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.
  | Rolled egg pasta sheet, stuffed with ricotta, spinach, grana padano, eggs and tomato sauce, baked in the oven |
  | Rolled egg pasta sheet, stuffed with meat, spinach, grana padano, aromas and baked in the oven |
 | Tasty puff pastry stuffed with melted cheese, cooked ham, tomato and oregano. |
 | |
 | |
 | |
  | Meat and vegetable dish, very practical as it is a second course with side dish, it can be eaten both cold and heated in a non-stick pan or in the microwave. |
 | It can be used as a second course or as a main course it is also very suitable for filling sandwiches. |
  | Chicken stuffed with a mixture of meats, vegetables, pistachios, grana padano cheese and boiled egg and steamed |
