung to dry
Salame di Fabriano - similar to salame lardellato except that it is made solely from leg of pork with pepper and salt
Fegatino - a liver sausage with pork belly and shoulder, where the liver replaces the fat of other sausages
Soppressata di Fabriano - finely emulsified pork flavored with bacon, salt and pepper, the sausage is smoked and then aged
Mazzafegato di Fabriano - mortadella made from fat and lean pork with liver and lung added to the fine-grained emulsification. It is seasoned with salt and pepper, stuffed into casings and smoked. This sausage is often served at festivals.
Desserts:
Cicerchiata - a dessert made from dough that has been left to rise, then shaped into balls, baked in the oven and covered with honey.
Becciate - made with raisins and pine nuts.
Migliaccio - a dessert made with pig’s blood, sugar and citrus peel.
Frustega - a simple pastry with sapa di mosto, or cooked grape must.
http://www.academiabarilla.com/the-italian-food-academy/marche/default.aspx