A Foodie’s Guide to Cartoceto

Tasty stops around Cartoceto

Known for olive oil, cheese, and other products, the area around Cartoceto is a destination for foodies. (photo by Elizabeth Zabel)

Cartoceto and the surrounding area is a food lover’s paradise. Every summer, foodies flock to events such as the Festa dei Piatti Tipici (festival of typical cuisine) and Sagra dei Vincisgrassi (feast of vincisgrassi, a regional version of lasagna) to sample local foods. Visit prolococartoceto.com for more information about these events. And if your mouth is watering for more savory and sweet tastes that Cartoceto has to offer, check out these local stops:

Azienda Agricola Roberto Lucarelli
Via Piana, 20
Ripalta-Cartoceto, Italy
335 520 6458
info@laripe.com
laripe.com
In this lavish vineyard 1.5 miles north of Cartoceto, Roberto Lucarelli produces two types of wines for you to sample: Bianchello of Metauro and Sangiovese. Try the Colli Pessaresi Sangiovese, which is suitable for all palates, and the Spumante Esther (named after Roberto’s wife), which is filled with hints of apple and banana fruitiness. In addition, the extra virgin olive oil called “La Ripe” is made here. Their best olive oil is made from the olive raggiola. These olives are hand-picked and processed within 24 hours of harvest.

Agli Olivi
Via Bottaccio, 4
Cartoceto, Italy
0721 898 144
info@ristoranteagliolivi.it
ristoranteagliolivi.it
Since 1984, this restaurant has served the cuisine of the Le Marche region. They make sure the recipes reflect the region in a genuine way: You can taste local dishes such as dumplings, roast rabbit, and pheasant, all cooked in a wood oven. You can also enjoy formaggio di fossa, a Le Marche specialty cheese that gets its musty smell from being cured underground for three months. Visit the website to request a reservation.

L’Alberone
Via Alberone, 16
61030 Cartoceto, Italy
0721 899 592
info@alberone.it
alberone.it
After 30 years, the dishes in this restaurant still highlight the local traditions of the Marche region. Try the bruschetta and prosciutto; cappelletti with cream, ham, and mushrooms; gnocchi with duck; lamb chops; and panna cotta. On their website the restaurateurs point with pride to “the quality of our cuisine, the professionalism of the staff and the expertise of those who are asked to advise and assist customers.”

This is a “Website Extra” article for Urbino Now‘s Mangia Bene section, which explores the ingredients, cuisine, and food traditions that distinguish Urbino and the Le Marche region. Please view more magazine articles or order a complete printed copy of Urbino Now.

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About Nandi Alexander

Urbino has given me a new outlook on the world. It inspired me to branch out from what I know into the unknown, which is the rest of the world. This has been a stepping stone in the direction of traveling more abroad and learning about new cultures.