Tagliatelle al tartufo
Fresh pasta made daily and dressed with local truffle, the house's signature dish and an expression of Marche tradition at its finest.
Dining · Frontino (PU)
A Marche-cuisine restaurant in an ancient historic mill in the heart of Montefeltro
Eccellenza Italianacertificata 2025–2026ID 16143
Read on
The place
In the heart of Montefeltro, in Frontino, Ristorante Mulino DiVino occupies an ancient, still-functioning bread mill, where history intertwines with the gastronomic tradition of the Marche region. The kitchen offers traditional dishes prepared by hand, with pasta made fresh in-house every day. Among the specialities are tagliatelle with truffle and with porcini mushrooms, a starter of local cured meats and cheeses, tagliata with rosemary, and oven-baked rabbit. The family-run management ensures a warm welcome in a setting that combines the rustic charm of the historic mill with an intimate, carefully tended atmosphere.
At the table
Mulino DiVINO occupies an ancient, still-functioning bread mill in the heart of Montefeltro, in Frontino. The historic structure now houses a family-run restaurant where the gastronomic tradition of the Marche region takes shape through artisanal cooking.
Why you can trust it
Mulino DiVINO is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
Mulino DiVINO is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
Fresh pasta made daily and dressed with local truffle, the house's signature dish and an expression of Marche tradition at its finest.
Homemade tagliatelle with porcini mushrooms, an expression of local cuisine that showcases the produce of the woods.
A selection of local cured meats and cheeses, ideal for sharing and discovering the area's specialities.
Quality meat cooked to just the right temperature and scented with rosemary, in keeping with Italian culinary tradition.
A classic preparation from rural Marche tradition, oven-cooked according to the unhurried pace of artisanal cooking.
What visitors say
«I had the best truffle tagliatelle in the last 10 years. The starters were also excellent, wonderful green cassoncini and a bean and porcini cream that was a delight.»
«Beautiful, well-kept location, and since it's a former mill, the staff are extremely kind. We'll be back. And a truly respectable wine cellar too.»
«An evocative spot inland from the Marche coast, on the borders with Emilia Romagna and Tuscany. A very beautiful and well-kept place, quality food and extremely kind staff.»
«Simple place, but good food. Tagliata was superb as well as wine. This place is a proof you don't need pretentious ambient and high prices to have genuinely nice experience.»
Reviews appear in the language each guest wrote them in.
In the making · The work
Pasta is made in-house every day, following an artisanal process that ensures consistent freshness and quality in the tagliatelle and other shapes.
Every dish follows an artisanal preparation that respects the pace and methods of Marche gastronomic tradition.
The restaurant offers a wine selection designed to accompany traditional dishes and highlight labels from the local territory.
