Homemade pasta such as tagliatelle, cappelletti, tortelli, ravioli, strozzapreti, and passatelli (a typical peasant soup). Grilled meats and fish - the famous "rustida", and soups, such as the typical fish broth that is the speciality of the Adriatic coast. Salami and other cold pork meats and vegetables, served with piada, an unleavened, flat, circular bread, which is eaten hot.
Relive the Middle Ages in the many fortresses, ancient villages and castles of our region.
We are proud of our culinary efforts to recreate the tastiest and most interesting traditional medieval dishes, all made possible thanks to the hard work of our passionate researchers.
Our finest restaurants can propose a number of unique and sophisticated menus for you and your guests: perhaps you'll choose a feast identical to the banquet prepared centuries ago for the wedding of Federico II of Montefeltro's daughter.
You and your guests will be served by a professional staff wearing period costumes while listening to the soft tones of Medieval instruments playing the exquisite music of many centuries ago.
Our recipe: the piada
The piada is one of the principle symbols of our cooking. It is called piada because it is pressed flat. This unleavened bread is served with the many different flavours of our cooking from sliced cold meat to squacquerone cheese. Here's how to prepare it. This recipe was taken from one of the many books dedicated to the history and preparation of our traditional regional cooking, published by the Panozzo publishing house in Rimini.