Generations.

Andreina Isidori and Bruno Bartolini_ It was 1959 when what was a wine bar turned into Ristorante Andreina. It is at that time that Andreina Isidori and her husband Bruno Bartolini decided to fulfil the numerous requests from the local hunters to cook their game on the spit. This is how the restaurant became a reference point for grilled cooking accompanied by family hospitality and the know-how – the art of cooking – which has always characterized it. The grill is the centerpiece on which the meticulous search for raw materials, charcoal included, revolves. Since that year, Ristorante Andreina has experienced a crescendo of acclaim and devotion from customers for its traditional and regional cuisine still honored today.

Ave Bartolini, the second generation_ In the 1980s, the daughter Ave, a professional sommelier, joined her parents in their family business. She started with running the dining room and the cellar. The evolution of the restaurant continued, acquiring a solid, deep identity, not only in the Marche region, but also beyond the regional borders. The pillars of tradition, grilling, genuine and quality ingredients are central to the Bartolini family, who have since that moment been putting into practice the farm-to-table concept. A concept that would rather emerge as a leading trend in catering, embodying not only a commitment to local sourcing but also an authentic respect for the homeland. That same land where Ristorante Andreina has always known how to harvest resources and produce. Today,this embodies the true meaning of sustainability. Ave is the precious connection between the roots of her parents and the seed of the future entrusted to the skillful hands of her son Errico.

Errico Recanati, the genius grandson_ He is the one who unconsciously absorbed the family instinct for catering. The imprint of fire also began to burn in Errico , who after attending the famous Etoile School, embarked on a series of internships alongside Gianfranco Vissani, the first vegetarian star chef Pietro Leeman and Martin Dalsass. Upon returning to Loreto, he passionately and tirelesslybegan working in the kitchen of Ristorante Andreina. He gradually took over his grandmother and worked close beside his mother Ave in the dining room. Errico Recanati has always been attentive to everything revolving around grandma Andreina and respectful towards her legacy twhich is the essence of her family’s cuisine. He has translated this into an avant-garde culinary expression.