You are familiar with my love towards Italian traditional food a visit in an excellent restaurant Antico Furlo is not a surprise. For the first time, however, I had an opportunity to spent time in professional kitchen with a famous chef Alberto Melagrana. Although I am familiar with traditional italian food made in Emilia – Romagna this was a totally different experience. Previous episodes of my adventures in Marche are here.
We started with in depth discussion on truffles. Acqualagna town and Marche region are famous for their truffles of high quality and huge variety. Chef Alberto who traveled around the world had a short anecdote about everything, starting with cooking in Italian Embassy in Washington ending with a perfect consistency of cream, so it took us ages before we started to prepare the main course. Watching Alberto working in his kitchen was amazing: I have never seen a professional cook before and I as I never watch TV series with cooking on screen this was totally new for me. Many of his tricks while preparing meat with truffles were astonishing and I hope to use it someday at home. His deep knowledge of tastes from around the world and genuine love for italian food is alive in every meal he prepares.
Starting with raw meat we went through all stages of preparations. This was all accompanied with endless stories from Alberto’s professional life, his learning process and cooking for famous people in renown restaurants. In Antico Furlo Alberto created his own menu with his own recipes. I was thrilled to know that most of the dishes are not served elsewhere! Accumulation of his cooking skills was impressive: antipasto with truffles was excellent! And, most of all, the final taste was totally surprising!
The restaurant is very particular so if you are looking something extraordinary this is the right place. Don’t expect quick service, though! This is not a fast food or even an ordinary restaurant. So prepare yourself for waiting. I can tell you that you will not be disappointed! The composition of ingredients made by Alberto will surprise you! By all means! It is worthy to book a table in advance and have a dinner here. I enjoyed my time with Alberto very much and the food served was totally awesome!
Petto di pollo steccato al tartufo, olive, fili di carote con insalata di misticanza e balsamico.
Passatelli fonduta di casciotta d’Urbino, pecorino di fossa al profumo di zafferano.
Crema pasticcera profumata al limone e arancia con fragole fresche.
Wine: San Michele, Verdicchio di Jesi, DOC.
Try to imagine this: a guest who actually enter a restaurant carrying her own dessert! I did it and the face of other guests in the room was just priceless! After the main course I went back to the kitchen and assisted a creation of a spectacular dessert. When I got back to a table carrying it I felt SO privileged to have the opportunity to watch Alberto. This was a really nice experience and a very tasty meeting with truffles! Interested in wine story? Here it is!
Disclosure: I was kindly invited and hosted by the owners of Antico Fulro restaurant which I am very grateful for.
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