Typical menu of the days of vacation in the Adriatic coast of the Marche, to start...the famous cozze gratinate, where the authentic flavor of the sea is enclosed in these mussels and in the flavored bread, made crispy by the gratin.The tagliolino (strictly handmade) with fish sauce, which in our area is called allo scoglio, is rich in clams, mussels, cuttlefish and mantis shrimp.The gallinella di mare that in our area is called mazzola is grilled and then laid on a fennel and potato puree, enhanced by crispy bacon and aromatic herbs.My shortbread tart has crumbled toasted almonds in the dough and homemade bitter orange marmalade. A combination that brings out contrasting flavors of bitter sweetness and softness and crunch.Matching wines are:in entry Bianchello del Metauro fresh and lively with delicate hints of nectarine and Verdicchio dei Castelli di Jesi more structured, fresh, savory with an aftertaste of bitter almonds both are a perfect match for fish dishes.

Flavors and colors of the Adriatic

The idea I wanted to bring to my kitchen is to combine many ways of experiencing the local traditions I grew up with and share them. This simple menu is zero kilometers, as I harvest some vegetables here in my home garden chosen and treated with the care they deserve.This vegetarian menu will amaze you and accompany you in the discovery of new scents and flavors!Marche's puffed piadina will be the prelude to the main meal accompanied by seasonal vegetables, tomatoes and onions au gratin.Lasagnetta with rolled pasta with asparagus, peas, fava beans and artichokes are pure joy for all tastes.This is followed by zucchini stuffed with eggs and parmesan cheese.To finish, a fresh mascarpone cream with fruit compote from our orchard.

From the home garden fragrances and flavors in celebration

Traditional 4-course local seafood menu including appetizer, first course, second course and dessert.Marinated mullet and creamed codfish will be the prelude to the main meal.Passatelli in fish broth is a typical first course of Pesaro: the heads of the baganello fish (also 'paganello' or 'pagello') are used to prepare the broth, while the fillets of this small local white fish are the stars of the second course, baked au gratin with artichokes.To finish, a spoon dessert of custard and strawberry compote.

Traditional local fish menu

Rimini in winter has its charm, like the sea that is not crowded, confusing , noisy, like the 'summer but silent and a little melancholy, beautiful. A 'chance to discover it and maybe stop and eat at my house. I would like to propose you a menu of Tradition. With Piada(the bread of Romagna), with Cappelletti (a stuffed pasta cooked in broth that is eaten on special occasions, such as Christmas parties), with Beef Stracotto where the meat cooks slowly for several hours , served with its very good sauce. Finally as dessert the Zuppa Inglese, Tiramisu or Ciambella: I leave the choice of dessert to you. All accompanied by local wines from my region; an aperitif and a short demonstration with tricks and secrets for making Cappelletti awaits you