The tantalizing sautéed perfume in the air gets the taste buds ready to enjoy a dish rich with the real and natural flavours of the rural tradition. Melted wheat and broad beans flour, one egg, ground lard, three garlic wedges and three slices of crispy bacon: these simple ingredients, typical of old time’s diet, are required to prepare the Tacconi allo Sgagg, so called because sgagg, in the local dialect, means screaming, shouting: a sound recalling the crackling of frying lard. In time the recipe evolved, but in the poor diet of peasants it was a part of a soup, enriched with vegetables and anything the fields could offer. A light sautéed of lard, the most used pork fat in rural cottages, with a sprinkling of parsley and pecorino cheese to give it that peculiar touch, and the dish is served. A recipe especially fit for the cold winter days but also good in the warm seasons, accompanied by artichokes or tomato puree. Tacconi, as well as all kinds of egg pasta, are rigorously handmade by Adele Cerisoli, chef at the La Palomba restaurant, by the historic centre, which is an institution in Mondavio. A hotel-restaurant surrounded by the charming renaissance borough, dominated by the Della Rovere Fortress, which can be admired by its guests. Hospitality, here is, a rule. Typical recipes of the Marche tradition are proposed, transmitted generation after generation by peasant housewives: simple recipes of a most tasty cuisine: capon, broth cappelletti, ravioli with spinach and ricotta cheese, pumpkin dumplings, wild game… genuine, tasty and refined dishes.
Albergo ristorante La Palomba