Osteria Del Poggio Di Rubini Edward
Frazione Poggio, 57
60020 Ancona (AN) 071-2139018
The Crithmum maritimum is a perennial plant that grows the sand or on the cliffs overlooking the sea, and is widespread in the Black Sea coast to the Mediterranean to the Atlantic. In these places the Linnaean binomial definition leaves room for many different synonyms: Only in Italy it is called critmo, cretamo, crista marina, sea fennel, Baciccia grass of St. Peter ...
the stretch of coast south of Ancona, dominated by Mount Conero, it called " spaccasassi .
I confess, I had never heard of it and I had a taste of it, before going on a cold December day to a hot meal bed.
The best way to enjoy the spectacle offered by nature Conero promontory, which interrupts an almost continuous sandy strip of Frentani to the coast, is the provincial road No. 1, about 23 km of tortuous journey, but of great scenic beauty through, among others, the fraction of the knoll where you will find our inn.
The environment and atmosphere is spartan at the same time, accommodate the space where there is cozy, with exposed beams and a small fireplace. The room was full of food
rustic, flavorful, pleasant and plentiful, with the formula of the same menu for everyone. Marche various appetizers appetizers: cheese, ciauscolo and other meats, pickles among them being precisely the "spaccasassi", followed by a first: ravioli stuffed with white scioglievolezza great palate, and accompanied by excellent porcini mushrooms ( modest amount but in fact there were still other courses); homemade pappardelle with wild boar well seasoned and tasty, with mixed grilled kebabs, white meat, sausage, beef and lamb served on a separate plate, grilled vegetables and roast potatoes rite.
On the sweet menu you can not say much because, in this case, the cake was brought by the spouses. The owner, a young aide (the daughter of 4 years) there has still served a taste of nougat, panettone and homemade desserts.
Beyond the sumptuous menu only, courtesy, attentive stonemason has peered into the official menu in estimating the cost of 30-35 euro a traditional lunch.
To suggest a visit in May, before we start the big summer rush, the air is sweet and the Riviera covers lavender, broom and ... spaccasassi!
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