In the photo: the José Carreras suite.

Partly as a tribute to the Rothschild family, who were often guests at the hotel, the restaurant of the Hotel Vittoria in Pesaro still offers the composer’s stunning recipes and the delicacies he was particularly fond of, and which were the result of meticulous research. The hotel appears in the most eminent guides and partly owes its fame to its impeccable rendering of Rossini’s specialities.

In the photos:

The renowned “Spaghetti alla Scala”, a fairly simple recipe, but enhanced with the exquisite taste of white truffles from nearby Acqualunga;

Known in France as “Macaroni de Rossini” and in Italy as “Cannelloni alla Rossini”. It is said that “With his chubby hand, Rossini chose a silver syringe, filled it with truffle purée and patiently injected the incomparable sauce into each roll of pasta”.

This was one of Rossini’s favourite desserts in his later life, and he liked to refer to it as a “péché de vieillesse”.

Oxtail consommé with truffle, made by cooking the special stock on a very low heat for three hours and then, as a final touch, adding a dash of Madeira.

A “Gioachino”, a delicious little chocolate based on Gianduia and truffle, with gold dusting and the initial of the famous composer Gioachino Rossini: a delicate creation that takes from the refined tastes and recipes of the great musician.