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.
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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. |
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  | They can be enjoyed alone or as a side dish to main courses, boiled or roasted and to stuff sandwiches |
  | Roasted potatoes are a classic side dish for meat and fish main courses. Delicious, soft inside but covered with a delicious crust. |
  | Roasted tomatoes are an easy and genuine side dish of vegetables, with parsley, salt and spices |
  | Artichokes with stem seasoned with aromatic plants and oil |
