Restaurants in the province of Macerata

Macerata lies between the Sibillini mountains and the sea, with an inland cooking that has its oddities: a fried course mixing sweet and savoury, and a salame you spread.

What you eat here

• Vincisgrassi — the Macerata version is considered the original, with giblets and without heavy béchamel.
• Ciauscolo IGP and lonza, and lard-studded salame.
• Frittata with wild mint, and rabbit in porchetta, boned and stuffed with fennel.
• Sibillini pecorino and the small, tart mountain rosa apple.
• Crescia sfogliata, the Marche flatbread made with lard and pepper.

The wine

Verdicchio di Matelica is the mountain cousin of the Jesi one: tauter, more mineral, less known. Its Riserva is a DOCG.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.