The valley along the River Metauro – ending its run in Fano – and the Montefeltro are lands full of traditional tastes, still little known. The culinary art can be regarded as heritage assets. Our main goal is to enhance our territory through a gastronomic journey by discovering a selection of old savoury recipes. To this end, we will organize dinners every week where you will be given the chance to taste some of our local products: the casciotta from Urbino, the pecorino di fossa, unleavened crescia, the ham from Carpegna, …

Bombolini (sea snails)

Every family has its own recipe: our housewives are particularly able in cooking bombolini (sea snails) and everybody considers it a great delicacy. Removing the little mollusk by using toothpicks may seem like a ‘hard’ work, but after a while you will feel amazed at looking at the shells in your dish that have been accumulated in a short time.

Ingredients: 1 kg of sea snails, 2 cloves of garlic, 1 handful of parsley, 1 bunch of marjoram, 1 sprig of fennel, 250 grams of tomato sauce, 1 cup of extra virgin olive oil, 2 glasses of white wine, salt and pepper. After repeatedly washed the sea snails, boil them in salted water and then drain them. In a saucepan fry the crushed garlic cloves when they start to brown add some parsley, marjoram and fennel coarsely shredded. Shortly after pour the sea snails, some salt and pepper and mix them. Let them cook for about twenty minutes basting them in white wine, then add some tomato sauce and cook them for about an hour on low heat.

Cuttlefish with peas

Strip and thoroughly clean the cuttlefish in order to take away some useless parts such as bone, viscera, eyes and bladder ink. Then cut the cuttlefish into strips and the tentacles into small pieces. Separately, in a saucepan, prepare an onion mince and then put it onto the fire by adding olive oil. When it begins to brown, add the cuttlefish and a pinch of pepper. When the cuttlefish begins to brown, add water and a little tomato conserve. As soon as the sauce begins to boil down and the cuttlefish to be almost cooked, pour the already stewed peas into the pan. Cook them for ten minutes and then they are ready to be served.

Salted codfish with roasted onions and potatoes

Brown three big onions, cut into thin slices, pour half a glass of milk and have it boiled down. Then, put the onion into the pan where the salted codfish will be cooked and put a layer of four potatoes, peeled and cut into not too thin slices. Separately, in a bowl, season the codfish (one kilogram), already cut into small pieces, with olive oil, a handful of chopped capers, a few grains of raisins softened in hot water and two handfuls of breadcrumbs. Mix everything well and lay over the potatoes. Pour a glass of wine, one of milk and five tablespoons of olive oil. Put into the oven at 170 degrees and bake it for an hour. Serve hot.

Ray with peppers

Boil the ray in salted water for 15-20 minutes, then removed the bone and the skin and put the ray-meat into a large serving dish. Then pour over the hot sauce in the following way: deep fry garlic and parsley, pour the peppers cut into small pieces. Then add salt and a pinch of hot pepper. Let it cook for 10 minutes, then pour the tomato sauce. Let it boil down, then add a glass of hot water and cook over low heat for about an hour. The sauce is ready.

Spaghetti with squills

Put the squills into a little boiling water for 2 minutes, drain, peel and chop them into very fine pieces. Pour into a pan half a tablespoon of olive oil, chopped fresh parsley and garlic. Sauté for 10-12 seconds, add the squills and their cooking water. Cook them for 10 minutes over low heat. Pour them over boiled spaghetti, a sprig of parsley, sauté and serve it immediately.

 Fish soup from Fano

Ingredients for 6 people: fish (squids , monkfish, dogfish , mullets , rays, cods, gurnards, etc.): 1,5 kg, a stick of celery, a large onion, a carrot, two bay leaves and three black peppercorns, a sprig of parsley, a glass of olive oil, a clove of garlic, salt and pepper, a glass of white wine and two cups of peeled tomatoes, toasted bread. Clean the fish by removing heads, which are boiled (with other scraps ) in water, celery, carrot, half onion, bay leaf, pepper. Meanwhile dry the other half of the chopped onion in olive oil, garlic with parsley and then add the squids cut into strips. Season them with salt and pepper and pour the white wine that will evaporate over high heat, reduce heat and add the peeled tomatoes. In the meantime pass heads through a sieve and pour the broth on the squids and then add the other types of fish (the last ones shall be the fastest and most delicate in cooking). Let it boil for a few minutes and then serve on plates with slices of toasted bread in the bottom.



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