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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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Luxury boutique hotel

Restaurants in Rome

NORDINI @ SOCIAL

Lasagna

Now I’ve started my project.
This pasta is among my favorites.
A perfect lasagna is one of the best things there is. Should be on the menu at michelin restaurants.

It’s a slow project that requires patience. This seemingly simple dish demands a ton of care and love during 4 days.

First, a ragù. My signature meat sauce takes three days to put together. The base is a fine oxtail broth.

Homemade pasta. My recipe of semola, tipo00, and a bunch of egg yolks makes a rich dough that maintains a firm structure. The pasta is rolled out and quickly cooked in salted water.

Béchamel sauce. The ultimate one can be found in the cookbook, simmering in a bain-marie.

Lastly. Finely grated 24-month Parmesan.

Everything is layered in 6-7 layers.

Freshly harvested.
Beautiful tomatoes in different colors filled with flavor and sweetness. Picked from the branch, warm from the sun with a pinch of salt and extra virgin olive oil should be in any 3-star restaurant.

When nature enchants you with the best ingredients and somehow determines the path to the plate.

That's life at Ruffino
How I wish, how I wish you were here.

Porto San Giorgio is a small intimate riviera on the coast.
Here you will find a sun lounger and parasol for a small fee. You also find very good fish restaurants, lovely long beach, clear water and amazing gelato.

Not crowded, unless you come in August - when this is the Italians' favourite.

Porto San Giorgio is a small intimate riviera town on the coast.
Here you will find a sun lounger and parasol for a small fee. You will also find very good fish restaurants, lovely long beach, clear water.

Not crowded, unless you come in August - when this is the Italians' favourite.

Look what plop under my hat.
Miso-Baked Monkfish. With a cream of mascarpone, mint, and green peas with light sauce of milk and fish stock. Topped with olive oil.

I’m contemplating new dishes, sitting by the water’s edge in Porto San Giorgio, just 25 minutes from Ruffino. There’s a pleasant breeze. The sea is a brilliant blue, and the sand feels warm between my toes. The shade is wonderful, offering a comfortable 29 degrees with light winds. You could walk along the Adriatic coast endlessly if you wished.

After more than 40 years as a chef, I’ve certainly accumulated a vast memory of flavors.

Now, I’m going to let my feet get wet. I’ll stroll along the beach at the water’s edge. Perhaps a new dish will pop into my head under my Panama hat.

Marche is Europe’s most amazing travel destination—so unique, yet still largely undiscovered.

This is life at Ruffino

So not miss. Don't miss visiting a Swedish winery in the middle of Italy. Wonderful wines from Marche.

On the menu.

We have perfect temperatures.
32 degrees in the air.
27 in the pool.
Today we are serving our famous summer salad by the pool. Water melon with feta cheese and thinly sliced onions from Calabria.

Anguria con feta e cipolla calabrese tagliata sottile.

Thats life at Ruffino

Och så hörde jag på nyheterna. Att Peter hade namnsdag.

Pain Perdu, a French toast in French
Pain Perdu means "lost bread". This is the French name for French toast and is made from stale brioche. Coarse cubes of bread soaked in a custard, Cointreau, orange marmalade and eggs. Everything is baked in a terrine under pressure. Let cool. Slice and caramelize in a pan with maple syrup and muscavado. Top with marmalade and cold cream. If you want, a scoop of lemon sorbet on top and this will be a super delicious dessert. I once had brioche bread left over with yellow sultanas. It became the base.

I am back!
Något lockar. Något drar mig till förorten. Det var längesedan, men nu är jag tillbaka för en stund med egna funderingar. Klockan är 07,30 och orten har vaknat tidigt på mitt favoritcafé på en bakgata i Macerata. Bar Santa Lucia, så vackert namn. Superenkelt med hjärta och goda tramezzini sandwiches.

Jag är alltid den enda utbölingen. Bor du inte i kvarteret eller längs gatan är du snudd på besök från en annan planet. Alla känner alla.

Gina bakom disken talar till alla med förnamn. Även jag har invigts i skaran av stammisar efter snart 9 år av glesa besök. Mr ’Peeeter’ ljudas mitt namn när Gina bakom disken frågar om jag önskar det ’vanliga’. Si certo grazie svarar jag och ler.

Kanske är det möjligheten att ta del av en vardaglig dialog mellan ’locals’ som lockar - snacket är som att höra på radion i hemmaköket. Ett virrvarr av åsikter. Massor av ämnen avhandlas med humor och allvar.

Plötsligt blir jag inviten i ett födelsefirande. Gentlemanen till vänster fyller år. Personalen kommer ut på på trottoaren och sjunger för full hals. Någon öppnar ett fönster och tittar ut. Alla stämmer in i skönsången, även jag på italienska. Under några sekunder blir jag en fullblods-local.

Nä nu måste jag ge mig in i kvarteret och
upptäcka det ingen annan ser.

Godmorgon från förorten i Macerata!

It's all in the technique. Pavlova.

Anna Pavlova, the renowned Russian prima ballerina, visited Italy several times throughout her career.

Carina has seemingly written a thesis on how to whisk and mix egg whites, sugar, vanilla and an ounce of cornstarch and top it on a baking sheet and slowly bake in the oven. Just adding the sugar slowly at 10-second intervals will give you a meringue you never thought existed.

Crispy shell, soufflé-airy-in-the-middle with a vanilla aroma of bourbon and Tahiti, your eyebrows will rise at the first bite with strawberries and chantilly cream.

It was in New Zealand in 1929 that this pastry was created by a chef at the Wellington Hôtel. He been inspired by the ballerina Anna Pavlova's famous interpretation of the Dying Swan.

The meringue was supposed to resemble Anna Pavlova's feather-light appearance on stage and be reminiscent of her crisp white ballet skirt.
Anna could portray this ballet in an unparalleled way. Wherever she danced, some chef or pastry chef named a creation after her. In the USA, "ice cream Pavlova" was created and in France, a dish with frog legs was named after her - how they could now associate Anna with frog legs, but that's another story.

There are said to have been more than 50 dishes dedicated to this superstar of the time.

Such is life on our hill, where knowledge is, as always, included in the price.

Pavlova 2.0. This little masterpiece requires precision. Very slow whisking for a long time. Bake for a long time at a low temperature. On the table tonight. This is the life we live.

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.

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