Restaurants in the province of Pesaro e Urbino

Pesaro e Urbino is two places at once: an Adriatic coast and the Montefeltro, an interior of fortresses and woods. The cooking changes within thirty kilometres.

What you eat here

• Casciotta d'Urbino DOP — a soft, mild sheep-and-cow cheese, one of Italy's oldest protected cheeses.
• Crescia sfogliata from Urbino, cooked on a griddle and filled with cheese and greens.
• Passatelli and tagliatelle, with the white truffle of Acqualagna, which genuinely grows here.
• Brodetto alla fanese, with saffron, and garagoli (murex snails) cooked *in porchetta*.
• Bostrengo and sour-cherry tart, home sweets.

The wine

Bianchello del Metauro is the local white, light and citrusy; towards Pesaro there is hill Sangiovese, and also *visner*, a sour-cherry wine.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.