Trattoria Antonietta In Jesi

26/04/2026: Today I had the pleasure of lunch at this treasure trove of flavors. I ate truly well. The menu was rich in traditional dishes, with a wide selection of first and second courses, side dishes, and desserts. The pasta was strictly handmade, and the meat-based main courses, from suckling pig to goose, wild boar, and lamb, were all cooked with mastery and respect for the basic rules of traditional cuisine from the Marche hinterland: simplicity, the use of locally sourced, top-quality ingredients, including truffles and various types of locally harvested mushrooms. But the most surprising thing is that 90% of the menu is gluten-free, with pasta made on-site, not purchased. I recommend any celiacs passing through the area to try the menu. You'll understand the difference between eating and tasting. I conclude by saying that the price paid was more than fair; it's truly an excellent Osteria. Andrea

19/04/2026: Very nice place, friendly and attentive service. We only ordered main courses and a side of potatoes. The lamb was good, the tagliata was decent. The crescia was excellent. Portions were more than adequate. We'll be back to try the first courses, which are strictly handmade and look truly inviting. The only downside was the house red wine, which I personally pointed out to the wait staff. See you soon!