• 01
  • 02
  • 03
  • 04
  • 05
  • 06
  • 07
(+39) 0735 631498
This email address is being protected from spambots. You need JavaScript enabled to view it.

Request a custom quote free of charge and without commitment (* required)

5 good reasons to choose us

5 buoni motivi

Trivago

Testimonials

che dire...andate alla perla preziosa! io sono ritornata ieri ma vi assicuro che non me ne sarei mai andata!il posto è spettacolare,il mare e la spiaggia fantastici,l'hotel meraviglioso!qui tutti sono cordiali e molto disponibili,il personale è eccellente...

moni_bertocchi_85 - Casaleone, Italia - 13/08/2012

tripadvisor trasparente

Share on:

Cookery

Our KITCHEN
 
The Hotel La Perla Preziosa, is pleased to present the picturesque restaurant "TITANIC", on two levels connected by a grand staircase made ​​of solid wood style galley ship, with large panoramic windows overlooking the beach and sea. The culinary tradition of the Marche, inland and marine, joins the proposals in fact light, fresh and light, with vegetarian cuisine, with menus designed specifically for those who love both the well-being that good taste and a menu of classic international cuisine. At the restaurant TITANIC every day you can enjoy traditional dishes and seafood of the Adriatic, the famous "soup to San Benedettese" and Olive all'Ascolana. The cuisine of Chef Sergio Acciarini and his staff (official members of the Academy of Taste) together with the maitre Fabrizio Polini, make very pleasant every lunch and every dinner.
108
109
The menus and the Grand Buffet
 
The restaurant service TITANIC provides a daily menu with a great variety of choices: 3 starters, 3 main dishes (of products of the land and the sea), and a variety of desserts served at the table in an elegant and accurate. Everyday, you can find a special menu for children and a special menu for lovers of light line. At the buffet you can choose from, every day, always different proposals of side dishes fresh and cooked vegetables, pasta salads, rice of various species, rice salads, pickled, pickles, spelled and buckwheat and legumes (chickpeas, beans , lentils, polenta, ...), fresh and dried tomatoes, grilled vegetables, mashed potatoes, baked potatoes, french fries, pizza slices in the dish, rustic pizzas, baked vegetables (zucchini, eggplant, potatoes, peppers au gratin ) mixed salads, fresh tomatoes, cucumbers...
110
111
The school and the courses of KITCHEN
 
The chef Sergio Acciarini, with his kitchen staff, are part of the ACADEMY OF TASTE, (known International Institute dedicated to good practices of cooking Italian Vera) and often collaborate with private and public entities in the famous national and international events. The chef Sergio Locks, collaborates with some cooking magazines known in Italy and abroad, regularly holds courses on Italian cuisine and Marche, for our guests and customers of the company Gourmet d’italia (Italian food of excellence) and the tour operator Food&Relax (offering packages with cooking classes for foreign tourists). Students can discover in this way the secrets of the most famous dishes of our region, such as, for example, macaroni Campofilone, the soup to the San Benedettese, the true Olive all'Ascolana, apart from the Italian par excellence.
112
113