LE MARCHE’S TRADITIONAL CUISINE<\/p>\n
Restaurant<\/h1>\n<\/div>Our Agriturism provide for excellent traditional local dishes, all homemade, they are healthy dishes with genuine tastes, we make them with natural ingredients self-producted.<\/p>\n
The dining room is luminous, there are two large windows looking in the garden and at the centuries-old walnut, home of really curious squirrel, who use to look at guest from the windows.<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>![\"Agriturismo](\"https:\/\/www.anticomulino.it\/wp-content\/uploads\/2015\/08\/ristorante-1a.jpg\" "\\"ristorante-1a\\"")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>NATURAL INGREDIENTS OF OUR PRODUCTION<\/p>\n
Typical Dishes<\/h1>\n<\/div>Restaurant is reserved to our guest.<\/p>\n
As first plate we serve a selection of home made pasta as: gnocchi, ravioli and the famous \u201cPolentone\u201d with porcine mushrooms and truffles from Sibillini Mountains, we make the flour with our mill, using a stone wheel. As second plate we usually prepare meat as: lamb, goat, pig, we also have: chicken, guineafowl, rabbit.<\/p>\n
We also provide vegetable side dishes, all of them homemade, coming from our vegetable garden, of which we are proud. In our vegetable garden we produce: salad, tomatoes, zucchini, aubergine, cucumber, beetroot and chicory. Sometimes will be available Perennial Goosefoot, a vegetable with the scientific name of: \u201cChenopodium bonus-Henricus\u201d, it is a wild kind of spinach, typical of middle mountain area, from 1000 to 1800 above sea level, particularly in Sibillini Mountain, for to they similarity to spinach they are prepared in the same way, but they have better taste.<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n\t\t
Our Agriturism provide for excellent traditional local dishes, all homemade, they are healthy dishes with genuine tastes, we make them with natural ingredients self-producted.<\/p>\n
The dining room is luminous, there are two large windows looking in the garden and at the centuries-old walnut, home of really curious squirrel, who use to look at guest from the windows.<\/p>\n<\/div>
<\/span><\/div><\/div><\/div>NATURAL INGREDIENTS OF OUR PRODUCTION<\/p>\n
Typical Dishes<\/h1>\n<\/div>Restaurant is reserved to our guest.<\/p>\n
As first plate we serve a selection of home made pasta as: gnocchi, ravioli and the famous \u201cPolentone\u201d with porcine mushrooms and truffles from Sibillini Mountains, we make the flour with our mill, using a stone wheel. As second plate we usually prepare meat as: lamb, goat, pig, we also have: chicken, guineafowl, rabbit.<\/p>\n
We also provide vegetable side dishes, all of them homemade, coming from our vegetable garden, of which we are proud. In our vegetable garden we produce: salad, tomatoes, zucchini, aubergine, cucumber, beetroot and chicory. Sometimes will be available Perennial Goosefoot, a vegetable with the scientific name of: \u201cChenopodium bonus-Henricus\u201d, it is a wild kind of spinach, typical of middle mountain area, from 1000 to 1800 above sea level, particularly in Sibillini Mountain, for to they similarity to spinach they are prepared in the same way, but they have better taste.<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n\t\t
Restaurant is reserved to our guest.<\/p>\n
As first plate we serve a selection of home made pasta as: gnocchi, ravioli and the famous \u201cPolentone\u201d with porcine mushrooms and truffles from Sibillini Mountains, we make the flour with our mill, using a stone wheel. As second plate we usually prepare meat as: lamb, goat, pig, we also have: chicken, guineafowl, rabbit.<\/p>\n
We also provide vegetable side dishes, all of them homemade, coming from our vegetable garden, of which we are proud. In our vegetable garden we produce: salad, tomatoes, zucchini, aubergine, cucumber, beetroot and chicory. Sometimes will be available Perennial Goosefoot, a vegetable with the scientific name of: \u201cChenopodium bonus-Henricus\u201d, it is a wild kind of spinach, typical of middle mountain area, from 1000 to 1800 above sea level, particularly in Sibillini Mountain, for to they similarity to spinach they are prepared in the same way, but they have better taste.<\/p>\n<\/div>