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Our menu is in "continuous evolution", the dishes change periodically according to the seasonal rhythm of the raw materials used.

Our appetizer is a taste of local cold cuts and farm cheeses that is paired with different seasonal preparations including: basket of puff pastry stuffed with vegetables or stracchino and rocket pesto, polenta in crust, spelled salad BIO with seasonal vegetables , cherry tomatoes with "gusutta", omelette with vitalbe or soft eggs with black summer truffle, rustic crescia with rosemary, cicerchia and potatoes.

All pastes (except for those made with organic spelled) are prepared at home, as well as bread and crescie, using only local flour and organic eggs. Depending on the season you can find: passatelli all'Urbinate with asparagus and saffron of Montefeltro, potato gnocchi with wild boar or hare, tagliatelle with rolling pin with duck, triangles radicchio and pine nuts with fossa cheese, gnocchi of potatoes with nettle summer black truffle, BIO spelled tagliatelle with yellow pumpkin and local sausage or with seasonal vegetables and wild fennel, strozzapreti with local sausage, cherry tomatoes and rocket pesto or with cream of leek and cauliflower and pecorino di fossa. Many types of vegetable soups or with indigenous vegetables such as the Serra de 'Conti cicerchia and the sulfino bean.

Many of the meats come from our farms, others from small local producers, which breed their animals in the wild or semi-wild. We prefer wild game, like wild boar and hare, because it is indigenous and very tied to the rural traditions of our areas. Depending on the season you will find: sliced ​​Marchigiana on the grill with Cervia salt and rosemary, typical pork fillet on the grill with Cervia salt and rosemary, braised wild boar with beer, marinade of Marchigiana or typical pork with lemon mixed salad typical pork shin in a wood oven, shoulder and leg of pork in a wood oven, local rabbit stuffed with meatloaf or vegetables in "fricò", guinea fowl or chicken in a pan with olives, capers and tomatoes. In addition to meat, we also offer some alternative vegetable-based preparations.

Our garden, every season, gives us the vegetables and fruits that we use in the kitchen or turn into jams or fruit juices, where no added preservatives or flavorings are used, but only raw cane fruit and sugar. Among the side dishes you can find: Sompiano potatoes with rosemary, freshed herbs, chard and chicory, the "flag", steamed vegetables according to the season, vegetables au gratin.

The sweets never fail: birramisù, saffron panna cotta with honey and Cervia salt, chocolate salami flavored with Varnelli with pear cream, dark mousse and habanero with cocoa and hazelnut crumble, corn shortcrust tart and marmalade at home, homemade ice cream with amaretti and sapa, beer muffin on angelica pear cream.

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