Naturally a philosophy for cuisine can only be built up over a long period; Antonio and Nadia Santini started from their family tradition in creating their gastronomic wonderland. Later contacts with colleagues from other regions and other countries (especially France and the Americas) have brought about some variations allowing them to reach a new balance between tradition and innovation. Priority is given to quality, their link with their surroundings, and expression of their creativity.

There is a growing synthesis of style: the cuisine now offered by "dal Pescatore" passes from the methods used by Antonio's mother to Nadia's new sensitivity. There are still strong links with tradition, but their style is independent, avoiding any sort of stagnation in a fixed and inopportune eternity but reaching unique balance and harmony.

The dishes prepared at "dal Pescatore" are generally derived from family traditions or testimonials collected in the vicinity. The recipes are almost always adapted to the times: "tortelli di zucca" are now served with less butter and less parmesan cheese to appreciate the ingredients, returning to their flavours which are clear and linear. At present there is special attention to the dietetic aspect of food, traditional cuisine is being adapted to new nutritional systems and a new lifestyle which have a subtle but decisive influence on the recipes without destroying their original appeal.

The preparation of a dish so that its flavours can be enjoyed in their totality, without stealing their harmony, also means using light products which do not, however, make it too informal or out of the ordinary. This is a considerable balancing act, absolutely necessary to give our dishes a modern up-to-date identity.