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It is often thought that the biological products are far from the daily habits, if not revolutionary: ln the reality it is a recovery of the past, enriched from new experiences and development of the techniques. 
They have advanced organoleptic properties and they are produced without chemical participations, in the respect of nature and consumers, poisoned from the modern life. 
The marchigiana biological vocation is bound to the environment, the climate, the traditions and the greater respect for nature. 
That's why quality and productive techniques of the typical products are often equal or nearly to those defined biological, encouraged also from the institutional politics.
It is dedicated a specific attention to grains in order to produce alimentary pasta, often milled with stone mills, to the preserves (marmalades, mashed tomatoes, pickles and in oil) and to the vegetables.
But in particular to the legumen. 
For example the lentils of Castelluccio, a small village at 1452 meters, with plantations that enjoy ideal conditions of land and climate. Small, with the tender peel, doughy and tasty does not need of soaking neither of long baking. It is exquisite  for soups. Chickling vetch, spelt, (broad) beans, chick peas, fagiolo borlotto .... The fan is varied.
The biological wine, for instance, is becoming interesting also for conventional producers 
The classic " sweet thing" is also present : handicraft beer with biological barley.

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