Where to Eat in Province of Pesaro and Urbino: The Best Restaurants and Bars

Maximum Dionysius, owner and chef of the restaurant The Cuciniere Fano, enjoying a very strong experience behind around the world, including Monte Carlo, Imola and New York. In his career he can boast experience in restaurants of international caliber like the Restaurant Du Port in the Principality of Monaco, the San Domenico restaurant in Manhattan and many others around the world. Massimo's talent is now transforming into a kitchen able to amaze with original proposals, all based on the ground floor kitchen and meat: in the menu are, in fact, kangaroo meat coming from the state of Queensland - Australia - one of the areas with the low environmental pollution in the world; Then bison meat, but also in addition to the Cinta Senese pig sliced ​​from Marchigiana cattle beef.

L'Osteria del Brigante, attentive to the care of the guests in every detail, in a cozy, warm, elegant and cozy, offers typical products of high quality and traditional recipes with pasta strictly "handmade" and homemade cakes, with some tasty contamination with the flavors of Puglia The menu ranges from the robber's proposals to those of fish meat fulfilling every desire, from oysters to cappelletti in broth, the fish soup to the rotation of cheese, up to the Florentine and the mixed grill. The fish is present in a wide variation, ranging from "raw" dishes finely and delicately processed, the result of secret family recipes. The meat dishes vary according to season and availability of cover, in addition to the "classics", many tasty specialties. For lovers of the flavors of the past will surely like "The Shard of Brigante," pot luck, ancient invention of the family, which today provides an inviting blend of sausage, meatballs, veal and costarelle tacks, all flavored with a slightly spicy sauce . A quick look at the wine list is able to enchant even the most demanding enthusiasts: 250 national labels present, with a good representation of white and red, not to mention the French champagne and dessert. And for those who want to take only a few glasses, no shortage of half bottles, including famous names like Sassicaia and Amarone. The tradition of "homemade", of course, is the host even in the proposals of sweets ... And if you want to end the meal really in beauty, Brigante also boasts a wide selection of peaty whiskey, brandy and rum.

The philosophy of our restaurant cannot exclude the nature of our farm, which rears pigs and cattle but also offers a wide variety of courses which are the outcome of our best culinary tradition. So you can eat "crescia sfogliata" (a kind of puff pastry flatbread) with the homemade cold cuts, fresh handmade pasta which can be flavoured with different types of "ragu" sauces, with or without meat and the best assortment of vegetables that the season offers; we also have a special attention for the excellent products coming from the surrounding woods such as wild asparagus, mushrooms or truffles picked by our own personal reliable gatherers. All this ensures that the ingredients we use are inextricably linked to the seasonality. Sometimes you will find ingredients which are not strictly typical of our area, but if they are carefully selected, they are essential in enriching our courses. Despite our culinary guidelines, many vegetarians are also loyal clients of ours. We also know how to prepare for celiac sufferers.

The Osteria is located in the historical borgo of San Giovanni in Marignano, just 20 metres from the bell tower, it is in a building that belonged to count Spina from the early 400's.Inside there is a small but pretty restaurant/wine bar, where the paintings and photographs change periodically, as local artists expose. On Wednsday evenings a live music set takes place, but the main attractive is the food as we only use fresh and seasonal products, revisiting traditional dishes and inventing new ones,we mainly have a meat menu. All sweets, pasta are home made, and our cheeses and salumis are locally produced by small artisans. In the summer our guests will be eating in the open air. The osteria is open at lunch and dinner from Tuesday evening to Sunday evening.