Traditional Macerata biscuits
May 6, 2019
Rabbit in porchetta with wild fennel
October 12, 2020

Grilled pork fillet with cooked wine reduction and Colfiorito red potato purée

Pork has always played a central role in local cuisine and even if “nothing is thrown away” for this dish, a chosen cut is preferred, bordered with bacon and sage leaves, grilled and sprinkled before serving with a reduction of cooked wine and fresh aromatic herbs. The succulent preparation is enhanced in combination with a steamed potato with the skin. A classic from the Osteria dei Fiori to cultivate the pleasure of sitting at the table and be amazed at every bite.