• Vincisgrassi

    Boil the lasagna pasta sheets, 2 or 3 at a time, in boiling salted water, quench in cold salted water, dry on a clean dishcloth…

  • Maccheroncini di Campofilone with chicken liver sauce

    Slightly brown the chopped onion in the oil, then add the chopped celery and carrot. Add a pinch of salt and pepper to taste…

  • Paranza fish fry-up

    Clean and wash the fish, dip in flour and fry in hot extra virgin olive oil…

  • Stuffed olives (olive all’ascolana)

    Brown the chopped meat (cut into the size you would use for a hotpot) in oil and butter with the chopped celery, carrot and onion and some rosemary…

  • Chocolate cake of chef Enrico Mazzoni and Passerina Passito wine

    Three layers of creamy chocolate and a biscuit base: these are the essential mouthwatering elements that Chef Enrico Mazzaroni uses to make his Chocolate Cake at the Tiglio di Montemonaco Restaurant. The chocolate goes perfectly with a Passerina Passito wine, the softness of which is mitigated with a hint of acidity, thus exalting the opulence of this dessert. […]

  • Frustingo (or Fristingo)

    This is one of the simplest yet tastiest and energetic desserts of the Marche region. Its name probably derives from “frusto”, meaning poor, as were its original ingredients.

  • Offida mushrooms

    Knead the flour, sugar and a pinch of aniseed with some water to obtain a rather consistent dough…

  • Sambenedettese fish soup

    In a large pan, brown the onion in the oil to create the base, then add the peppers and tomatoes chopped into large pieces…

  • Pork-stuffed rabbit

    Wash the rabbit with water and vinegar, remove the entrails, clean them, wash them and keep them to one side…

  • Chicken ‘ncip ‘nciap (or ‘ngip ‘ngiap)

    The imitative name of this dish probably derives from the sound of the knife cutting the chicken into pieces.

  • Cacciannanze

    The name of this dish derives from the peculiar way it is cooked: this type of focaccia (typical Italian flat bread) was indeed put in the oven…

  • Peschette di Acquaviva

    Beat the eggs with the sugar, add the softened butter, the lemon rind and the milk, add the flour and knead the mixture well…