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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	Unique dishes Valdostane Breaded Edamer cheese slices stuffed with cooked ham, sauteed mushrooms and ready to cook. See details
	Second Courses of Meat Veal “roast beef” with vegetables Second tasty, it can be eaten both as a cold and hot dish See details
	Second Courses of Meat Veal with cherry tomatoes Excellent second course to be consumed both cold and hot See details
	Second Courses of Meat Veal with cream of carrots Veal cooked, cut into slices and seasoned with a delicate and tasty carrot sauce See details
	Second Courses of Meat Veal with green sauce Excellent second course cold complete, tasty also for the filling of sandwiches.. See details
	Second Courses of Meat Veal with mushrooms It is a delicious second course complete with side dish, this specialty can also be used for filling delicious sandwiches and can be eaten both hot and cold. See details
	Second Courses of Meat Veal with truffle sauce Excellent second course cold complete or as an appetizer. See details
	Second Courses of Meat Veal with tuna sauce Excellent second course cold complete to be enjoyed as an appetizer. See details
	First dishes Vegetarian lasagna Stuffed egg pasta puff pastry, vegetarian baked in the oven See details