I’ll have the tagliatelle with beans, please.
If you’ve made it to Pesaro, you are in the land of good eating. In the old town you will eat well at Zongo, Pasqualon, La Guercia, and Il Moletto. Venture out of town, to Il Sentiero, for example, or to Gennaro, and you will experience both extraordinary natural beauty and culinary excellence. Continue reading
If it’s agriturismo, it’s got to be good
Above, a local delight called cassone. The flat bread they make in the Marche and Emilia-Romagna, called piada, is folded over mixed greens or tomato and mozzarella or onion and sausage or mixed grilled vegetables, then grilled and cut. You can make a meal out of cassone. Often, however, they are served as a little appetizer with apperitvo. Shown above, an exceptionally good cassone from Il Sentiero, an agriturismo in the Marche region. Continue reading