Marche is a region in the central eastern coastal area of Italy. Marche gets its name from the medieval marches Camerino, Fermo and the March of Ancona. The gorgeous Adriatic Sea provides a beautiful scenic landscape and the mountainous region gives the area its isolated feel.
Marche extends over an area of 9,694 km² of the central Adriatic slope between Emilia-Romagna to the north, Tuscany and Umbria to the west, and Lazio and Abruzzo to the south, the entire eastern boundary being formed by the Adriatic. Most of the region is mountainous or hilly, the main features being the Apennine chain along the internal boundary and an extensive system of hills descending towards the Adriatic. With the sole exception of Monte Vettore, 2,476 metres high, the mountains do not exceed 2,400 metres. The hilly area covers two-thirds of the region and is interrupted by wide gullies with numerous short rivers and by alluvial plains perpendicular to the principal chain. The parallel mountain chains contain deep river gorges, the best known being those of the Furlo, the Rossa and the Frasassi.
The coastal area is 173 kilometres long and is relatively flat and straight except for the hilly area between Gabicce and Pesaro in the north, and the eastern slopes of Monte Conero near Ancona.
Marche has a relatively warm climate, with the temperature barely dipping below 8 °C during the winter months and reaching as high as 33º C in the summer. This means for visitors who love traveling in the spring, you are sure to find comfortable temperatures and perhaps blooming flowers along the way.
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Marche's traditional food fare is a not to be missed experience. Typically the region is less travelled then its counterparts nearby but the region produces a variety of seasonal cuisine and very distinctive wines. A popular favorite of the area is Ascoli Piceno – stuffed olives that are handmade by local women and usually served at special events.
Another not to be missed favorite is Ciauscolo – a smoky pork sausage that is flavored with fennel, garlic and a local non-alcoholic 'cooked wine' called vino cotto that offers a unique sweet and sour taste.
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