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GASTRONOMY AND WINES |
  
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| The region is proud of having preserved grandmother's dishes. It is possible to taste dishes which enhance even the most humble of foods. Therefore you can eat well almost everywhere, even if the local cuisine is made up of simple dishes. Choose between the "everyday meals" (which have almost completely disappeared from the table at home) such as "i granetti" (corn bread), "le cresc'taiat" (cut cheese-bread), "i maltagliati" (noodles), "gli gnocchetti" (potato dumplings), "i tagliolini con la bomba" and dishes made on feast days and Sundays such as "i passatelli" (egg noodles), "i maccheroni", "le tagliatelle", "i vincisgrassi" (Lasagne), "i quadrucci" (squares), or the more recent "tortellini", "cappelletti" and "cannelloni". Main dishes "il companatico" include:meat, lamb, roast, goat, rabbit "in porchetta", Castelvecchio sausages. Fratterosa guineafowl baked in the over, truffled meat or with mushrooms. The sheep's milk cheeses such as the "caciotta" are also very tasty, as are the processed colt meats eaten with the "cresce", everything is washed down with local wines amongst which are the Bianchello del Metauro a "DOC" wine (Controlled at the origin), and the Sangiovese dei Colli Pesares i, or the rarer "Tristo di Montesecco" or "Vernaccia del Cesano". For the toast? "Charmaggiore"!
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APT