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.