ristorazione — Frontino · Marche
Deep in the Montefeltro, where medieval villages still keep pace with time, Frontino guards an old bread mill still in working order. Within those stone walls, Mulino DiVINO has built a kitchen that speaks of the territory with the same fidelity as the millstones.
What you cross here is no ordinary threshold: it is the entrance to a bread mill that still grinds today, open to visits by appointment, with its own small museum. The stone walls of the Montefeltro have witnessed centuries of work, and now welcome a table that has forgotten nothing of that history.
The dining room has the right measure of a place run with family care: nothing superfluous, everything in its place. The cellar holds a selection of wines worth the attention, while the antipasti counter brings cured meats and cheeses of the territory to the table — the Montefeltro told before the pasta even arrives.
Every morning the pasta is made by hand: it is the house rule, not the exception. The tagliatelle with local truffle come from the daily work of a kitchen that takes no shortcuts — and those who have tasted them speak of a flavour not easily forgotten. Alongside, the porcini mushroom variations complete a repertoire rooted in the woods of the Marche.
A mill, a family, a kitchen rooted in the land: this page tells all that Frontino keeps within its stones.
