Sea, hills, mountains and a temperate climate make the lands of Pesaro and Urbino a precious basket of jewels of cuisine. The clearest example is probably the truffle celebrated in the fairs of Sant’Agata Feltria, Sant’Angelo in Vado and Acqualagna, which is the capital of the truffles.
The cooking of fish, rich in basses, giltheads, brills, sea crayfish and shrimps, turns into ancient recipes such as the fish soup “alla pesarese” or the cooking in “arrosto segreto”.
The numberous recipes of the master Rossini, born in Pesaro and well-known gourmet are reproposed in modern ways.
Bianchello del Metauro and Colli Pesaresi, red, white, rosé and new wines complete the richness of products which need to be “rescue” and doc wines to be tasted.
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