top of page

Welcome to Casa San Ruffino - a luxury boutique hotel in Marche!

We have spent time crafting five unique hotel rooms and making an exclusive small restaurant where we offer a dining experience 1-2 times a week.

You will also find a pool and a wood-fired sauna with wonderful views at Ruffino, both located in our beautiful garden. Take in the views, feel the calm and let us invite you to experience our paradise.

We welcome children from 12 y/o.

Welcome to Casa San Ruffino - a luxury boutique hotel in Marche!

We welcome children from 12 y/o.

Welcome to Casa San Ruffino - a luxury boutique hotel in Marche!

We welcome children from 12 y/o.

Welcome to Casa San Ruffino - a luxury boutique hotel in Marche!

We welcome children from 12 y/o.

Welcome to Casa San Ruffino - a luxury boutique hotel in Marche!

We welcome children from 12 y/o.

Welcome to Casa San Ruffino - a luxury boutique hotel in Marche!

We welcome children from 12 y/o.

Welcome to Casa San Ruffino - a luxury boutique hotel in Marche!

We welcome children from 12 y/o.

Welcome to Casa San Ruffino - a luxury boutique hotel in Marche!

We welcome children from 12 y/o.

AWARD

COOKBOOK

BOOK NOW

Luxury boutique hotel

Restaurants in Rome

NORDINI @ SOCIAL

A Day on the Hill in Marche, Right in the Heart of Italy!

Wonderful weather. Sun and 20 degrees against the house facade. But honestly, this is the first warm and sunny day in a long time.

In the distance, I hear the bells hanging around the necks of the sheep grazing out of sight in the valley. Apart from the birds chirping, there is a delightful silence.

It’s market day in Montegiorgio, a street market. Here, we find everything we need. We visit our vegetable vendor to plan the weekend’s gastronomy. We end up with a whole wheelbarrow of wonderful vegetables for a bargain price.

Tonight’s menu is oven-baked fennel, with onions, olives, capers, breadcrumbs, grilled vegetables, and small meatballs cooked in a sauce of grated tomatoes. Pure enjoyment in its simplicity.

We take the opportunity to work in the garden while the sun shines. The first herbs have been planted in pots. A few colourful flowers—primula—have also found their place along the gravel path. The colours provide the first hint that spring is just around the corner.
We are restoring Ruffino to its full glory. If you haven’t booked a stay for 2025, you should hurry. Combining unique cuisine personal rooms with distinctive artwork, our stunning view, beautiful garden, and warm hospitality have earned us the most fantastic reviews in 2024. Both Carina and I hope to see you in 2025.

We travel around the region for our Magazine, which grows in pages yearly. Yesterday, we visited the town of Osimo. We explored the unique underground city that stretches back 2,500 years. An unforgettable experience! That’s Marche in a nutshell. Unexpectedly, you stumble upon a unique adventure.

Despite a few clumsy attempts by burger chains, the local cuisine wins 10–0 in Marche. There’s no Five Guys here. Instead, you’ll have small producers of cheese and charcuterie, where history and tradition are preserved.
Tavernetta del Corso, a little enoteca / bistro. World-class cold cuts, wood-fired sourdough bread. They also have a great selection of high-quality gourmet preservs. Marisa — a butcher, a sommelier, and a chef. She makes the lunch a memory.

But now, I don’t have time to write more—I need to help Carina.

The amazing fields of Marche around Montegiorgio. That's life at Ruffino

The secret behind a panna cotta is that it almost disappears on the palate. This sweet, silky delicacy is very famous in Italy—a dessert that every restaurant serves. The name panna cotta was not mentioned in Italian cookbooks before the 1960s until a famous chef, Ettore Songia, offered panna cotta on the menu for his restaurant.
A dessert from Piedmont, but it is mentioned in an 1879 dictionary as latte inglese ("English milk")—made of cream quickly cooked with gelatin and molded. Although the name panna cotta means "cooked cream," the ingredients are only warmed enough to dissolve the gelatin and sugar.

Amazing Valentino dinner at Pane e Vino in Servigliano. Together for 38 year

New at our family dinner. Meatballs of suckling pig in broth.

Jag lagar hälsosamt för de som hatar hälsosam matlagning, för detta går in i hjärtat.

Lemons from Sicily. Chicken stock, sage from the garden. Coarsely ground suckling pig on Montegiorgio mixed with bread crumbs, onion and chilli. Poached in the broth with squeezed lemon. At the end, with an egg yolk to thicken the sauce. Served with cime di rapa, which is in season. Broccoli shoots that we boil in salted water. Wonderful. Local, full aroma and wonderful ingredients

casasanruffino.com

Nordini vid spisen

Här är det förbjudet att betala för parkering. Inte illa.

The one and only Valentino pasta. This will open every heart.

Tagliolini with white truffle at Ruffino.

Did you know that the white truffle from Marche has a more intense aroma than truffle from Alba.

salt
white truffle from Marche
2 dl chicken stock, home-cooked
75 g unsalted butter
450 g fresh tagliolini or other egg pasta noodle
2 dl freshly grated Parmigiano-Reggiano cheese

1. Bring a large saucepan of salted water to the boil.
2. In the meantime, clean the white truffle with a brush. Remove any dirt on the surface.
3. Pour the chicken stock into a large sauté pan; place over medium heat and bring to a boil. Boil the liquid until one-third remains, then reduce the heat to low, add the butter and gently move the saucepan back and forth on the stove until the butter melts and emulsifies in the stock. Season with salt and remove from the heat.
4. Add the tagliolini to the boiling water and stir immediately. Cook for about 2 minutes, or until the tagliolini begin to rise to the surface. Reserve 1⁄2 dl of the pasta water and drain the pasta in a colander, shaking the colander to drain thoroughly.
5. Gently reheat the sauce over low heat. Add the pasta and Parmigiano-Reggiano and mix well. Add pasta water if the sauce is too thick
6. Divide the pasta among six warm plates. Using a truffle slicer, shave the truffle over the pasta.

casasanruffino.com

The Days in February

The weather is up and down.
On some days, when the sun shines, we have wonderful moments by the house facade.

Right now, we are in the middle of gardening work. We are raking soil, fertilizing, and sowing grass seeds on our lawn. We are painting, scrubbing, and planting.

We are also on the road to assignments for our acclaimed magazine. Magazine Casa San Ruffino has evolved every year as we discover new gems. This luxurious publication will have more than 100 pages ahead of the season. New recipes to cook. New, charming villages to visit. Expanded sections on Ancona as we have delved deeper into the heart of the Marche region’s capital.

Yesterday, we received fresh insider tips on great restaurants that were not to be missed by our Ferramenta Massimo (hardware store owner). We tested all the restaurants multiple times. We talk to the locals because local gastronomy is dear to all residents. Marche has Italy’s best cuisine. We are cooking new dishes. This chicken stew was terrific. Healthy cooking.

We also go on excursions into Marche’s stunning nature. We visit magical villages, try new restaurants, and drive through breathtaking landscapes. We photograph design, create layouts, and conduct research. We see new wineries. Remember that Marche is the most exciting wine area in Europe.

This is life on the hill.

Carina prövar nytt underbart bröd av råg, surdeg och kummin. Hela köket doftar härligt. Så är livet på vackra Kulle

All rooms at Casa San Ruffino have been renovated for 2025. Carina has painted all the walls.

New dessert 2025.

it is the ingredients that creates the experience. Now we enjoy wonderful oranges and ricotta from heaven.

Canolo di pane. Old bread toasted in a canolo shape filled with freshly made ricotta from our neighbor mixed with Carina’s amazing marmalade and chopped dark chocolate from Valrhona. This is Marche in a cup of heaven. We served with sorbetto of orange. This is Marche. True Italy 🇮🇹.

Lamb's shoulder
1 baby lamb shoulder 800 g from Montegiorgio
salt
chilli flakes
thyme
garlic cloves
lamb stock
thyme

Method
Lamb's shoulder
Season lamb shoulder with salt and pepper.
Quickly fry in a pan and cool in the freezer for 10 min.
Place in vacuum bag with lamb stock, thyme and garlic and chilli flakes
Bake sous vide 14 h 67°C. put in ice

Crispy herb butter
1 dl panko breadcrumbs
2 tbsp chopped parsley
4 sprigs fresh thyme, chopped
2 sprigs rosemary, chopped
5 leaves fresh sage
2 lemons, zest
3 dl browned butter
Salt and pepper
Roast panko in the oven at 200 degrees until golden brown. Mix with browned butter, herbs and lemon zest. Put in the fridge. When the butter has hardened slightly, roll the butter and slice when serving the lamb.

Serving
Place the lamb shoulder in a sauteuse with the sauce from the vacuum sauce. Roast in the oven at 250 degrees for 12 minutes until the lamb has a roasted surface and is hot. Top with the sky sauce, flaked salt, chili flakes and fresh thyme. Place on a platter and serve, preferably with rösti.

I chose to pick the meat from the shoulder and place on a platter. Serve with crispy herb butter.

Many thanks for sharing our experiences with the Marche tourism authorities.
Avv. Barbara Toce, Fermo
Dott. Francesco Guazzolini, Comune di Urbino
Dott. Daniele Berardinelli, Comune di Ancona
Carina Nordin, Montegiorgio
Peter Nordin, Montegiorgio

Meeting at the municipality of Ancona to enhance Marche for a Nordic audience.

Only a few hotels in Italy have received such high ratings. Carina and I bow to all the great reviews in 2024, which give us the air to continue offering new experiences in the Marche.

casasanruffino.com

Vår kokbok blev vald till ”årets kokbok”. 2023

Längtan!
Matlängtan! Du lyckliga som redan har boken i handen vet att detta inte är som en vanlig kokbok. Denna bok väcker längtan.

Kokboken Matlängtan, vår resa till det italienska livet vann priset som ”årets kokbok” i Sverige i kategorin: passion.
Missa inte detta som en underbar julklapp
matlangtan.com - boken som talar språket alla förstår ”kärlekens och passionens språk” - något som behövs i dessa tider.

Köp boken på hemsidan matlangtan.com
Leverans inom ett par dagar. Nu är boken snart slut.

Biff Rydberg. Vill du ta denna underbara klassiker till nästa nivå? Då skall du följa mina råd i vår kokbok. Jag har nämligen svart bälte i denna anrättning. Se bilden. Så skall den serveras. Även våra italienska gäster får en tår i ögat när Rydberg går på bordet!

Nothing says “buonasera” like a perfect Biff Rydberg.

Buy the cookbook and taste the difference for yourself.

A dopo!
Hälsningar
Peter och Carina

matlangtan.com

På bordet i går kväll.
Vi serverade en typ Biff Rydberg gjord på sjötunga meuniere, som blev extra lyckad.

Sjötungor från adriatiska havet stekta i smör, mjöl, schalottenlök och vitlök med fint tärnad råstekt potatis.
En underbar variant på klassikern Biff Rydberg.

Pasto gustoso från Casa San Ruffino I Marche #onthetable

Missa inte mitt reportage på KMK.SE i deras superfina båttidningen - Kungliga Motorbåtsklubben. Läs om Roms 5:e hörnsten. Och besök i en lite okänd region

.pro-gallery-wix-wrapper {display: block !important;} .pro-gallery-wix-wrapper .gallery-item-container {opacity: 1 !important; display: block !important;}

Follow us on Instagram

@peternordin

bottom of page

NORDINI @ SOCIAL

​

Follow us on Instagram