Fresh pasta rolled out with a rolling pin — available at the nearby shop — has the unmistakable flavor of northern Marche. You can taste it in the sauces and dressings (such as formaggio di fossa or truffle), in passatelli, ravioli, or polenta. Here you can sample Cres’tajat (with beans, sausage, and pork rind), a signature peasant recipe from the Cesano Valley — originally a way to reuse leftover polenta — as well as Peppa’s meatballs (in tomato sauce), a typical dish of “Fano, land of the sea,” as the local slogan puts it. Fish is served only on Fridays, but on other days you can enjoy rooster in potacchio or rabbit in porchetta style. Among the side dishes, the escarole with Cartoceto olives is well worth trying, as are the dry biscuits.