Metauro valley, along the Flaminia route. Pesaro in MARCHE Region.
This valley is named for the rivers Meta and Auro that orginate in the Appenine Mountains and flows to the Adriatic sea. The hills of this ancient and historic valley overlook the seaside town of Fano and its historic center, rich in monuments and buildings dating from the Roman period, like the ancient walls and ramparts, the Augustus Arch and then medieval, renaissance and baroque periods.
The Via Flaminia still connects Rome with this province throughout a roman gallery buildet by emperor of Vespasian inside the mountain along the canyon of the Furlo Gorge. Just here is located our friend chef “the King of the truffles” with his Restaurant and his “locanda” where you can taste his dishes, but alsto you can learn some of his cooking secret with our programm “Truffle Terapy”
Parallels to the ancient route there is also a superhighway, who rich many other renaissance village like:
Cartoceto, where you can taste unique cheese products, experience the local goat farm and millstones where a DOP olive oil is produced.
Mondavio Castle a masterpiece of military engineering by Francesco di Giorgio Martini, architect to the Duke of Urbino, charged with the fortification and restoration of structures in the Montefeltro area.
Fossombrone an ancient roman village built on a system of thermal city,which today is become an archeologic area. During the medieval period was built The High Court up on the hill, the castle, with its walls, today there is the Archeological Musem. The littel historic center offer many other beautiful palace (one of this accomadates and important private pitcures gallery) and particular churches like the baroque San Filippo Church.
Fratte Rosa famous for its clay products and boasting artisan shops dating back to the 18th Century that display products for decorative as well as domestic use. Here, you can also visit the Terrecotte Museum in the convent of Santa Vittoria, a winery to taste the three doc wines of Pesaro-Urbino province – bianchello, sangiovese and pergola rosso – as well as experience the local cuisine, rigorously and slowly prepared with coccio, the local earthenware utensils.