The culinary tradition of this area is a mix of flavors and old traditions that have remained unchanged over time. Excellent products of this area are the truffle, black or white, which dominates in the recipes of the hinterland. The mushrooms, are stars of one of the most typical local dishes as vincisgrassi, a sort of regional variant of lasagna. Among the first we find cappelletti pasta, named for their particular form of hats, with a filling consisting of boiled capon, eggs, pepper, nutmeg and parmesan. Other tipical dishes are “the tournedos Rossini”, tenderloin braised with ham, mushrooms, parsley, lemon and pepper, and stockfish left to air dry, then soaked in water to lose salt. Excellent is the Rossini pizza with sliced hard-boiled egg and mayonnaise on a basic pizza margherita. As cheese there is Casciotta of Urbino, while among the sausages stands Carpegna ham, excellent if accompanied by bread of Chiaserna or a flat bread thicker. Among the desserts we mention the donut jagged, or “ciambella strozzosa” in the local dialect, typical bakery product Pesaro compound with wheat flour, eggs, anise, sugar. Wine typical of the area is Bianchello Metauro.