Ristorante Da Ottavio

Standing in a peaceful village in the Montefeltro region, with spectacular views of Mount Aquilone in Perticara on the horizon, this restaurant is run by the Bernardini family. Here the delicious dishes of local tradition are prepared by the skilled hands of Mariolina, assisted by Fabiano and her sisters. It serves delicious flatbreads filled with vegetables, onions and courgettes, along with o . . . >>>

Standing in a peaceful village in the Montefeltro region, with spectacular views of Mount Aquilone in Perticara on the horizon, this restaurant is run by the Bernardini family. Here the delicious dishes of local tradition are prepared by the skilled hands of Mariolina, assisted by Fabiano and her sisters. It serves delicious flatbreads filled with vegetables, onions and courgettes, along with other tasty starters such as wild radicchio with plums, traditional bread, egg and cheese bustrengo, ham, Fossa cheese and leek and cheese “pie”. First courses, which are all homemade, include delicious capelletti pasta parcels served in broth or with sauce, including traditional meat sauce, “crazy” first courses with wild herbs, pasta with bladder campion, “cappellettoni” pasta parcels with Ricotta and “grated” dishes (made using a mixture of bread, flour and grated cheese served with Borlotti beans). Also offered are traditional tagliatelle with Porcini mushrooms, pappardelle with hare sauce, tortelli filled with chard and gnocchi with Fossa cheese. The meat is also excellent with dishes such as lamb cacciatore with cooked baby chard (an ancient recipe passed down by dad Ottavio, to be enjoyed with freshly-prepared piadina), pork loin with almonds, roast beef with spicy aubergines, guinea fowl with fruit or grape must reduction, roast suckling-pork style rabbit and pan-fried chicken with grapes. Desserts include milk pudding, ring cake, pineapple or pear cake and, when in season, sweet Easter cake. Wines include excellent Sangiovese and Albana by local producers, as well as other select national labels.