Cycling through Marche and Abruzzo isn’t just a visual experience—it’s a culinary one. These regions are defined by their landscapes, and their cuisine reflects that connection with every bite. From mountain slopes to patchwork fields, the food here is robust, seasonal, and deeply rooted in tradition.

Meals are crafted from what the land gives. Handmade pastas, earthy legumes, mountain cheeses, and wood-fired breads form the backbone of local dishes. There’s a simplicity to the cooking—nothing is overcomplicated, and every ingredient has its place. Expect bold flavours, often built around foraged herbs, local meats, and time-honoured methods passed down through generations.

After a day in the saddle, these meals do more than refuel. They bring people together—at long tables, in quiet village trattorias, or sunlit courtyards—where conversation flows as easily as the wine. The cuisine of Marche and Abruzzo isn’t just delicious; it’s part of the journey.