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 Osterie d'Italia 2007 Slow Food Edition
Mondavio lays down at the summit of one of the many hills which shape the scenery of the Marche, always switching from valleys to crests. Looking up from the coast it seems like a big comb had passed through the landscape from mountains to sea. On the top of the hill, just in front of the fortress built by the greatest military architect of the whole Renaissance, Francesco di Giorgio Martini, we find this pretty and cosy restaurant. A first quick look at the menu reveals the two cores of the culinary philosophy of the restaurant. The first is connected to the typical food of the region: mushrooms or truffle crostini (toasted bread), tagliatelle al ragù (tomato and meat sauce), tacconi allo sgagg (pasta made with broad beans flour with lard and garlic sauce), the classic passatelli in brodo (a kind of pasta made up with grphped bread and parmigiano cheese in a light bouillon), gnocchi al sugo d’anatra (gnocchi’s in a duck sauce), cappelletti in brood (homemade pasta filled with meat in a light bouillon), pasticciata alla pesarese (hodge –podge with clove spice). The menu has also a second side, where tradition and fantasy leave place to a less fancy way of cooking for a more heterogeneous public: various sorts of grilled meat, fillet prepared with different ingredients, still high quality dishes, thought for less curious guests. The owner himself makes homemade cheese and a careful and wide selection of cheese is offered. Zuppa inglese (dessert with cream and liqueur), crostata’s (the typical Italian jam tart), spumini alle mandorle (base of hazelnut soft ice-cream), biscuits: all homemade desserts as a perfect conclusion of the meal. A rich selection of wines, principally out of the region, is paired with all the courses. Fur further information please visit the Slow Food internet site
 Guida L'Espresso i Ristoranti d'italia 2007
Born at the foot of the Rocca roveresca, symbol of the city, this restaurant offers a regional cuisine close to the tradition, and using great local ingredients: tacconi allo “sgagg” (pasta made with broad beans flour with lard and garlic sauce), passatelli asciutti (a kind of pasta made up with grphped bread and parmigiano cheese with a sauce), agnello fritto (fried lamb), homemade cheese are the strong pont of a very wide ranging menu. When the right season comes, delicious mushrooms and truffle dishes are available. Good wine menu and very keen family run. Only 30 Euro.
Fur further information please visit Ristoranti d'Italia dell'Espresso
 Gli Alberghi di Veronelli
Halfway between Pesaro and Urbino, just in front of the Rocca roveresca, lays an ancient locanda (inn), in further times rest stop for wayfarers, nowdays a pleasant hotel managed with a careful famiy run.
Fur further information please visit Veronelli Editore internet site
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