The Pineta Hotel provides a spacious banquet hall for up to 300 people, as well as a rustic-style tavern area and a restaurant hall for 100 people for the exclusive use of hotel guests. The dishes are typical of the region, though naturally personalised by the individual flair of our chef, and are almost all prepared with fresh local produce.
Guests should certainly try, for example, our costine di agnello "scottadito" –
lamb cutlets, deliciously seasoned with an exclusive mix of aromatic herbs freshly picked from the mountain slopes.


The chef, also recommends:
Degustazione di antipasti della casa
(A selection of our delicious starters)
Salame di Fabriano e formaggi
(Local Fabriano salami and cheese)
Vincisgrassi marchigiani
(Marche’s very own speciality! – similar to lasagna but with a richer, meatier sauce)
Tagliatelle al tartufo di zona
(Tagliatelle with locally grown truffle)
Pincinelle di magro con funghi
(Tagliatelle-like pasta with mushrooms)
Tortelloni ripieni di ricotta al profumo di bosco
(Pasta filled with ricotta cheese lightly flavoured with sausage, mushroom, truffle and cream)
Pappardelle al cinghiale
(Tagliatelle-like pasta with wild boar sauce)
Maialino al finocchietto selvatico
(Pork cooked with wild fennel)
Coniglio in porchetta
(Rabbit cooked with wild fennel)
Gran fritto all'italiana
(Lamb fried with vegetables and olives)
Grigliata di carni locale alla brace
(Mixed grill barbecue of locally produced meat)
Piccatine al tartufo
(Veal in truffle sauce)
Ciambelline all'anice
(Anise-flavoured doughnuts)
Crostate con marmellate fatte in casa
(Home-made fruit tart)
Petali di mille foglie con crema chantilly
(Flaky pastry dessert, similar to a napoleon, with Chantilly cream)
Verdicchio di Matelica
(Crisp local white wine)
Rosso Conero
(Full-bodied local red wine)
Lacrima di Morro d'Alba
(Fruit-scented local red wine)
Rosso Piceno
(Full-bodied local red wine)

The menu varies with the season