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.
  | Tasty and practical dish, can be eaten both cold and hot dish |
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  | Turkey breast with peas and mushrooms, practical as it is a second course with side dish, can be consumed both cold and hot. |
  | Thin slices of turkey breast with rocket and speck, it is a second course with side dish, it can be consumed both cold and hot. |
 | Turkey breast with truffle sauce is a cold dish excellent as a second course or as an appetizer. |
  | The turkey with tuna sauce, or tonné, is a great classic of the kitchen, light and very tasty, perfect to serve cold |
  | Turkey breast with vegetables can be eaten both as a cold and hot dish. |
 | Soft turkey breast with zucchini can be consumed both cold and hot |
 | Breaded, sliced creamy cheese, stuffed with speck, sauteed mushrooms, and ready to cook. |
