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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.

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NORDINI @ SOCIAL

A Greeting from Ruffino in Italy.

We wish you a happy midsummer from Italy's most beautiful hill. The sun is shining, the strawberries are ripe,
and the menu is ready for tomorrow.

Best
Peter

På mitt nattygsbord just nu.

I Regret Almost Everything !

En hyllad biografi av restauratören Keith McNally som fått lysande recensioner för sin självbiografi - boken är både underhållande, respektlös, gripande och överraskande. Den visionära krögaren bakom ikoniska New York-institutioner som Balthazar, Pastis, Minetta Tavern och Morandi, tar oss från sin barndom i London på femtiotalet till hans ankomst till New York, där han grundade de tidsenliga etablissemangen Odeon, Cafe Luxembourg och Nell’s.

Jag som tidigare haft en mängd krogar i Stockholm kommer sluka denna med hull och hår. För vem har inte suttit på Balthazar i NY och upplevt en parisisk känsla mer än den du finner i självaste Paris.

På bordet i kväll
Ragù av handgjord salsiccia bräserats i vitt vin, chili, Varnelli-likör och extra virgin olivolja. Denna - typ av grova - ragù serveras med en mjuk len polenta. Blir något utöver det vanliga

Så är livet på vår kulle

On the table tonight
Ragu with handmade sausage braised with white wine, chili, Varnelli liqueur and extra virgin olive oil.

This - kind of coarse - ragù is served with a soft smooth polenta.

Will be something out of the ordinary

Yes, thats life at Ruffino

Aromas from the local area on the table tonight.
So tender Chianina, grilled sirloin with reduced red wine sauce and
pecorino cheese soufflé from our sheep farmer.
So simple but not too simple.

Thats life at Ruffino

A Day by the Sea, only to be experienced in Secret Marche.

This should be on everyone’s bucket list.
A few days ago, we watched the sunset in Portonovo — a small pebble beach in Marche that, beneath the surface, is home to Europe’s last wild mussels. For that very reason, a few wonderful restaurants have sprung up right on the beach.

The feeling is a hint of Amalfi mixed with a touch of some Greek island.

Do you want to experience mussels blessed by nature, with a sunset that turns your soul to velvet? Then you take a winding narrow road down to the sea. And suddenly, you're met by a light crafted by God.

One foot in the salty sea. The other on sun-warmed stones, as you enjoy the best mussels of your life.

Not far at all from our beautiful hill outside Montegiorgio.

And just like that, life gives you a fleeting glimpse of heaven — a heaven that may not last forever.

As guests at Ruffino, we help you with a reservation.

Peter, from the hill in Marche!

casasanruffino.com

Our skewer. Thin slices of entrecote alternated with thin slices of guanciale and pickled mustard seeds. with mayo with fine herbs from our own garden. brushed with BBQ Sauce.

Bröderna Aneer är gäster på Ruffino. Superkul. Fick höra inside om reklamhistoria.

On the table yesterday.

Grilled wild "capesante" from the Adriatic Sea. The name itself is a symbol of the Apostle James, who in turn represents the pilgrims making their journey to his tomb. Beneath the blue surface of the sea rests this jewel — a softly shimmering treasure that carries a history as deep as love itself.

We serve it with sun-ripened tomatoes from Naples, grown on the slopes of Mount Vesuvius. The San Marzano tomato holds a rich aroma born from the mountain’s volcanic soil. Basil from our pots, finished with drops of ancient balsamic vinegar from Modena, aged for 60 years.

This is not just food. It is a gesture. A confession. A love letter from the sea to those who know — and if you know, you know.

To cook scallops for someone is to say: "I see you. I taste life with you. I want to stay in this moment, where the depth of the sea meets the heat of the heart."

Such is life on our hill.

Wherever you are, create your universe. That is what we have done here in Marche. This is the most beautiful region of them all in Italy.

casasanruffino.com

Freshly harvested at Ruffino, in the heart of Italy, in Marche!

Today we harvested fava beans, also known as field beans or broad beans.
A wonderful vegetable. Here, simplicity is key. Be gentle. Don’t add too much. Just the beans and extra virgin olive oil.
A pinch of salt and a twist of the pepper mill—and voilà, a miracle of nature is on our plate.

To grow, harvest, and enjoy ingredients straight from the earth is balm for the soul.

Growing your own food in Italy is like living a love story with the land. Each morning, I’m greeted by the golden caress of the sun over vegetables and tomato plants that Carina has planted. The scent of basil dances through the air, and the soil feels warm and alive between my fingers.
Here, among olive trees and lemon blossoms, not only vegetables grow —dreams do too.
In this simple life, among the earth’s gifts, I’ve found a quiet yet profound love—for nature, for life, and for myself.

This is life on our hill, in the heart of Italy.

Tonight we are serving gnocchi with chicory and spinach, cream and 30 month old parmesan cheese. Simple but not too simple.

Questa sera serviamo gnocchi con cicoria e spinaci, panna e parmigiano di 30 mesi. Semplice, ma non troppo semplice.

This is Ruffino life

Ruffino Magazine
Discover the Heart of Le Marche

Unlock the hidden treasures of Italy’s Marche region with Ruffino Magazine. Whether you're searching for the best local trattorias, secret spots only the locals know, or unforgettable cultural gems—this guide is your essential companion.

In this edition, don’t miss our feature on the Renaissance jewel of Urbino, or our charming visit to the tiny vincotto museum in Loro Piceno.

Year after year, interest in Ruffino Magazine has grown, as the publication itself has evolved. This year's edition is our most expansive yet, at 112 beautifully curated pages.

Order your copy today:
📩 Digital PDF version: €15 (delivered via WeTransfer)
📦 Exclusive printed edition: €25 + shipping

To get yours, email me at peternordin@me.com

Jordgubbar kyssta av solen. Helt underbara

Now our magazine has arrived.
Packed with tips, excursions, wonderful villages, recipes, our best restaurant tips, beaches, vineyards and unique outlets. This is the only and best guide to Marche. Italy's most beautiful region. This guide opens the door tio Marche in Italy.

If you want to buy this magazine, 112 pages, it costs 25 euros in exclusive print and 15 euros for PDF

Write to peternordin@me.com

I'll fix this.'

En hälsning från Italien till vårt hemland.
Fredag 6 juni 2025 är Sveriges nationaldag. Ett väl behövligt grattis.

Ruffino, a Gastro-boutique-hotel in the centre of Italy, Marche!

On the table tonight. Steamed open ravioli filled with scampi-like tails of langoustines, served with a thick cream of potatoes cooked in mussel stock and olive oil.

So simple, but not too simple.

casasanruffino.com

Report from Ruffino, 3 June 2023. The summer is here.

Impressions from our hill.

Wonderful weather. 27 degrees. Pictures from our garden
We are planning dinner for arriving guests. Soft gnocchi of chicory, parmesan and potatoes.

Breakfast this morning was full English. Homemade sausage, fried egg, bacon, potatoes, and beans in American Italian sauce.

Barbara Toce is on a visit. Famous advocate.

Couldn't resist a picture of our fantastic rose bush that is starting to bloom. Handmade salsiccia will soon be on the menu, accompanied by creamy polenta. The Italian menu tonight is a secret. Thin schnitzels of free-range chicken, topped with thin slices of dried prosciutto from Passamonti, sage, and the cheese Tallegio in a white wine sauce. A highlight. An Italian cooking mother's technique. Fry on one side. Then, pour on the wine and put on a lid. Everything melts together, and Italian ingredients fill the palate. Wow.

That's life here in Marche
casasanruffino.com
matlangtan.com

Allora!

Årets kokbok i Sverige 2023. Skynda och beställ. Bokens dream team - Nikko design och Joachim fotograf gjorde boken till ett unikum. Inte många böcker kvar. Denna bild togs av vår gäst Silvia från Tyskland.

Skriv till peternordin@me.com så skickar jag ut kokboken direkt.

matlangtan.com
casasanruffino.com

Lovely visit to Ruffino. The Deputy Mayor and our friend, Francesco Guazzolinir of Urbino, is visiting us at Ruffino. He loved our Magazine.

Carina and I have become, like, tourist ambassadors for Marche. Lawyer Barbara Toce has been commissioned by "Marche" to increase interest in our region. Through our commitment to sharing knowledge about our region through our magazine and cookbook, we have garnered attention for our work.

If you would like to have a copy of the best guide on our part of Marche. Please send an email to peternordin£me.co,
€ 25 in paper, € 15 in PDF.

Carina's creation.

Sweden - together with Marche.
One of the dishes served tonight is "potato terrine topped with caviar from northern Sweden with homemade sour mascarpone, chives, lemon oil and black pepper". This is our gastronomy. Our history. Raw materials are from our local area and Sweden.

A journey from Sweden to Marche.

Ragù della Vecchia Scuola takes three days to cook, which may seem like a long time for a meat sauce, but it is worth every minute. I promise you. Just do it. My ragù must simmer for 6–7 hours. Before you can start this countdown, you need to make a broth, which takes at least 18 hours.

The first thing I learned from the old ladies in the kitchens of the Italian countryside, where I practised many years ago, was that 80% of the results are due to having the best ingredients - and 20% is about not messing them up. My veal bone broth and passata, made of tomatoes from my harvest, lift this ragù to unimagined heights.

The first recipe for Bolognese was written in 1891 by Pellegrino Artusi in his cookbook, "The Science of Cooking and the Art of Eating Well". It is said that Artusi learned to cook ragù from an 18th-century manuscript written by Alberto Alvisi, a cook to Cardinal and Bishop Barnaba Chiaramonti in the city of Imola, near Bologna, who later became Pope Pius VII.

Several hundred years later, I stand here at my stove smiling, stirring a pot for several days.

Peter

Chicken broth

I cook it in a pressure cooker for two hours. When you have the best ingredients, you can cook simple.

One of the most appreciated dishes of the year is polenta from our street market in Montegiorgio poached in a copper pot with mild chicken broth and parmesan. Topped with salsiccia ragù braised in Varnelli liqueur (local).

Our long knowledge and passion are free when staying with us.

Underbar dag. Underbart med nya gäster som snart är här. Alla rummen fullbelagda. Jag gör misse till kvällen.
Öppen ravioli fylld med hackade räkor från kusten på mjuk kräm av potatis, vår olivolja och musselfond med mild sås av peperoncino. Wonderful day. Wonderful with new guests who will be here soon. All the rooms are fully booked. I am making preparations for the evening.
Open ravioli filled with chopped shrimp from the coast on a soft cream of potatoes, our olive oil and mussel stock with a mild sauce of peperoncino.

Stop the presses

NOW IT'S HERE. The most desired publication of the year!

Marche, Italy's most exciting region, has managed to maintain its originality in the most beautiful of all the country's 20 provinces.

We quickly discovered that many travellers here didn't know much about Marche. There is something, almost secret, about this area. Carina and I decided to share our knowledge and experiences, tell you about good restaurants, and give tips on the best vineyards and beautiful roads to drive.

Don't miss our report on Urbino or the famous journalist Maria Borelius' report on the opera festival in Macerata. Get extra tips from the travel influencer Gina Sollano Hardy. And when you are home. Cook some of the Magazine's recipes.

As a Marche traveller, you can take advantage of this year's "Magazine Ruffino"—the most comprehensive edition. We have lived here since 2016 and visited every corner. If you want an insider's tip, this is the Magazine for you.

The work has taken time as we both write, design and photograph.
Our Magazine is the most comprehensive guide in the Marche region.
The authorities in Marche have discovered our way of distributing information. We have recently been appointed as tourism ambassadors for Marche.

When we arrived in Marche in February 2016, we discovered no good single publication for travellers to read. We started writing and designing a magazine about our region. There is an expression that says that Marche is famous for being unknown.

With this Magazine in your hand, we open the door to the secret Marche.
Everything is a little different in Marche. Secret tips usually happen over the dinner table with the family and among friends. "Have you heard? On that farm, a world-class wine beats everything in Tuscany and Piedmont". That's how it goes here.

We have assembled a thick, almost a book, with all the secret tips.

We are selling this deluxe edition of 112 pages for 25 euros on paper or 15 euros on PDF.

Could you write to peternordin@me.com if you are interested?

Our magazine has just arrived from the printing house in Ruffino.
With this in your hand, we open the door to Marche.

This year's edition is the most extensive, with 112 pages of images, text, recipes, history, vineyards, restaurant tips, etc.
The work on our magazine has taken almost a year, as we write, design and photograph.
We sell the magazine for download for 15 euros, and if you want to take it with you in a paper version (luxury edition), it costs 25 euros. This is approximately the production price. All our guests can access the magazine in their respective rooms for free during their stay.

Our magazine is the most comprehensive guide in the Marche region. The authorities have discovered our way of disseminating information. We have recently been appointed as tourism ambassadors for Marche.

When we arrived in Marche in February 2016 and our town of Montegiorgio, we discovered that there was no good single publication for travellers to read. So, we started writing and designing a magazine about our region.

There is an expression that says that Marche is known for being unknown.

Download 15 euros. 25 euros in paper version.

Write to peternordin@me.com

Super dining at Ruffino in Marche, Italy casasanruffino.com

Arrabbiata heaven.
What can be said about the angry one? The origin of Pasta All'Arrabbiata?

Legend has it that pasta alla arrabbiata originated in Sicily in the 1920s. One day, a customer at a restaurant asked the chef to prepare a "very spicy" pasta dish. The chef created a tomato, garlic, chilli, and black pepper sauce.

The guest tasted it and was delighted: "This pasta is so spicy that it makes me angry." And so pasta alla rabbiata was officially born.

One of my favourites. Here with fresh fettuccine and sun-ripened tomatoes.

Magin av Marche cooking är bra råvaror.

Stenmald polenta sakta kokt 65 min i koppargryta med avslut av 24 mån parmesan och lite smör.

Varje fredag är det street market i Montegiorgio. Ett av "stånden bjuder på underbara delikatesser, bla. en magisk polenta. Toppas med ragù av salsiccia som bräserats i den lokala likören Varnelli. Dessa råvaror bildar en undrerbar combo. Anislikör och vår extra virgin olivolja. Tillsammans blir det enkel magi.

The magic of Marche cooking is the ingredients.

Every Friday there is a street market in Montegiorgio. One of the "stalls" offers wonderful delicacies, including a magical polenta.
Stone-ground polenta slowly cooked for 65 minutes in a copper pot, finished with 24-month-old parmesan and a little butter.

Topped with a ragù of salsiccia braised in the local liqueur Varnelli. These ingredients form a wonderful combo. Anise liqueur and our extra virgin olive oil. Together it becomes simple magic.

This is Ruffino

God kväll från Ruffino i Marche. Buonasera da Ruffino nelle Marche. casasanruffino.com

Straight from the oven every morning. The breakfast basket at Ruffino.
4-5 types of homemade bread come with homemade jam and a wonderful view.

Straight from the oven every morning. The breakfast basket at Ruffino.
4-5 types of homemade bread come with homemade jam and a wonderful view. This is the Ruffino life middle in Italy

Ravioli Capello del Cardinale. Cake from Venezia. My signature quenelle of scallops and spinach.

På bordet i morgon

Ravioli - Capello del Cardinale.
Ravioli som små prästhattar fyllda med oxsvans i Barolovin.
Oxsvans som bräserats 6 timmar i vin och grönsaker. Vi har sedan hackat samman det kokta köttet med parmesan och skapat små prästhattar som slungas i smör. Helt enkelt en höjdare.
På sidan rostade solmogna tomater.

On the table tomorrow

Ravioli - Capello del Cardinale.
Ravioli like little priests’ hats filled with oxtail in Barolo wine.
Oxtail braised for 6 hours in wine and vegetables. We then chopped the cooked meat with parmesan and created little priests’ hats that are tossed in butter. Simply a highlight.
On the side, sun-dried ripe tomatoes.

A pasta that is current.

The Ruffino life

På bordet i kväll

Pollo alla Valdostana
Kyckling - saltimbocca-typ - alla Valdostana.
Kyckling från grannen. Frigående kycklingar som pickar på ladugårdsbacken.
Tunn schnitzel bräserade i vitt vin, kycklingbuljong. Toppade med kokt skinka, lättrökt provolone, taleggio och hackad persilja. Serveras med rispilaff. Mitt superrecept från kokboken - och jag höll på glömma. nykokta sparrisar i vår egen - casa san ruffinos - olio extravergine di oliva.

On the table tonight

Pollo alla Valdostana
Chicken - saltimbocca type - alla Valdostana.
Chicken from the neighbor. Free-range chickens pecking on the barn hill.
Thin schnitzel braised in white wine, chicken broth. Topped with cooked ham, lightly smoked provolone, taleggio and chopped parsley. Served with rice pilaf. My super recipe from the cookbook.

Join in the dolce vita life in Marche:

casasanruffino.com

#boutiquehotel #gastronomy #casasanruffino #marche_illife

Trattoria style på Ruffino
Cotoletta Fiorentina
Tunna schnitzlar av spädgris (från Monrtegiorgio) Fyllda med lagrad lokal pecorino och pancetta. Serveras med spenat, kryddsmör och pocherat ägg. Sist romainsallad med parmesan.
Casasanruffino.com

I går satte jag och Carina i trädgården och njöt solnedgången på vår vackra kulle i Marche.

På matbordet. Lagade den ultimata spaghetti olio, aglio e peperoncini ur kokboken "Matlängtan - vår resa till det italienska livet" - Det är bella vita på riktigt. Årets kokbok 2023.

Missa inte att köpa den 2,5 kg tunga underbara kokboken som är ren inspiration.

matlangtan.com

Oxkind i Barolo med grönsaksquenell i Barolo. Njutning p kullen i Marche.

Life at our hill in Marche:

Meringues - just the word is like music.
Carina masters the craft. Actually, everything is gathered at her fingertips: the right sweetness, the right structure, how to beat the egg whites, how to bake the meringues, the right temperature, and the right time. Carina says, “Knowing your oven is everything,” so they turn out crispy. As a pastry chef, Carina makes different types of meringues from French, Italian, and Swiss cuisine.

Even in ancient Greece, cakes were made from whipped egg whites with honey. The word “meringue” comes from the French “meringue”. Pastry chef Gasparini, of Italian origin, in Meiringen in Switzerland, became famous for these pastries in the 1720s. Historical sweets often seem to have an Italian connection. Carina’s meringues are so light, airy, and crispy that they lift off the plate by themselves. That’s why they are forced to lie dry in glass jars.

Such is life on the hill in Marche.
And wherever Carina goes, our best, best friend Kito is with her. He always has a protective eye over her.
casasanruffino.com

On the table tonight.
Skewers that have been slowly grilled over my Japanese konro grill - of entrecote, guanciale that is brushed and turned over the embers with bbq sauce - topped with herb banja cauda. So simple and wonderful.

New dish on the menu 2025
casasanruffino.com

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