Among the typical dishes of this area there are vincisgrassi, layered sheets of pasta, stuffed with meat, chicken giblets, parmesan, truffle and bechamel. “Ciauscolo” is a sausage of lean pork and finely chopped, seasoned with garlic and pepper. A typical dish is tasty and the soup of Porto Recanati, a fish soup that is cooked in two ways: along the Conero to Romagna is based on pomodro, vinegar, garlic and onion that is cooked the fish of different quality, from Porto Recanati down instead the fish is first floured and browned, then cooked in a sauce made from Saffron. Among the desserts, we note the “Sughitti”, Macerata sweets made with corn meal boiled in the wort with addition of chopped walnuts and pumpkin seeds; you can also taste the “Crescia Fogliata” of High Macerata. Excellent DOC wines such as White Hills Macerata, Verdicchio di Matelica, also sparkling, and the Vernaccia di Serrapetrona.