La Fonderia, Osteria Da Gas, has been cheering spirits and palates since 2004, feeding on the vast experience of Gastone and his daughter Silla. After the success of the "Pannocchia" of Calisese and the "Cittadella" of Montiano, Gastone proposes again special atmospheres and a kitchen where tradition is refined! In addition to the famous "porcellona", a full table of meats, croutons and fried vegetables, they offer all the freshness of hand–made pasta, excellent second courses of meat, the result of a careful selection that favors local companies, as well as Fiorentina and fillet of the neighboring Tuscany. Moreover, next to the delicious roasts, pork meat, bourguignon and fondue, you will find a lightest kitchen, vegetarian and healthy menus, steam cooked vegetables and fresh fish on the Adriatic. In the dining room, the tables, all different, are made of decorated stone, and among the furnishings you can admire some antiques, some "goodies" that tell our tradition and our culinary history ... surrounded by a bright, elegant and welcoming porch for those hot summer nights!
The pride of Osteria La Fonderia remains always the welcoming and the friendly atmosphere that Gas and Silla succeed in offering to their guests.
The cuisine is based strictly on the use of fresh vegetables, homemade pasta, meat and products of our territory. You can enjoy special starters of the house, battilarda of tasty croutons with vegetables, appetizer "of the Sailor", sardines, clams and fresh fish of the Adriatic Sea. Among the hand–made pasta dishes, highly appreciated are: Pappardelle with duck, Ravioli with ricotta cheese and potatoes Raviolacci with seasonal vegetables. In the winter the scents of the forest, truffles and pore mushrooms triumph: Tagliatelle with pore mushrooms and Passatelli with truffle are highly demanded.
The most famous second course is "Baston de Passador", sirloin on cherry wood, with a smoked bacon stick, cooked on the grill. Other specialties: piglet cooked on roaster, broiled cockerel, roasted knuckle of veal and Scortichino of fillet with balsamic vinegar.
Among the desserts, made strictly in the house, our flagships are the puff pastry with mascarpone and strawberry sauce, ricotta pie and creme brulee.
The kitchen also offers menus of fish, vegetarian menu, full of vegetables cooked on the grill, in the oven, or steamed, appetizing fondue and bourguignon, pasta and beans, and onion soup.
OUR WINE CELLAR
The wine list of La Fonderia has 40 labels that represent very well the excellence of the Romagna territory, from five of the best wineries. Good is the proposal for white wines of Trentino and Southern Italy, rigorously selected by Gas.
