Macerata and Province creativity and tradition

At the Osteria dei Fiori, the menu changes at different times of the year, on the basis of what the land offers in various seasons, however…some dishes are always available:

• Panzanella and ciauscolo, local cheeses, cheese pizza and vegetables in a sweet-and-sour sauce
• Tagliatelle in a duck meat sauce, organic cereals and pulse
• Rabbit porchetta, pork fillet in a vino cotto sauce
• Vegetables in thousands of ways and numerous sweet ought-nots

Using fresh and strictly quality local produce, in combination with a selection of exclusively Marche wines chosen by Letizia e Paolo Carducci.

We also offer a small tasting menu called “I sapori della nostra terra”, just to introduce you to the local cuisine.

On our menu are also vegetarian meals and in collaboration with the Italian Celiac Association we prepare gluten-free dishes.

Summer Menù 2010

Starter

• Mixed house hors - d’oeuvre with salami, cheeses, pickles….
• Toasted bread with tomato and ham
• Wet bread with oil – pennyroyal and a traditional salami
• Cheese mousse and aromatic herbs with raw vegetables
• Ewe’s typical cheese combinated with typical dried figs
• Grilled ewe's cheese and fresh salad
• Typical Cheeses selection with pears, nuts and jam
• Scrumbled eggs with truffle and cereal toasted bread
• Chicken salad with lettuce, wild chicory, rocket, apple, peanuts, chicken’ breast and balsamic vinegar
• Gardenia salad with lettuce wild chicory rucola apple orange nuts
• Swordfish carpaccio (marinated paper-thin slices) with lettuce and Mandarino Varnelli liquer
• Warm octopus salad and steamed potatoes
• Mixed selection of hot vegetables

La Pasta

• Ravioli stuffed with ricotta cheese with aubergines and tomato’ sauce
• Vincisgrassi - Tipycal lasagne from the oven with meat ragù
• Tagliulì pelusi -Ribbon like-noodles with tomato’ sauce chick peas and bacon
• Rice –‘risotto style’ with fresh aromatic herbs
• Spaghetti Bhoemien with cherry tomatoes, basil and olives
• Spaghetti with pesto sauce made with rucola nuts and cheese
• Rice –‘risotto style’ with spinach and shrimps
• Spaghetti with sardines and tomato’ sauce

Main courses - Meat and fish

• Typical stuffed rabbit with herbs from the oven
• Grilled fillet of pork and “vino cotto” sauce
• Grilled veal loin guarnished with cooked vegetables and aromatic butter
• Grilled veal bites with salt and rosemary guarnished with lettuce
• Slices of well done roastbeef with cherry tomatoes, rucola and parmesan
• Slices of well done roastbeef with ricotta cheese and aromatic herbs
• Roasted Makarel fish with sauce of citrus fruit
• Fillet of cod fish from the oven with zucchini and cherry tomatoes

Cakes – Desserts homemade

• Homemade lemon’s ice cream with strawberry’s sauce
• Coffee and aniseed ice cream
• Rhum savarin (Sponge-cake like Babà) with fruit salad
• White ice cream with typical wine’ sauce
• Tarte with homemade marmalade
• Hot Chocolate' sponge-cake and cherry sauce
• Mixed local homemade biscuits