Ciavarro is the typical dish par excellence of Ripatransone, an expression of peasant cuisine linked to life in the fields and sharing. It's a rustic soup made from legumes and grains, bringing together in one large cauldron what the countryside offers: beans, chickpeas, lentils, grass peas, dried peas, and broad beans, along with spelt, barley, wheat, and corn. The preparation is long and patient, as the various ingredients are soaked and slowly cooked until they form a thick, flavorful soup, enriched with aromatic herbs and, sometimes, a drizzle of extra virgin olive oil or a final sauté. The name "ciavarro" evokes the idea of intermingling and abundance: a collective dish, cooked in large quantities on feast days or religious occasions, served in steaming bowls as a sign of community and solidarity. Today, Ciavarro di Ripatransone is celebrated as an iconic dish at festivals and reenactments, becoming not only a gastronomic experience, but also a journey into the memory and traditions of the Piceno peasant civilization.