Barbara's Taste Experience begins with baked cacioni, a pastry filled with egg and cheese and folded into a half-moon shape, served with local cold cuts. She also serves 'cacciannanze', a hand-rolled bread dough, flavored with chopped rosemary, garlic, oil, and coarse salt.
One of Barbara's absolute staples are 'frascarelli', hand-made polenta with a base of wheat flour, corn, and water, and seasoned with fresh pancetta, onion, tomatoes, and pecorino.
Next, a dish that symbolizes Marche cuisine: the stuffed olive, which we find alongside the chicken stew, or “‘Ncip ‘Nciap” - a dish with chicken browned in a mixture of oil, garlic, rosemary, and chilli, accompanied by stuffed olives and roast potatoes. To finish, Barbara offers us an ancient dessert: the 'cicerchiata', made of flour dough, eggs, butter, sugar, and lemon peel, which is then covered in warm honey. Our Cesarina pairs this with a typical sweet or mulled Ascoli wine.