OUR COOKERY

The kitchen is directed by Giancarla and her collaborators. They wait typical and local food like: noodles with meat sauce Marche, hand made cappelletti in broth, gnocchi with duck sauce, roast rabbit, roast goose with potatoes, roast pig, grilled lamb and many other typical dishes. The kitchen staff attends periodically update courses to create and present new dishes like: “panzerotti” made with potatoes, a heart of mushrooms, tomato and basil; “creste di gallo” with basil; noodles made with spelt flour with “fossa cheese”; “millefoglie” of veal with a variety of vegetables; sliced fillet of “manzarda” meat of Marche with flakes of black salt; loin of lamb with mustard and at last delicious home-made desserts. Of course, all these meals are served with fine wines selected by sommelier Barbara.