Anatra in porchetta: roast duck stuffed with wild fennel, salt pork, garlic.
Minestra di ceci: soup of chickpeas with pork ribs, tomato, herbs and grated pecorino served over slices of toasted bread.
Muscioli arrosto: mussels filled with ham, breadcrumbs and parsley roasted in tomato sauce.
Passatelli di carne: ground beef and bone marrow, spinach, cheese, breadcrumbs and eggs worked into paste and forced through slots to form thin dumplings, cooked in broth as soup.
Pollo in potacchio: spring chicken braised with onion, tomato, white wine, rosemary.
Quaglie in tegame: quails braised in a pot with white wine, salt pork, tomatoes, peas.
Ravioli ai filetti di sogliola: pasta envelopes with a ricotta-parsley filling dressed with a sauce of sole with white wine and tomatoes.
Stocco all'anconetana: dried cod cooked with olive oil, white wine, milk, tomatoes, carrots, garlic, rosemary.
Vincisgrassi: lasagne layered with a sauce of chicken giblets, mushrooms, veal brains and sweetbreads, ham, bechamel, Parmigiano Reggiano and, in season, truffles, preferably white.
Zucchine ripiene: small marrows hollowed and stuffed with ground veal, tomato, onion, parsley and grated Parmigiano Reggiano and fried.
