Amandola restaurants: where to eat in Amandola

Where to eat in Amandola: where to go

For a sit-down lunch or dinner, La Gorba e l'ua is an Amandola restaurant that carries the Menù della Sibilla label. Locanda del Lupo and Mare e Monti are also among the places to eat in town. Mare e Monti is a rosticceria (a takeout shop for roasted and fried food). For pizza there is Pizzeria Cannafoia, while Pub La Fojetta is a pub. Pizzeria Sacchetti completes the list of places to eat in town.

For a coffee or a quick break there are Bar La Stazione, Gran Caffè Belli, Cafè Caliente and Robybar. For gelato there are Casa del gelato Antida and Quadrani Mario Bar E Gelateria.

Outside the center, for those heading up into the mountains, there is the Rifugio Città di Amandola (a mountain hut) at Campolungo. Its dishes draw on the cooking of the Marche region, and of Amandola in particular, with simple ingredients. The same manager also runs the hut at Garulla. The Rifugio di Garulla also carries the Menù della Sibilla label. More about the area is on the page about Garulla. Among the places in the San Ruffino area is the Osteria del Lago.

Opening hours and days vary from place to place, so it is best to check them and book ahead, especially on the weekends of the truffle events. For an overnight stay, see where to stay in Amandola.

Amandola restaurants: the map

The map shows the location of the places listed. Some are in town. Others are outside the center, like the huts at Campolungo and Garulla, and require a trip by car or on foot. Before a day out in the Sibillini, it helps to look at the map and choose where to stop for a meal. That way detours late in the lunch hour can be avoided.

Where to eat in Amandola: what to try

Fregnacce are the first dish to try. They are made from sheets of egg pasta, boiled and rolled, and served with meat sauce or with pepper and pecorino. There is also a truffle version, with white or black truffle. At the Rifugio Città di Amandola, red fregnacce are made with a Marche-style meat ragù, Parmigiano, Sibillini pecorino cheese and pepper, and are available year-round. The pecorino used in the dish is organic and the truffles are gathered in the Sibillini. The cheese comes from the Fonte Granne farm in Amandola.

Another dish from the farming tradition is 'ngriccio, a soup served during the feast of the Beato Antonio. It is made with onion, carrot, celery, beans, corn, diced potatoes and a little tomato. The town's specialties also include coppa maritata, a slice of bread dipped in beaten egg and fried, and vincisgrassi, a baked red lasagna with small pieces of chicken giblets.

Truffles follow a precise calendar. There are three events a year, one for each type of truffle: the prized black truffle between late February and March, the scorzone (summer truffle) in summer and the prized white truffle between late October and November. Between late October and November the town hosts the fall edition of Diamanti a tavola, with food and wine stands in the historic center serving truffle dishes and traditional food. During these events only fresh local truffles are used, brought directly by the area's truffle hunters. Other local foods are described in Amandola local products and shops. For those with a sweet tooth there is also the Festa del gelato artigianale (artisan gelato festival) in July.