Storia e curiosità

The osteria was founded in 1999 as a family run delicatessen.Then the owners decided to try something new; in the adjoining building they have made a small dining room turning the shop into a mini restaurant, while maintaining the possibility of "take away".

I nostri piatti per il Menù della Sibilla

Vincisgrassi (Available all year) This is a lasagne that is typical of the Marche, which the osteria makes with a sauce using only beef and pork sausage.

Cosa c'è nel piatto

The products used...  

The meat used for the sauce is organically farmed. The mozzarella is produced using milk QM (Quality Marche) a certification that signifies high quality, free of preservatives and dyes, produced in an environmentally and animal friendly manner. A local artisan pasta factory makes the puff pastry.

...And their producers  

The mozzarella is produced by the farming enterprise Azienda Agricola Di Mulo Roberto Filippo. The meat comes from the biological farm, The Corradini.

Production Method  

The meat comes from animals that are fed organic produce (IMC certification). The cattle are raised in a very spacious barn, which is light and airy, made of wood, and allows the cattle to move in their stalls. The pigs, after weaning, are kept outside. The mozzarella is made with milk produced by cows that are fed exclusively with hay and no GM raw materials, in stalls, which are technologically advanced. When the cows feel the need to be milked, the cows go voluntarily into the milking station where a ‘futuristic’ robot handles the control and storage of milk.

These products help biodiversity

Organic production ensures the maintenance of a balanced agro-ecosystem by encouraging a variety of plants and animals. Organic farming that produces food for animals in a non-intensive manner contributes significantly to the maintenance of the natural equilibrium of the environment.