  | They are part of Le Marche region culinary tradition. Made of melted pork fat. |
 | Excellent for breakfast or snacks, delicious even at the end of a meal. |
  | Shortcrust pastry tarte stuffed with jam, almonds, cocoa and sweet spirit. |
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  | Fish dish with artichokes and olives "Piantone Mogliano" typical of our territory |
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  | Pitted "giant" green olives stuffed with a filling of mixed minced meat, eggs, Parmesan cheese and spices, finally breaded |
  | Pork chick with hot pepper. Heavy Italian swine cheek, trimmed, salted plenty of hot pepper and seasoned. |
  | Pork cheek trimmed, salted, peppered on the surface and left to age. The barbaja ("guanciale") with pepper is seasoned after flavoring with salt, pepper and a particular mixture of aromatic plants. It has a very intense and spicy flavor and has a harder consistency than bacon which is instead obtained from the belly of the pig. |
