The Marche, a region in the plural like the many gastronomic delicacies of the Marche tradition that, handed down for generations from mother to daughter, have come down to us. A region rich in traditions, culture and, above all, unique culinary delights. The culinary culture of the Marche region makes intelligent and creative use of local ingredients, creating outstanding, light and fresh dishes that celebrate the richness of the land and the sea and enhance the ingredients of the season. Prepared in our company’s facilities, in the heart of the Marche countryside, with products of controlled and certified origin. Prepared in our company’s facilities, in the heart of the Marche countryside, with products of controlled and certified origin.
From our rural gastronomy menu, from the old, beloved, “vergara” (matriarch) recipe book, Vincisgrassi, they represent the version that has been prepared in the province of Macerata for about 80 years, and which has been added to the Traditional Specialities Guaranteed (TSG) designation by the European Union. The peasant origin of this recipe makes this dish unique. In a peasant diet, typically low in protein, the less “noble” parts of farm animals, such as offal, which have become the characteristic ingredient of Vincisgrassi, could not be excluded.
  | Parboiled cooked and cooled rice dressed with a mix of vegetables. |
 | A cold salad of pearled barley, vegetables and shrimps |
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  | 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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  | Polenta typical dish of the Marche peasant tradition, seasoned with sausage |
  | Polenta typical dish of the Marche peasant tradition, seasoned with meat sauce and pecorino cheese |
