The restaurant at Farm-house Le Bucoliche

Our kitchen starts from the vegetable garden, orchards and free-range livestock of the farm. Marche recipes, simple cooking techniques. Vegetables, oil and meats come from our own fields or from small local producers. Bread and pasta are made fresh every day, in-house.

The menu follows the seasons and changes frequently, depending on what's being harvested. Among the appetizers: artisanal cured meats, local cheeses, sweet and sour vegetables, wild herb frittatas. Among the first courses, all prepared in-house: tagliatelle al ragù bianco, vincisgrassi, passatelli in brodo, gnocchi with vegetables from the garden. Among the main courses: coniglio in porchetta, grilled pork, scottadito lamb, baked eggs with vegetables. Seasonal side dishes: salads, baked potatoes, gratined vegetables. To finish: homemade jam tarts, ciambellone, honey panna cotta.

Our wine list features local wines: whites for appetizers and first courses, reds for meats and grilled dishes, sweet wines and vin santo for desserts. Upon request, we recommend pairings by the glass or bottle.

Bread and pasta are kneaded fresh daily with selected flours. Extra virgin olive oil is produced on the farm. With the fruit and vegetables from the estate, we prepare jams, preserved vegetables and conserves, which appear on your table and, when available, can also be purchased.

For children we have high chairs, smaller portions and simple dishes. After lunch or dinner, they can play in our outdoor spaces.

For birthdays, dinners with friends and small celebrations, we organize dedicated menus: outdoor tables in the fine season, indoor dining rooms in the colder months.