Marche Style Mussels

Cozze alla marchigiana

Ingredients for four people

  • 1 Kg Mussels
  • One tomato
  • Parsley
  • 2 Garlic cloves
  • ½ glass of white wine
  • Bread
  • One small saffron bag
  • Extra-Virgin Olive Oil
  • Salt

Clean the mussels then put them into a bowl covered with water adding two handful of salt. Leave them in the bowl for a couple of hours so that they expel all the sand and dirt.

Chop the garlic and parsley and then put them into a pot together with olive oil and start cooking. When garlic becomes a bit yellow, add the tomato you previously peeled and cut into small cubes, and some salt.

Add the mussels and the half glass of wine and let it evaporate, then add the saffron and keep cooking for ten more minutes.

Cut the bread into slices and toast it a little bit. Then serve the mussels together with their sauce and the toasted bread in the plates.

Suggested wine match: Pecorino DOC


Risotto with prawns and Courgette Flowers

Risotto with courgette flowers and prawns

Ingredients for four people

  • 300 gr rice
  • 15 Courgette Flowers
  • 400 gr prawns
  • 1.5 Lt. fish broth
  • 1/2 onion
  • 1/2 white wine glass
  • 20 gr butter
  • Extra-Virgin olive oil
  • Salt

Chop the onion, then put it into a casserole with olive oil and start cooking. When the onions start getting more colored add the rice and toast it for a couple of minutes, keep mixing it to avoid sticking to the casserole. Then add the white wine and let it evaporate. Keep cooking the rice by adding a ladle of broth every time it gets too dry. It takes about 15 min to get ready, but you should keep tasting until you realize it’s done. After about 10 min cooking, add the courgette flowers you previously washed, cleaned and cut into thin slices. Also add at the same time the prawns (washed and cleaned). By the time rice is done, turn off the stove, add the butter, whisk and serve.

Suggested wine match: Verdicchio dei Castelli di Jesi Classico

Egg-made Pappardelle with sausages and leeks

Papardelle salsiccia e porro

Ingredients for four people

  • 320 gr Egg-made pappardelle
  • 2 leeks
  • Extra-Virgin Olive Oil
  • Black Pepper
  • 300 gr sausages
  • A glass of white wine
  • Salt

Clean the leeks, cut off the green part and then cut into thin rounds the white part and cook them in a pot together with some olive oil. Crumble the sausages and mix the with leeks; as soon as the sausage starts getting brown add the white wine and let it evaporate. When done, add salt and pepper and make sure the sauce doesn’t get too dry after you take it off the cooker.

Cook pappardelle in salted boiling water, drain them and mix them with the sauce. Add some parmesan cheese  if you like.

Suggested Wine Match: Sangiovese Colli Pesaresi

Beef Filet with porcini mushrooms and black truffle

Filet with porcini and truffle

Ingredients for four people

  • 4 slices of beef filet
  • 150 gr butter
  • 1 ladle of meat broth
  • 300 gr Porcini Mushrooms
  • 50 gr Black Truffle
  • Flour
  • Salt

Clean the porcini and cut them into thin slices, then put them into a pot and cook them with 75 gr of butter. After 10 minutes add salt according to your personal choice. Blend 200 gr of porcini until you get a smooth cream, cut the rest of them into small cubes. Put the filets on a hot plate and sear them on both sides, without adding salt. After that put the filets into the flour, add some salt on them and put them into a pot cooking for 10 more minutes together with the rest of butter. Halfway through cooking add the porcini cream, the cubes and broth. After 5 more minutes add the thin truffle slices or sauce and serve

Suggested wine match: Lacrima di Morro d’Alba DOC

Egg-made maccheroncini with bacon and tomato


Ingredients for four people

  • 400 gr Maccheroncini egg-made pasta
  • One Red Pepper
  • Basil leaves
  • Grated Parmesan Cheese
  • 500gr tomato sauce
  • 150 gr smoked bacon
  • One onion
  • Extra-Virgin Olive Oil
  • Salt

Cut the bacon into small cubes, then cook it into a pot with oil; when bacon starts to darken take it out.

In the same casserole start to slightly fry the onion cut into thin slices together with the red pepper. Add the tomato sauce, some salt and keep cooking for 15 more minutes so that the sauce thickens. Put the bacon back into the pot, mix the sauce, turn off the cooker and add the basil previously chopped.

Cook the pasta in salted water, drain it, mix it with the sauce, add the grate Parmesan Cheese and serve

Suggested wine match: Sangiovese Colli Pesaresi

White Truffle Crouton

Truffle crouton


Ingredients for four people:

  • 100 gr. of white truffle or two 45 gr jars of white truffle sauce
  • 100 gr butter
  • A spoon of vegetables broth
  • Bread
  • Black Pepper
  • 100 gr of grated Parmesan Cheese
  • 1 Clove of garlic
  • 1/2 lemon
  • Salt

Put the broth into a pot and let it boil together with garlic, then take the garlic out after five minutes

Add the butter cut into pieces, the grated Parmesan Cheese and lemon juice. Stir the compound and wait until the butter has completely melted; add salt and pepper according to your personal taste and add the truffle in thin slices or as sauce. Cook for two more minutes then take the pot out of the stove. put the bread slices into the oven and cook for five minutes at 220°C turning the sliuces upside down halfway through cooking. Put the hot slices into a dish, add the truffle cream on their top and serve.

Suggested wine match: Sangiovese Colli Pesaresi


Pecorino Cheese Croutons

Crostini Pecorino

Ingredients for four people

  • 100 gr of grated Pecorino Cheese
  • Bread
  • Black Pepper
  • 2 Eggs
  • Salt

Separate egg yolks from albumen and mix the yolks together with salt and pepper in a pot; then whip the albumen and add them to the mixed yolks. Add the pecorino cheese and mix the compound in order to create a homogeneous cream. Cut bread into slices and put them into the oven at 220°C for five minutes, turning them upside down halfway though cooking.

Put the bread slices into a dish, cover them with the cheese cream and serve.

Suggested wine: Verdicchio dei Castelli di Jesi Classico



Croutons with artichokes

crostini carciofi

Ingredients for four people

  • 6 Artichokes
  • 2 Dried tomatoes
  • One lemon
  • Extra-Virgin Olive Oil
  • 2 Cloves of garlic
  • Parsley
  • Bread
  • Salt

Clean the artichokes by cutting the edges, the stem and the external, hardest leaves. Then cut the artichokes hearts longitudinally; cook them with a very little amount of water with some lemon juice drops, a spoon of Extra-Virgin Olive Oil, garlic and salt. When the artichokes are cooked, dry them and blend them together with parsley, dried tomatoes, a bit of Oil and some water in order to create a homogeneous cream. Cut the bread into slices and put them in the oven for five minutes at 220°C, turning them upside down halfway through cooking. Put the artichokes cream on the toasted bread slices and serve.

Suggested wine match: Sangiovese Colli Pesaresi






  • 320 g Pasta (possibly short one like penne, fusilli etc.)
  • 6 Small artichokes
  • 350 g Fava beans
  • 1 Lemon
  • 2 Small onions
  • 1 Garlic clove
  • 1 Orange
  • Extra-virgin Olive Oil
  • Salt
  • Pepper

35 minutes

30 minutes


Wash the artichokes and take off stem, thorns and the external leaves which are too hard to be used.  Cut them in half and put them in water added with some lemon juice so that they don’t become dark. Also, peel the fava beans.

Cut the onions into thin slices, peel and chop the garlic clove; put 5 spoons of olive oil in a pan and add onion and garlic when the oil is hot enough.
Once they get a bit brown, drain and add the artichokes and fava beans. Cook for 5 minutes at medium heat, put some orange juice while cooking and let it evaporate.

Add salt and pepper according to your choice and keep cooking at lower heat for 5 more minutes

Boil the water for pasta, add salt and put the fusilli, penne or any other shape of short-pasta (no spaghetti or any other kind of long one).

Drain the pasta and then add it to the sauce, stir-fry for one minute and add a couple of spoons of the water used to cook pasta.

Add olive oil, salt, pepper and serve.

Suggested match: “Sangiovese Colli Pesaresi” red wine







  • 400 gr of “maccheroncini” egg-made pasta
  • 150 gr of tomato
  • One garlic clove
  • Parsley
  • Salt
  • 400 gr mussels
  • 400 gr clams
  • 100 gr of boiled chickpeas
  • Red Pepper
  • Extra-Virgin olive oil



Clean the mussels and the clams. Start cooking the garlic clove together with some red pepper and the olive oil in a pan. After few minutes add the tomatoes previously washed and chopped into small cubes, mussels and clams: let the shells open and then add the chickpeas. Cook the pasta in salted boiling water, drip it and put in the pan with the sauce.  Sprinkle the parsley over it and serve out.


Suggested match: “Verdicchio dei Castelli di Jesi” white wine