First and second courses

In Jesi and all the region the traditional first course is vincisgrassi, an oven-baked stuffed pasta similar to lasagne. This ancient recipe, once called "princisgras", was passed on with a 1784 treaty by the Macerata-born chef Antonio Nebbia. Passatelli is another specialty, a worm-shaped pasta made with parmesan, breadcrumbs, egg and nutmeg, which can be enjoyed with or without broth.

A second course typical of Central Italy is porchetta, a savory, fatty and moist boneless pork roast. Here in Le Marche rabbit is also cooked with the same method. Other local recipes are coniglio in potacchio, rabbit cooked with sage, garlic and rosemary and oca arrostita, roasted goose typical of the harvest season.