Food and wine connoisseurship

Nearby the Country House “Il Pignocco” you will find many typical restaurants, where to taste the tit-bits of our cooking. If you are looking for new flavours and gastronomic experiences, you will be surprised by the authenticity and the simplicity that serve at table  the perfumes of the land and the sea without altering the natural tastes. As a matter of fact our cuisine sinks its roots in the rural tradition, in those dishes that are called "poor", but that are able to give enjoyments of a unique and indescribable wealth.

The most classic seaside dish is "brodetto" (fish stew): a soup made of assorted fish, cooked over a slow fire after frying together tomato, pepper, salt, onion, carrot, or celery, and served with an accompaniment of slices of toasted bread. Another tasty seaside dish is grilled blue-fish: mackerel, anchovies or small sardines cooked in a covered frying-pan, with coals above and below; then mixed fried fish; spaghetti with clams. Mountain cuisine boasts as first courses luxury soups such as cappelletti in capon broth; passatelli in fish broth, made with bread crumbs, flour, eggs and flavoured with lemon ring and nutmeg; pasta coi ceci (pasta with the chickpeas); millefoglie – layers of home made pasta, alternating with layers of white sauce, parmesan cheese and meat sauce; potato gnocchi.

And then the piadina stuffed with sliced ham, salami and cheeses; crescia di pasqua; Pandolce; crackers and, thanks to the mild air that climbs from the sea, the grapevine grows, from whom the red wines of the pesaresi hills is obtained. In the near town of Acqualagna, dishes made with the most precious fruit of these hills are to be remembered: dishes with truffles. And exactly in Acqualgna, capital of truffle, between October and November the National Fair of the truffle is held. In Cartoceto crushers that produce extra virgin olive oil of excellent quality operate;  the olive oil has been awarded the D.O.P. mark (denomination with a protect origin).