Food and Wine
All your breakfast, lunch and dinner are included in the price. Your food is
lovingly prepared and we only use fresh ingredients, home-grown or from
from local producers. The quality of Italian food lies in its freshness and the fact
that it doesn't have to travel far to get to the table.
Le Marche is well known for it's delicacies such as White Truffels, Wild Boar and Wine with Rosso Piceno (red) and Falerio (white) a regular at the table here at
meal times. You will able to sample those here at The Retreat fresh from the
local cantina. If you visit one of the many local festas here during the summer
you will also come across the traditional Vino Cotto, as strong and sweet cooked vine.
At The Retreat we serve a wide selection of fresh Italian food for lunch and dinner, from fresh figs,
parma ham and melon to White Lasagne and delicious deserts you will be able to enjoy the
culinary delights Le Marche has to offer. For that special flavour, we grow our own organic herbs
and lost of vegetables.
Truffles At The Retreat
During the Truffle Season white Truffles and Black Autumn Truffles can be found on the grounds
of The Retreat. Understandably it is a popular spot for Truffle Hunters to visit during the winter
month. We often indulge our selves in the enjoying home-cooked meals incorporating the
aromatic fungus from our own crop.
Why not try one of our favourite Truffle recipes for yourself?
Spaghetti Al Tartufo (Serves 4)
Ingredients: 6 tablespoons extra virgin olive oil
1 clove garlic, finely chopped
2 anchovies packed in salt, rinsed, boned and finely
chopped (or use from a glass)
2 teaspoons tomato sauce salt and freshly ground pepper
1 pack dried spaghetti (500gr)
1 oz/30gr. black truffles, finely grated (or use a good quality
truffle oil instead)
finely chopped parsley and grated Parmesan to garish
Method:
Heat the oil with the garlic over medium heat, making sure the garlic does not turn brown. Lower the heat, add the anchovies, and cook for 5-10 minutes until they are dissolved. Add the tomato sauce and season with salt and pepper. Cook for 4-5 minutes. Meanwhile cook the pasta in a large pot of salted boiling water until they are al dente. Drain and transfer to serving dishes. Sprinkle with the truffles and top with the anchovy sauce. Garnish with the parsley and grated Parmesan.
lovingly prepared and we only use fresh ingredients, home-grown or from
from local producers. The quality of Italian food lies in its freshness and the fact
that it doesn't have to travel far to get to the table.
Le Marche is well known for it's delicacies such as White Truffels, Wild Boar and Wine with Rosso Piceno (red) and Falerio (white) a regular at the table here at
meal times. You will able to sample those here at The Retreat fresh from the
local cantina. If you visit one of the many local festas here during the summer
you will also come across the traditional Vino Cotto, as strong and sweet cooked vine.
At The Retreat we serve a wide selection of fresh Italian food for lunch and dinner, from fresh figs,
parma ham and melon to White Lasagne and delicious deserts you will be able to enjoy the
culinary delights Le Marche has to offer. For that special flavour, we grow our own organic herbs
and lost of vegetables.
Truffles At The Retreat
During the Truffle Season white Truffles and Black Autumn Truffles can be found on the grounds
of The Retreat. Understandably it is a popular spot for Truffle Hunters to visit during the winter
month. We often indulge our selves in the enjoying home-cooked meals incorporating the
aromatic fungus from our own crop.
Why not try one of our favourite Truffle recipes for yourself?
Spaghetti Al Tartufo (Serves 4)
Ingredients: 6 tablespoons extra virgin olive oil
1 clove garlic, finely chopped
2 anchovies packed in salt, rinsed, boned and finely
chopped (or use from a glass)
2 teaspoons tomato sauce salt and freshly ground pepper
1 pack dried spaghetti (500gr)
1 oz/30gr. black truffles, finely grated (or use a good quality
truffle oil instead)
finely chopped parsley and grated Parmesan to garish
Method:
Heat the oil with the garlic over medium heat, making sure the garlic does not turn brown. Lower the heat, add the anchovies, and cook for 5-10 minutes until they are dissolved. Add the tomato sauce and season with salt and pepper. Cook for 4-5 minutes. Meanwhile cook the pasta in a large pot of salted boiling water until they are al dente. Drain and transfer to serving dishes. Sprinkle with the truffles and top with the anchovy sauce. Garnish with the parsley and grated Parmesan.
Black Truffles hunted at the grounds of The Retreat
