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.
 | Pickled vegetables, anchovies, parsley, capers, cucumber, green olives, aromatic herbs and spices raw sauce. |
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  | Grilled eggplants are special as a side dish for boiled and roasted meats or to stuff sandwiches. |
  | They can be enjoyed as a side dish to main courses, boiled or roasted, to stuff sandwiches or even tasted alone. |
  | Grilled zucchini are special as a side dish for boiled and roasted meats or to stuff sandwiches. |
 | Puff pastry of egg pasta, stuffed with vegetables, cooked ham, béchamel sauce, grana padano cheese and baked in the oven |
 | Puff pastry of egg pasta, stuffed with pesto, béchamel sauce, grana padano, baked in the oven |
 | Sfoglia di pasta all'uovo farcita con besciamella, panna, radicchio e grana padano, cotta in forno |
 | Sheet of egg pasta stuffed with béchamel sauce, cream, radicchio and gorgonzola, baked in the oven |
