The Marche, a region in the plural like the many gastronomic delicacies of the Marche tradition that, handed down for generations from mother to daughter, have come down to us.

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Gastronomia delle Marche

Once upon a time there was the "vergara"... The Marche cuisine has remained deeply rooted in a historically rural civilization, where the leading lady was the "vergara", the housewife in the kitchen. His frank and robust dishes knew how to use everything that was available, creating delights that we can still enjoy in the Marche region. Antica Gastronomia reflects the values of a welcoming and generous territory, which come together creating unique flavors, in the art of cooking.

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.

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	Second Courses of Meat Spring chicken breast A second course with side dish, suitable for all gourmets, delicate flavor, accompanied with expertly flavored vegetables. See details
	Flour Stone ground sieved corn flour Medium-grained, stone-ground wholemeal corn flour is the soul of polenta See details
	Flour Stone ground soft wheat flour It is the most essential, it preserves all the nutritional value of the grain of wheat and stone grinding enhances its naturalness See details
	Desserts Stortoli Small sweet dough sticks covered with icing rum, anise spirit or coloured sugar. See details
	Unique dishes Stuffed mozzarella medallions Sliced mozzarella stuffed with ham, spices and aromas See details
	Snacks Stuffed vol au vent Puff pastry baskets with Russian salad, tuna sauce and mushroom sauce See details
	Second Courses of Meat Summer fantasy Lean boiled turkey meat, pickled vegetables and anchovies mixed together from tasty jelly See details
	Vegetable side dishes Sundried tomatoes Dried, tender and tasty, seasoned with aromatic herbs and anchovies in sunflower oil See details
	Fried foods Supplì with ragù Cooked rice seasoned with meat sauce and mozzarella, shaped cylindrical, breaded and fried See details