The story
Trattoria Al Giardino da Giamburesti in Fano is a no-frills, lively spot with outdoor seating and an open kitchen, where three local restaurateurs recently hosted a memorable dinner on what creator Braciamiancora called “la notte più fredda dell’anno mangiando maiale”—the coldest night of the year eating pork. The rustic, family-friendly setting sets the stage for a celebration of Marche’s pork traditions.
Dishes included favetta di Fratte Rosa, coppa di testa, fegatelli, cresciarelle con lingua di suino, and porchetta, all showcasing the region’s bold, rustic flavors. The meal culminated in a spectacular Gran Pampel finale—a fitting end to what Braciamiancora described as “one of the best and most engaging dinners in recent times,” a convivial evening that felt both local and celebratory.
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Most-loved dishes
AI summary of what 6 dish mentions say about the food
“The cooking is perfect. The fegatello is not stressed — that's a problem of our era, stressed fegatelli. But here in the Marche they make unstressed fegatelli. These were incredible, I tasted them too. You have to follow three or four rules to prepare this dish and they followed them perfectly. Delicious.”
What creators say
1 creator has covered Trattoria Al Giardino da Giamburesti. Most active: Braciamiancora
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Braciamiancora
il GRAN PAMPEL e la notte più fredda dell'anno mangiando maiale · @ 2:56
A fantastic convivial dinner in Mondavio with three local chefs, featuring fresh pork, traditional dishes, and a spectacular Gran Pampel finale — one of the best and most engaging dinners in recent times.
Dishes mentioned
Favetta di Fratte Rosa
This favetta is incredible. You taste the fava bean, but then the fennel refreshes your mouth — you could easily eat two or three plates without any problem. It's so good, I said 'mortacci quanto è bona' because I tasted this fava bean. It's a presidio slowfood product from the area.
Coppa di Testa
This is their coppa di testa, their challenge to the French terrine. It has lemon, pepper, and that cartilaginous part. As soon as I tasted it, the bells of Mondavio started ringing — it's a sign of destiny, a divine sign. Welcome to paradise.
Fegatelli
The cooking is perfect. The fegatello is not stressed — that's a problem of our era, stressed fegatelli. But here in the Marche they make unstressed fegatelli. These were incredible, I tasted them too. You have to follow three or four rules to prepare this dish and they followed them perfectly. Delicious.
Porchetta
This porchetta has a popcorn-effect crackling — you see bubbles on the surface of the skin. They cook it first at low temperature until the core reaches 75-80°C, then blast the oven to 250°C. The skin explodes like popcorn in a pan, forming these bubbles that give a very notable crunch when you eat it. It's incredibly good.
Castagnole di Fano
These castagnole must cook slowly, gently. I can taste the lemon. I don't usually prefer sweets, but this is a traditional sweet made with few ingredients and I was curious to taste the castagnola di Fano. When will I ever get the chance again? It's good.