When the New York Times named the Marche as the prime Italian destination for the food-loving traveller in May of 2005, those already familiar with the region could only wonder, "What took them so long"? Not only can the Marche boast excellent ingredients from both land and sea, but also fine wines, game and truffles. The region that spawned both the inventor of sparkling wine Francesco Scacchi and the notable gourmet Gioacchino Rossini is undoubtedly the repository of an illustrious gastronomic tradition, but it is also very much on the cutting-edge of contemporary Italian cuisine.The association Cuochi di Marca embraces eighteen of the Marche's finest restaurants. These pages offer a visual 'Grand Tour' of the territory: with seventy-two recipes from the top interpreters of the region's cuisine. Traditional Marchigiano cooking includes a truly vast repertory of recipes and techniques, offering these chefs an enviable foundation. It is no coincidence that some of the most innovative cuisine of the last decade can be traced to the Marche.