Carpegna Dop powder if there is truffle in the dish.

The “Pizze di Marca” series, a regional event that enhances the typical products of the Brand with long-term pizzas, stops in Mondavio at the restaurant “La Palomba” by Adele Cerisoli, a historic restaurant in Mondavio, family run and with great care for quality pizzas. Tomorrow’s program at 20.30: Armida pizza with casciotta d’Urbino Dop, then pizza with cod, pacassassi and onion with fordilatte base. Porchetta is next: a white base stuffed with homemade porchetta, bean pâté by Fratte Rosa by Presidium Slow Food, stracciatella burrata by Sabelli with the final addition of wild fennel. The third pizza in the program is Ducale with fiordilate mozzarella base and soft omelet filling of black summer truffles and Carpegna Dop ham powder. Paired with Guerriero bianco Marche Igt by Guerrieri, as well as two Oltremondo craft beers: Rola and Ripa. Finally, dessert: a cup of Moretta ice cream and Cantiano cherries based on Moretta panettone donuts with dark chocolate. The price is 35 euros including drinks. Next Friday, September 1st, Pizze di Marca, run by the Marky Linfa Chamber of Commerce, offers a stop at Biroccio di Filottrano (Ancona) with very interesting themes: the butcher king of pizza and figs with honey (fagioli flour). , king pork ham, fresh figs, hot wildflower honey combined with Martinotti Colonnara’s Spumante method), then Filottrano pizza (Caciotta Dop d’Urbino, stracinate herbs, butcher’s king’s chauscolo combined with Verdicchio Cuprese Colonnara). And also pizza “Ricordo di Mare” (Strachatella Bonta del Parco, anchovies San Benedetto, Rinchi Paccasassi). And finally, Marca Ancona pizza with Trionfi Honorati buffalo mozzarella, Castelleone di Suasa onions, Fabriano salami combined with Verdicchio di Matelica Riserva Cambrugiano.


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