Branches of dried fennel—often found fresh in the fields of Le Marche—flavor roasted whole branzino with tomatoes, olives, and basil. Photograph by Jeff Elkins.
Lamb “scottadito” gets a two-day cure in salt, juniper, bay leaves, and rosemary before hitting the grill. Photograph by Jeff Elkins.
Scrippelle ’mbusse—savory crepes with smoked ricotta—are a regional dish. Douse them in the rich hen broth that’s served on the side. Photograph by Jeff Elkins.
Settle in at the bar for a selection of cured meats, cheeses, and snacks such as fried summer vegetables and mozzarella while sampling unique wines on tap. Photograph by Jeff Elkins.
Black-and-white photos from both Fabio and Maria’s families line the walls, including those of Fabio’s father as a young sharecropper (right). Photograph by Jeff Elkins.
House-made pistachio gelato is stuffed inside a warm sweet bun. Photograph by Jeff Elkins.
Ciambellone, an Italian coffee cake, was a staple in the Trabocchi household. Here it gets a twist with caramel gelato and vin cotto. Photograph by Jeff Elkins.
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