In the heart of Ancona, historic eateries have long narrated the story of a land through its flavors — plate after plate, preserving the authentic culinary heritage of the Doric coast. Amid these timeless establishments rises a young, contemporary gem born less than two years ago: Elementi – Osteria di Oggi, the creation of a courageous group of restaurateurs eager to test themselves after years of experience in the field.
The restaurant is an intimate jewel box — a cozy dining room designed to relax guests while they enjoy maritime-inspired paintings. It offers 45 seats and a charming outdoor area, perfect for leisurely summer meals.
“We accepted the challenge of our city,” says Matteo Diotallevi, restaurant manager and wine enthusiast, born in 1989. “I went from working in sales to serving behind the bar — that’s where my dream began. Over the years, I’ve traveled extensively, always driven by the desire to discover something new.”
In the kitchen, Chef Marco Pitturi, class of 1990, embodies the new generation of culinary talent. Having started at 14, he gained experience at Ristorante Marcello in Portonovo and later in starred kitchens such as that of Errico Recanati in Loreto.
“We want to offer food that is high-quality and ethically sound,” he explains. “That means respecting seasonality, using local fish, reducing waste, and rediscovering forgotten flavors.”
Among the dishes that best express this philosophy is the monkfish tripe, a rare specialty that perfectly captures the spirit of Elementi — celebrating every part of the product with respect and creativity.
Behind the scenes, A. Pignataro manages administration with passion and optimism:
“We believe in Ancona — and we hope the city believes in us too,” he laughs. “We chose Via Trieste because it’s the beating heart of Ancona — from the Passetto beach to Viale della Vittoria, surrounded by local businesses and daily life.”
The wine list, curated by Diotallevi, connects local authenticity with international flair, highlighting natural wines: from the iconic Verdicchio dei Castelli di Jesi to refined bottles from France and Spain.
“To the younger generations,” adds Matteo, “we say: chase your dreams, but stay grounded.”
“You’ll never be fully ready for what the future brings,” concludes Chef Pitturi, “but with willpower and passion, you can turn your dreams into reality.”