ristorazione — Fabriano · Marche
Beneath the medieval porticoes of Piazza Garibaldi, in the heart of Fabriano, Monella Pizza Experience has chosen an address that already says it all: at the centre of a city with an ancient artisan tradition, matched by an equally precise philosophy — two separate ovens, two pizza styles, and the same care given to every dough.
The entrance opens beneath the portico of Piazza Garibaldi 56, in the heart of Fabriano's historic centre: an address that already hints at the character of the place. The welcome reflects the same care given to every detail — from the large, airy summer terrace to the tables where customers' dogs are as welcome as their owners, in every season.
The dining room tells the story of the territory before the dish even arrives. The board features artisan cured meats and cheeses sourced locally, sautéed wild greens, and local organic honey from the Fabriano area. This is the traditional cuisine of the Marche region standing alongside the pizza: the fresh, hand-pulled chitarrine are its most direct expression, together with arancini and artisan crocchè.
In the kitchen, two separate ovens work side by side, each with its own temperature and character. The Neapolitan oven bakes at 320 degrees: a tall crust, a soft centre, dough left to rise slowly. The Roman oven yields a thinner, crisper base. Long fermentation and seasonal ingredients are the common thread — the same artisan rigour applied to both traditions.
From the Margherita 2.0 with yellow datterino tomato cream to the Monti Lattai with whole burrata: each dish is the outcome of a precise, well-documented choice.
