Hand-rolled thin pasta dressed with sautéed anchovies, toasted pine nuts, and pecorino romano. The sauce is light but rich, allowing each ingredient to shine. This is a signature Le Marche preparation that showcases ingredient quality. Often cited in reviews as a standout.
Tips from diners
This is quintessential Le Marche cuisine. If you want to understand the region through food, order this.
Hand-rolled thin egg pasta tossed in a sauce made with black or white truffle (depending on season). The truffle is fresh, not bottled, and the pasta is delicate enough to let the earthy flavor shine without overwhelming. A luxurious but balanced dish. Seasonal availability affects the truffle type.
Tips from diners
In autumn, ask if they have white truffles—they cost more but are worth the upgrade.
A speciality of Ascoli Piceno in Le Marche: plump green olives pitted and stuffed with a seasoned meat filling (beef, pork, and spices), breaded, and fried until golden. The contrast between the briny olive, rich filling, and crispy exterior is addictive. Served as a starter. A regional dish that defines Le Marche cuisine.
Tips from diners
Start your meal with these—they set the tone for Le Marche flavors and pair perfectly with the house white wine.
A Le Marche speciality: layers of egg pasta baked with a meat ragù and béchamel sauce. Similar to lasagna but lighter, with more delicate pasta sheets and a more subtle ragù. Finished with grated pecorino and baked until golden. A comforting, old-fashioned dish that appears rarely on Rome menus.
Tips from diners
This is grandma-style cooking. Order it if you want something warm, familiar, and authentically regional.
Whole rabbit (or large portions) roasted with fresh rosemary, garlic, and good olive oil until the skin is crispy and the meat is tender. A rustic, flavorful dish that shows off the chef's meat sourcing from Le Marche. The meat is lean but juicy from the preparation. Typically served for two.
Tips from diners
Rabbit is gamier than chicken but milder than venison. Order this if you're open to trying regional specialty meats.
Located at Via di San Vito 13A in Rome's Esquilino neighborhood, Trattoria Monti is a 12-table restaurant run by a family from the Le Marche region. The chef sources meat, fish, and game from his home region, creating a menu that shifts with seasons. Consistently mentioned in major guides (Gambero Rosso, Veronelli, Slow Food) but remains relatively unknown to English speakers. Book well ahead—it fills with serious food lovers, not tourists.
This 12-table restaurant fills weeks in advance. Book 2-3 weeks ahead, especially for weekend lunches. Very few cancellations.
Open for lunch only (12:45-2:45pm Tue-Sun). Closed Mondays. No dinner service. Plan accordingly.
The wine list is huge with reasonable markups. Ask the staff for recommendations—they know the wines well and can pair with regional dishes.
Page last updated: