From our menu of rural gastronomy, from the old dear recipe book of the “vergara”, the traditional first courses such as Vincisgrassi, to then move on to sauces and sauces starting from the classic meat sauce to the most sought after sauces. If you are looking for a tasty idea for the appetizer or aperitif, the excellent rustic savory pies and snacks ranging from the classic cheese cake to the stronger taste of Sgrisciolata. For the second courses, the Gastronomy of the Marche offers meat, fish and vegetable dishes for all tastes. For side dishes there is a wide choice of: grilled and au gratin vegetables, legumes and boiled and sautéed vegetables. Moving on to fried foods you can not miss the classic Olive Ascolane and cremini and, of course, potatoes. There is also a wide choice for unique dishes including rice tomatoes, parmigiana and “valdostane”. You can also find the classic Russian salad in the version even without tuna. And last but not least desserts, the great classics of the “vergara”. In addition, the Gastronomy of the Marche offers a selection of flours harvested from our wheat once a year, only when it has naturally reached full maturity, taking only what the earth can give us.
  | Chicory, spinach, chard and sausage. To be enjoyed as a cold or hot side dish |
  | Product to be enjoyed as a cold or hot side dish |
  | Diced potatoes seasoned with oil, salt, spices and black pepper ready to cook |
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  | Second course simple but tasty, enhances its flavors if heated in the traditional oven |
  | It can be used as a second course or as a main course it is also very suitable for filling sandwiches. |
 | They can be enjoyed as a side dish to main courses, boiled or roasted, to stuff sandwiches or even savor sun. |
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 | A cold salad of pearled barley, vegetables and shrimps |
