Hand-chopped beef tartare, served with creamy marrow cooked at low temperature and then roasted, accompanied by a velvety homemade mustard mayonnaise.

Bread crostini with ciauscolo i.g.p. (a typical cured meat from the Marche region) from the Genga salumificio and fresh pecorino cheese

Not just an appetizer, but a journey through the Marche region, celebrating the joy of togetherness and sharing.
Ciauscolo I.G.P., Carpegna D.O.P. prosciutto, and our full selection of local artisanal cured meats, served with Urbino-style crescia and sautéed herbs, accompanied by our selection of cheeses, honey, and preserves.

Our hot hors d'oeuvres offerings include stewed tripe, borlotti beans with pork rinds and sausage, and lamb offal served with toasted bread.