For 4-6 servings:

400 grs flour, 4 eggs, salt, oil, butter, grated parmesan cheese; 70 grs minced bacon, 40 grs butter, 1 onion, 1 carrot, 150 grs chicken giblets, 150 grs brain, 100 grs sweetbreads, half glass dry white wine, 1 tablespoon tomato sauce, milk, salt, béchamel.

In a pan, roast the bacon with butter and brown the onion and carrot cut in half. Take out the vegetables and add the diced giblets, except the liver.
Sprinkle with the wine and, when evaporated, add the tomato sauce dilute in 50 ml water, add salt and pepper, cook on a mild fire, wetting with milk.
Add the brains and sweetbreads half-cooked and diced, adjust with salt. After 10 minutes, add the liver cut in pieces, season and put away from fire.
With the ingredients, prepare the puff pastry cutting in lasagna; boil, drain and put on a cloth. Prepare the béchamel. Grease with butter a baking pan, put in layers the lasagna, meat sauce, béchamel, grated cheese and pieces of butter; let idle for few hours nad put in oven at 180°c for 30 minutes. When the surface will look golden, take out of oven, pour some melted butter and serve.

The filling taste of the sauce needs a bodied white like a Verdicchio di Jesi or a Bianchello del Metauro or the Falerio dei Colli Ascolani.

Tacchino alla Picena (Turkey Marche style)

For 4-6 servings:

Abt. 800 grs turkey pulp in 1 single slice, 500 ml dry white wine, 1 rosemary twig, few leaves of sage and laurel, parsley, 1 spoon thymus and 1 of marjoram, the liver of a turkey (or 2 of chicken), 250 grs soft olives, 100 grs black olives, few crushed berries of juniper, 4 tablespoons olive oil, 1 pork net (to roll the pulp), salt and pepper.

Boil the wine with the aromatic herbs and reduce by half. In the meantime, stone the olives, mince with the liver and blend with the powdered juniper berries; put this stuffing in the middle of the turkey slice.
Roll it, bind it and let marinate in the cooked wine without the herbs, turning few times.
After 3-4 hours, drain, roll in the soaked pork net, brown in oil. Add salt and pepper, and cook on a mild fire, spraying every now and then with the marinade wine.
Take away the net, cut in thick slices and serve with the cooking juice.

The suggested wines are young reds like a Rosso del conero or a Colli Marchigiani or the Montepulciano Val del Nevole

Crema cotta alle Mandorle (Cooked cream with almonds)

For 4-6 servings:

Butter, cinnamon, nutmeg, white wine, 250 grs liquid cream, 250 grs milk, 150 grs sugar,130 grs almonds, 80 grs raisin, 2 eggs, 4 slices bread for toasts.

Peel the almonds and toast in oven at 180°C for 3 minutes; mince very finely in a centrifuge.
Soak the raisin in a glass of dry white wine.
Whip the eggs, add the sugar and whip again until obtaining a white soft compound; add the almonds, the crumbled bread and raisin.
Add, cream, milk, 1 spoon of cinnamon and some grated nutmeg.
Pour the compound in a buttered pan and cook for 60 minutes at 160°C; serve with whipped cream.

The fatty taste will be looking for by a tasty dessert wine like a Vernaccia di Serrapetrona spumante or a Sciacchetrà delle 5 Terre or the Vino cotto delle Marche