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.
  | Puff pastry of egg pasta, stuffed with meat sauce, béchamel sauce, grana padano, baked |
 | Egg pasta sheet stuffed with béchamel sauce, cream, truffle, baked |
 | |
 | Dish suitable in many situations, to stuff sandwiches and also with the addition of vegetables, to prepare second courses stuffed with boiled and / or grilled vegetables or enjoyed alone with a drizzle of extra virgin olive oil and some flakes of Parmesan cheese. |
  | Marinated, cooked and sliced pork loin dressed with a velvety carrot sauce. |
  | It is an appetizing second course that thanks to the green sauce remains soft and tasty even cold. |
 | Delicious second course complete with side dish, it can also be used for filling delicious sandwiches. |
  | Delicious second course complete with side dish, it can also be used for filling sandwiches. Great both hot and cold. |
  | Second course tasty, pleasant to the palate with a feeling of contrast between sweet and salty, it can also be used as an appetizer and consumed both cold and hot. |
