Marche Region in NYC.
Discover a Land of Excellence full of beautiful surprises.

Marche is Italy's land of bounty, the birthplace of artists, composers, and poets. Think of Raffaello, Gioachino Rossini, Giacomo Leopardi. The culinary tradition of Marche reflects the beauty and harmony of its natural environment. That unique tradition inspires our carefully crafted recipes, which are married to innovative techniques and bold pairings.

We proudly honor the simple artistry of Marche’s regional cuisine every day at our bistro in Brooklyn, and we’ve fallen in love with our home-away-from-home in Carroll Gardens.

Signature dishes

ASCOLANA OLIVES & CREMINIS

Did you know that Ascolana Olives were created in the 1800s when a chef that cooked for a noble family wanted to use up the different types of meat he had left by stuffing the olives? Ascolana Olives are soft DOP olives, pitted, stuffed with minced meat (Classic Version), then breaded and lightly fried.

Discover the 4 variations: Classic | Vegetarian | Gorgonzola | Truffle.

Another unique food from the Marchigiana tradition is Creminis; golden cubes made from custard, which are dipped in breadcrumbs and then lightly fried. The combination of a salty crust on the outside with a sweeter and softer heart is perfection, and these delicious morsels have been prized in Marche Region since the days of the Roman Empire.

Discover the 4 variations: Classic Lemon | Chocolate | Coffee | Pistachio.

Both Ascolana Olives and Creminis can be enjoyed as an appetizer, as a side dish or as dessert after a meal, to be consumed either hot or cold. And when paired with an Italian Aperitivo... magnifico!

To honor the Aperitivo tradition, which has been a cultural ritual in Italy for centuries, we conceived of a menu that revolves around a selection of tasty appetizers and flavorful wines. Honoring tradition, yet perfectly in tune with the rhythms of a bustling and vibrant Metropolis - That is our heart’s desire for Cremini’s in Carroll Gardens.

PASTA “LE MARCHE”

Light fried fettuccine balls and minced meat, seasoned with béchamel and paired with tomato sauce Ragù and Parmigiano Reggiano for dipping. We offer a vegetarian version as well.
Our recipe cited by La Cucina Italiana US Version, read the article at this link: https://www.lacucinaitaliana.com/italian-food/how-to-cook/pasta-le-marche-recipe-from-creminis-in-brooklyn

CRESCIA Sandwich

Sandwich of the week in New York by Robert Sietsema - eater NY
https://ny.eater.com/2019/10/1/20873862/creminis-brooklyn-carroll-gardens-italian-restaurant

”Driving along a country lane in Umbria, you’ll sometimes spot a rotisserie up on a hillside, a rural place where chicken, lamb, or goat are turned on a spit over charcoal or shards of wood. This meat or poultry is usually served on a flatbread called torta al testo that was historically cooked on a stone in the same fire. Across the Apennine Mountains in Le Marche, a similar flatbread often made with lard is called Crescia. Folded over, it is also used to make sandwiches, usually featuring thin slices of meat or cheese, or both.”

“Now we have an actual accurate rendition of Crescia and the sandwiches made from them at Cremini’s, a new Italian restaurant in the southern reaches of Carroll Gardens.”