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.
  | Chickpeas boiled and seasoned with parsley, garlic, oil and shrimp |
  | Chickpeas in salads are excellent tasted in aperitifs, alone or as a side dish to second courses. |
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  | Ideal in combination with aperitifs or as a side dish to second courses, boiled, roasted or tasted even alone. |
 | Tasty dish with side dish. To fully enjoy its flavors we recommend warm. |
  | Traditional recipe with broad beans, artichokes, peas with onion and wild fennel. Great both hot and cold. |
 | Tasty puff pastry stuffed with cooked ham and mushrooms. |
 | Delicate in flavor, seasoned with a few vegetables is an absolutely complete dish. |
  | Second course of fish with an intense flavor, also excellent as a condiment for pasta dishes, such as spaghetti or tagliatelle or for the preparation of lasagna. |
