The trattorias scattered through the old town offer the fuller Marchigian table alongside the seafood: vincisgrassi (the local baked pasta, richer than standard lasagne), rabbit braised with herbs and white wine, and lamb dishes from the inland hills. Verdicchio-braised preparations show up on seasonal menus. Prices stay honest — a full lunch with wine rarely breaks the bank — and the settings in old stone buildings off the main shopping streets add to the appeal.