Vegetable side dishes for a rural gourmet cuisine are an essential element to enrich and complete a delicious, appetising and colourful meal. With the use of fresh, quality ingredients from the garden, simplicity in the preparation and a touch of refinement, you can create side dishes that enhance the natural flavours of the vegetables. The traditional gourmet cuisine of the Marche region is famous for its variety of dishes, rich in natural flavours and local ingredients. oice.
The chefs responsible for this magic prepare and package an incredible variety of dishes every day from the early hours of the morning, from country chickpeas to peasant beans or peas and bacon… for a complete menu that leaves you spoilt for choice. These fresh and natural ingredients are the soul of the regional cuisine, which with its deep connection with the land and love for tradition, reminds us that food can be a source of joy and sharing, as well as a way to celebrate the richness and diversity of nature.
  | White beans type "Spain" seasoned with spring onions, pepper fillets, anchovies, parsley, garlic and aromas |
 | The "Boiled Broccoli florets" are a versatile side dish as you can season or use it to your liking |
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  | Boiled chard with potatoes is a classic of Italian cuisine to be enjoyed as a cold or hot side dish. |
  | The "boiled green beans" excellent with meat, fish or enjoyed alone seasoned with extra virgin olive oil and balsamic vinegar. |
 | Boiled spinaches is a light, healthy and dietary side dish |
  | A very appetizing side dish alone or in combination with roasted meats. The product can be consumed both cold and heated |
  | Traditional recipe with broad beans, artichokes, peas with onion and wild fennel. Great both hot and cold. |
  | Whole artichokes flavored and seasoned with garlic and oil |
