Sessanta126 : Cucina delle Marche In Ancona

14/01/2026: Let's start with the dishes: the pasta is all handmade, from tagliatelle to gnocchi, and if you have a refined palate, you'll notice. The meat ragù is amazing, just like our mothers and grandmothers used to make (the Vergare of the 1950s and '60s). A time machine of flavors. The fried meat Marchigiana style with cutlets, the lamb, the cremini mushrooms, the Ascoli olives, the delicious and light zucchini flowers. Even the chicken al Potacchio is mouth-watering. But the curious thing is that the one who cooks to perfection at "La Vedova" is Svetlana, a formal and corpulent Russian woman, who remained that way after losing her Italian husband. Her mother-in-law taught her daughter-in-law how to cook Marchigiana cuisine. And she has passed the reins of the restaurant on. The service is naive and original. The atmosphere is that of the old Osterias of yesteryear. Don't expect luxury and modern furnishings. That's precisely the beauty of it. A restaurant with two small, separate rooms. There are two entrances. As soon as you walk in, it feels like you're at Frittole. There are just a few tables, a bit close together. But the important thing was the good food, which is what matters most:

06/01/2026: Reservations required. Always busy, and it's worth a visit even just for the tagliatelle with ragù. Exceptional. Everything about this old-fashioned osteria is delicious. Highly recommended.