After more than a decade to come back to visit this restaurant in 80-90 years has been a plus catering Marche and national levels.
The Symposium was and still is, famous, as well as to search for local products, for its wild game specialties.
Logically we booked a dinner hunting.
Welcomed in the warm living room in front of the fireplace, we had a chat with the four Sig.Pompili and some guests at her home, at the Symposium is can also book a room for the night, after a nice dinner or spend a weekend in the middle of the campaign Interior of Fano.
We are given a drink , a Brut Rosé Montepulciano from grapes of the terraces Farm Numana, really nice. 
A beautiful bouquet in the nose and a pleasant boccat to , a a nice acidity, a very fine perlage and a beautiful finish. To accompany the wine we also offer a taste of the sausage and wild boar products from the house, really good.
We then accommodated in the dining room, furnished with things at home, carpets and chandeliers, a warm and familiar. Sitting at the table, looking away from others in order to offer more privacy, since they were slow to decide on what wine to accompany the seglie Gnare meal, Sig.Pompili gave us a bottle of the Champagne, Venoge De Brut Blanc de Blanc 2000, to accompany the welcome home. 
Wine is, at least for my taste, very good . Great acidity to cleanse the mouth, perlage fine, a b el body and a slight hint of oxidation, which enhances the body of the wine. A wine from the meal as an aperitif.
Welcome nerves consists of a plate of pork on a bean sauce, a few slices of truffle and a sprinkle of powder of trumpets dead. 
Overall good, but I think the bean sauce covered a bit 'too much the flavor of the nerves.
Here is a poached egg on fried polenta and potato cheese with white truffle Acqualagna. 
In this dish, although ong m good, I tr ovate something that unbalance the flavor total. The polenta was very tasty and the my taste does not balance the dish.
final order a red wine, a Barbera Marun Matteo Di Correggio, a wine that I like always. Although 2002 was a great year, but the good producers, degrading the quality of grapes not been able to do with what little is left, good wines in this vintage. A dark garnet color, almost impenetrable. Wide nose and fresh, despite its importance and fatness in the mouth.
It continues with a crouton liver g resemblance goose on c rows of cheese pit and truffles. 
This was truly a great dish, balanced in flavors but harmonious whole.
finally start with the menu of game.
pit risotto, white truffle Acqualagna, the pulp of the Woodcock and reduction to the Port. Excellent performance, excellent flavor, slightly little harmonic the link c he joined them. 
continue with Rigatoni pasta with wild hair, with pit and nose and light rocket pesto. 
Very good, tasty and well balanced . Cooking the perfect pasta. only drawback, the leaves of rocket, remembrances of a trend that now has no meaning.
Let then to a wine more important. Albino Rocca Barbaresco Ronchi Birch in the 1999 Magnum. 
Bottle from the cellar, so he needs a little 'time to adjust to the temperature and air to breath fresh air and then reveals all its glory. Garnet color discharge, a slight orange nail, thousands and thousands of arches, fine, over the cup. Great nose of violets and berries. The mouth is full bodied and slightly alcoholic, tannins, nice round mouth to prepare tasty cuisine that will take us next.
then comes a roast woodcock, with its toasted bread, an onion and a baked potato in the ashes, flavors of time that was, at least for me. 
Born into a family of hunters, for generations, the woodcock has always been considered the queen of the table from us. Difficult to work, because of the flavor in d elle its meat varies widely depending on the time when she was killed and the place where he pastoring.
This was excellent. Perfect cooking, chest and thighs to pink at all dry, sweet head.
Here is a piece of roast boar, with its sweet sausage and apple sauce. Boar from from the farm staff of Sig.Pompili. 
It amazes me the very light color of the flesh, but the flavor and texture of the flesh are worthy of applause, a fair sausage, very good pairing with the apple.
Then we came to dessert, a plate of cheese the area, some selected by Beltrami, others by the same Sig.Pompili, all really good. Some diners have 
c hiesto a combination detail and we are offered a selection of beers from the Czech Republic imported directly from Symposium. 
I have not tasted, preferring to finish the Barbaresco, but the other diners have found it particularly intriguing that the cherries.
In a chat the other, speaking of spit, then there came a desire to taste and Sig.Pompili has now gone along with giving us a taste of thrushes and skylarks cooked on the vertical spit, topped by an apple that, during cooking, pouring its juice. 
We end dinner with a great cup of coffee and a cigar again in front of the fireplace in the sitting room.
Conclusions: kitchen is slightly dated, but always well executed. Special bonus for the wide selection of proposals for hunting, for fans of the genre.
extensive wine list, even if dated and with a mark at times a bit 'too important.
Bella the opportunity to stop for the night so as not to run into trouble with the traffic!
Account:
Aperitifs € 7.00 per head
Menu hunting € 100.00 per head
Coffee € .2,00
Wine:
Barbera Marun € 55.00
Barbaresco Magnum
Water and Champagne on offer.
