In the heart of the hills surrounding Pesaro and Fano, among centuries-old olive trees and vineyards swaying in the wind, there is a dish that is not just food: it is memory.
Tagliatelle with beans is not just a recipe - it is an act of love, repeated every day since 1972 with the same care, the same rituality, and the same respect for the past.
Tagliatelle with beans originated as peasant food: a single, hearty dish made with what the land had to offer - eggs from the farm's chickens, stone-ground soft wheat flour, borlotti beans (or cannellini beans, depending on the harvest) grown in the fields near Monteciccardo, peeled tomatoes preserved in summer, fresh garlic, and a drizzle of Chiaro extra virgin olive oil.
Maria, who grew up among her grandmother's cooking pots and the stories of the village housewives, inherited not only their techniques but also their spirit: a cuisine that satisfies the soul before the stomach. When she opened her trattoria in Novilara, she decided not to “elevate” the dish - she preserved it. And so, for over fifty years, her tagliatelle with beans has remained identical to that served on a checkered tablecloth, in a steamy kitchen, under the light of a bare bulb.
Tagliatelle with beans can be enjoyed in two places, both faithful to Maria's philosophy:
Piazzale Cadorna, 5
In this historic restaurant nestled between stone walls and exposed beams, tagliatelle is served on checkered tablecloths, accompanied by a glass of good, full-bodied local wine. The atmosphere is reminiscent of Sundays of yesteryear: hushed voices, heartfelt laughter, the scent of wood burning in the fireplace in winter.
Viale Trieste, facing the sea
Here, the dish meets the sea breeze, but loses none of its authenticity. Ideal for those seeking tradition without sacrificing the convenience of the city center - and perfect for takeaway, in thermal packaging that maintains heat and texture.
