Vegetable side dishes for a rural gourmet cuisine are an essential element to enrich and complete a delicious, appetising and colourful meal. With the use of fresh, quality ingredients from the garden, simplicity in the preparation and a touch of refinement, you can create side dishes that enhance the natural flavours of the vegetables. The traditional gourmet cuisine of the Marche region is famous for its variety of dishes, rich in natural flavours and local ingredients. oice.
The chefs responsible for this magic prepare and package an incredible variety of dishes every day from the early hours of the morning, from country chickpeas to peasant beans or peas and bacon… for a complete menu that leaves you spoilt for choice. These fresh and natural ingredients are the soul of the regional cuisine, which with its deep connection with the land and love for tradition, reminds us that food can be a source of joy and sharing, as well as a way to celebrate the richness and diversity of nature.
  | Whole artichokes with new potatoes scented with aromatic plants, garlic and oil |
  | Stuffed with meat and breadcrumbs are a side dish or a second course, tasty. Excellent consumed hot or cold. |
  | Excellent in combinations of roasted meat and fish or alone, they can be eaten both hot and cold |
  | Excellent in the abinamenti of roasted meat and fish or alone, they can be eaten both hot and cold. |
  | Potatoes, tomatoes, zucchini, eggplants and peppers, can be eaten both hot and cold |
  | Excellent in combinations of roasted meat and fish or alone. They can be consumed both hot and cold. |
  | Excellent in combinations of roasted meat and fish or alone. They can be consumed both hot and cold. |
  | A great classic of Italian cuisine prepared with fresh zucchini a simple and appetizing side dish. |
  | Stuffed zucchini are a rich and appetizing second course, a great classic of Italian cuisine. |
