Fried olives stuffed with freshwater fish (trout, salmon) flavored with parsley. Breaded with flour, breadcrumbs, and egg. Served on a bed of lettuce.

Mini pizzas filled with salmon and mixed creamy ricotta with Provençal herbs (savory, coriander, tarragon, thyme). Mini pizzas with a delicate flavor and notes of Provence.

Salmon trout fillet, pounded and seasoned with lemon and herbs.

Homemade tortellini with a trout filling and a pesto of beaten Mediterranean herbs with extra virgin olive oil and a clove of garlic  

Homemade pasta with perch fish meatballs cooked in a pan with garlic, parsley, and deglazed with a glass of Verdicchio di Castel di Jesi wine. Simple sauce with tomato, garlic, and parsley with yellow Aji Lemon pepperoncino 

Salmon belly cooked the same way as amatriciana; instead of guanciale, we use the fattiest part of the salmon for the sauce. We also deglaze here with a good Verdicchio and the Aji Lemon pepperoncino. 

Salmon Trout, gutted, filled with a sprig of rosemary, lemon zest, and a clove of garlic, wrapped in aluminum foil and cooked over embers. Place the potatoes with their skins under the ashes in a kind of pit and cover them. Once cooked, remove and peel, then add a bit of mixed parsley and rosemary salt.

Trout, salmon, perch placed in a terracotta dish, covered with salt, thyme, and rosemary, and baked at 200 degrees for 30 minutes. Meanwhile, prepare the cocktail sauce by putting mayonnaise, ketchup, mustard, Worcestershire sauce, and half a glass of cognac in a bowl. Mix everything until you have a reddish, homogeneous sauce.

Yorgut cheesecake with wild berries harvested from the Sibilini and Vettore mountains.