As soon as you pass the threshold of the Nostrano restaurant, sight is the first sense awakened. The dining room overlooks the sea. It is illuminated, elegant and minimal like the mise en place. You’ll find wooden tables, ceramics and iron chairs.
From the entreè the Chef, Stefano Ciotti claims his Romagnoli roots starting with a potato and rosemary piadina accompanied with a foam of squacquerone. His mark is also present in the breadbasket where you’ll find focaccia made with crackling. We then continue with stuffed Tortelli with cod, baby squid, clams and black garlic. Pesaro is an outpost located by the sea in the Marche bordering Romagna, the dishes seem to fully represent this geographical concept. A perfect example of this is the spaghetti with sea urchins and Pecorino di Fossa. The journey continues with some Sicilian influences like the tuna tartar on pistachio cream, confit tomatoes and capers from Pantelleria. Passing also through Japan with an oriental lacquered amberjack fillet. At the helm of the ship, you’ll find an attentive and young staff as well as a very interesting and fun wine list. You’ll also find a Chef who enjoys making mussels out of rye bread, and hiding clam frittatas into little boxes. His sweet reinterpretation of the Fanese moretta of the fisherman of Fano plays with textures, flavors and temperatures. It is the chef himself that tells us, during his stroll around the tables that the term Nostrano comes from the idea of representing a personal concept of cuisine. This is a well-researched cuisine, refined in the usage of ingredients. The delicate flavors are used to create a splendid 'melody' for the palate like in the small patisserie, 'laid' like music on the 'sheet' of the Bucci Ceramics.
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