The Villa Giulia Restaurant in Fano propose a creative gourmet cuisine ranging from the sea to the land, with the constant aim of enhancing the freshness and authentic flavor of raw materials.
THE RAW MATERIALS
The main protagonists of the proposals of the executive chef Danilo Mariotti are the organic products grown in our vegetable gardens, in the herb garden around the villa and in the land of the organic farm MarcheSana: thus at the Villa Giulia Restaurant the vegetarians and the most attentive people to supplies to Kilometer Zero, to ethical consumption and, of course, to their health definitely find them at ease.
In order to ensure quality and goodness to everyone, the philosophy of the restaurant is based on seasonality and the autonomous production of part of the raw materials.
WHAT DOES IT MEAN SEASONALITY
Seasonality means using ingredients and products in their natural period of the year, when you can collect them or find them on the local markets in good quantity, at the right price and especially during the period when their goodness and their virtues are at their best, without any need of treatments.
Seasonality means taking the commitment with the Guests of the restaurant to change frequently the menu. Seasonality means working on the richness of the ingredients, with local products and without take refuge constantly in products from intensive livestock and cultivations.