Composed of rosemary, garlic, and white wine, al potacchio appears on restaurant menus all around Le Marche, a central Italian region on Italy's Adriatic coast, just northeast of Rome. Pork, poultry, fish, and even eggplant can all be prepared al potacchio style. 

One of Le Marche's oldest recipes, potacchio derives from the French word potage, a soup method that arrived in Italy during the 16th century. It features on the menus on countless trattorias, especially those in Le Marche's inland provinces, and chicken al potacchio is a Sunday lunch staple. Here are some recipes. Tip: If you let it rest after cooking, it tastes even better the next day.