Primavera Spring
Seasonality is the heart and soul of Italian cooking, fresh ingredients bursting with flavor. Our menu changes almost daily. Here is a bit of what to expect to whet your appetite.
Antipasti
Crostini con aglio, olio e pomodoro
Grilled bread with rubbed with garlic and olive oil with tomatoes
Griglia asaparagi alla lemoe e olio
Grilled asparagus with lemon and olive oil
Primi
Minestra di pisellie e fave
Pea and fava bean soup
Quadrucci in brodo
Handmade pasta squares in broth
Secondi
Spezzatino di vitello con cipolle al forno
Braised veal with spring onions in the wood burning oven
Quaglie al forno
Quail roasted in the outdoor oven
Pesce
Brodetto all Marchegini
Marche classic fish stew
Griglia branzino con coarciofini
Grilled sea bass with baby artichokes
Trigle al prosciutto
Baked red mullet stuffed with prosciutto and sage
Orade all'anconetana con salsa del papa
Grilled orata with anchoive sauce
Contorni
Rape saltate in padella
Sauteed baby white turnips
Fava Nareccia
Fava bean salad with dill, anchovies and capers
Dolci
Crostata di frutta
Open faced pie with fruit
Tortina di Marmellata
Jam tart
Miele Torta
Honey cake
Mark Your Fall 2008 Calendars!
- October 23-27 Truffles, Mushrooms & More at La Tavola Marche
- October 30-November 3 Truffles, Mushrooms & More at La Tavola Marche
La Tavola Marche Grand Opening Program!
- Professional New York chef as Executive Chef.
- Full-board and half-board available
- Complimentary wine and snacks in room upon arrival
- Fresh-cut flowers in each guest room
- Attend local seasonal festivals
- Long stays and customized holidays available by request
- Week and half-week stays available (3 nights/4 days)
- Custom packages available
- Entire estate rental available
- Chef will pack you a picnic lunch
- Nature walks
- Gather fruits, nuts, and wild edibles—even truffles—all on the property
- Swimming pool
- Personal chef available
Full Program Available Soon!
- 5+ culinary courses offered on local specialties—2 activities per day, including 2 vineyard tours and tastings
- Introduction, regional tours, and tastings of local products
- Small groups—6–10 people per session
- Complimentary house wine included
- Spiral bound cookbook of all recipes from activities and courses
- Complimentary apron for each guest in the culinary program
- Guest Chefs and other special guests, including locals to help teach programs
- Guided tour of cities of interest in the area
- Afternoons at leisure with free time for personal exploration
- Shuttle service to airport and train station/li>
- Luxury air-conditioned private coach service for excursions
Activities Available By Request
- Daily open market trips and input on menu selection
- Wild boar/pig roast on property
- Olive press tour and tasting
- Harvest seasonal product
- Vineyard tour and tasting
- Outdoor oven cooking
- Vegetable garden tour and foraging of wild fruits and vegetables
- Farm visits
- Cheese making lessons and tasting
- Sausage making and tasting—wild boar, etc.
- Honey tasting, a specialty of the region
- Pasta making
- Truffle hunt
- Spa day at local hot springs and thermal spa
- Fishing trip (in season) to Pesaro, Senigallia, or Rimini for a beach excursion to the Adriatic coast
- Trip to the coast for seafood tasting—"Italian sushi"
- Picnic lunches
- Buon Viaggio 7-course wine paired dinner with special guests
- Hot air ballooning excursions for an additional charge
- Celebrity and guest chef appearances
- Behind-the-scenes kitchen tours at local trattoria’s and osteria’s
- Bocce ball on premises