Typical Montefeltro cuisine

Our gastronomic proposals well reflect the typical cuisine of Montefeltro.

The menu opens with typical peasant appetizers such as Crescia filo pastry all’Urbinate (a sort of piadina but more seasoned and tasty) with local cured meats or pan-fried field herbs, our cheeses, organic spelled and legume salads, omelettes with vegetables from the garden, up to crunchy bruschetta with fresh tomatoes, and fried Ascolana olives or conce with garlic and wild fennel, typically typical cuisine of Montefeltro.

Our pastas are all homemade, from Cappelletti in beef and capon broth, to chestnut, aubergine, potato and apple, asparagus, spinach and nettle, pumpkin ravioli, to rolled tagliatelle with porcini mushrooms and Saffron or with White Truffle, Porcini Crespelle, Goat Cheese and Walnut Gnocchi, Strozzapreti with Fossa Cheese and Radicchio.

We then find roasted suckling pig with pink apple sauce, boned rabbit in porchetta with fennel, guinea fowl in balsamic vinegar with sweet and sour onions, baked lamb; on the grill you will find Fiorentine or Scottona Marchigiana fillets, milk lamb, livers with net and sausages. A delicious choice of cheeses with the best of the area’s organic raw milk products, Fossa cheeses and Urbino Casciotta, served with homemade mustards and jams.

Among the desserts, a beautiful series of homemade tarts with our organic jams, chocolate flan, almond or nougat parfaits, milkman (crème brulé), Moorish cake, yoghurt and berry cake, etc.


Included in the price of the rooms, breakfast is served in the dining room and also under the pergola or veranda in good weather. It is based on a small savory buffet, for example cheese, soft-boiled eggs, ham and desserts, homemade tarts with our organic jams, yogurt, hot drinks, juices, and fresh seasonal fruit.


Ca Andreana

Farmhouse since 1998