Good food (Marche-style)

	Vincisgrassi is a special dish based on the popular traditional lasagne and is not for the faint hearted and is substantial enough to stand on its own as a main course. There are many stories around its origin, the most popular being that it took its name from an Australian General who besieged the provincial town of Ancona in 1799.
	Ciauscolo salami is a typical product of a small geographical area of the mountain district between Marches and Umbria regions (Central Italy), mainly located in the province of Macerata. It is a particular kind of salami, rich in fat, spreadable and slightly smoked.
	Tartufo: The “Tuber melanosporum vitt”, commonly called the Tartufo nero, or black truffle, of Norcia or of Spoleto, can be found primarily in the Apennine Mountains located between Umbria, the Marche. The truffles grow at altitudes between 650 to 4,000 ft, in the high hills or mountains, and more specifically in areas exposed to the sun and nearby other plants – most often oak, but also hornbeam, hazelnut and holm oak.
	Verdicchio: Without carrying out a thorough study on the different theories about the origins of this noble wine, it results that the Verdicchio wine has been always playing an important role, especially, as far as landscape, culture and the Marches's economy are concerned. The Verdicchio cultivation and production has been particularly determining for that areas known as " Castelli di Jesi" (Jesi Castles) and Matelica.
	Vernaccia: A ruby Red Spumante (sparkling wine) made with the Vernaccia grape by natural fermentation, sweet or semi-sweet (amabile) with a pleasant slightly bitter background. An excellent red dessert wine but drunk on it's own reveals an exceptional, sweet and delicate fragrance.
	Prosciutto is a salted and naturally-aged cured ham. After ageing, the finished product will usually weigh between 8.5 and 10.5 kilos. The ham has just the right amount of solid whitish-pink fat on the outside. When cut open, it displays a salmon-pink meat that is distinctively delicate, sweet and fragrant. The special morphological, environmental and microclimatic conditions of the designated production zone give the Prosciutto a highly distinctive character.