The cuisine of Agriturismo La Nocicchia is rooted in tradition. Gabriele and Nonna Palma prepare typical dishes of Marche's homemade cuisine, respecting seasonality, authenticity, and the authentic flavors of the past. White First Courses - Tagliatelle with white ragù; Tagliatelle with artichokes; Tagliatelle with mushrooms and sausage; Tagliatelle with asparagus; Strozzapreti with mascarpone, field herbs, and ham; Strozzapreti with peas, sausage, and cream; Lasagna; Ravioli with butter and sage; Cheese gnocchi. Red First Courses - Tagliatelle with ragù; Tagliatelle with duck ragù; Tagliatelle alla contadina (with guanciale and pancetta); Tagliatelle with chickpeas; Tagliatelle with beans; Tagliatelle with peas; Tagliatelle with asparagus; Tortelli with ragù; Ravioli with ragù; Lasagna; Cannelloni; Strozzapreti with smoked sauce; Strozzapreti with peas, cream, and ham; Gnocchi with ragù; Gnocchi with eggplant; Capon or turkey broth: Tortellini, Passatelli, Tagliolini. Main Courses - Mixed roast in the oven; Roast goose; Grilled dishes; Mixed fry; Porchetta; Roast pork shoulder; Roast veal or pork shank; Rabbit and Chicken in putacchio style; Braised lamb; Braised duck; Stew with potatoes; Stew with cardoons; Braised eye of round. And more - Onion or rosemary Crescione; Stuffed Crescione (with cheese, cold cuts, and vegetables) (Crescione is simply made with water, flour, and yeast without added fats. In peasant tradition, it was baked before bread to test the oven's temperature); Pizza and Piadina. Only extra virgin olive oil from the region (including our own production) is used for preparations and dressings. Mixed homemade desserts: Ciambelloni (large ring-shaped cake), tarts, cakes, cookies, castagnole (deep-fried dough balls), English trifle, chocolate rolls, etc.