The flavors of the sea dominate in the province of the capital of Marche, Ancona, where the tradition of brodetto with 14 different types of fish and stoccafisso is strong: here is also home to a prestigious Academy of Stoccafisso, keeper of the authentic recipe of stoccafisso all’anconetana.
But seafood dishes also dominate in the province of Ascoli Piceno, where the Maccheroncini di Campofilone find in fish ragù or snails an amazing seasoning, not to mention the rich fried hake, mullets, sole, and scampi. In the immediate hinterland, among the sweet hills, which chase each other like waves, between the provinces of Urbino and Macerata, a rich land gastronomy reigns, which, to the north, is influenced by the proximity of Romagna, with whom it shares the cappelletti and passatelli in brodo, a type of piada called sfogliata and the great tradition of Fossa cheese (mythical is that of Talamello).
In Macerata reign the Vincisgrassi, a kind of baked lasagna in whose ragù also go the offal of poultry, according to the old country tradition. While in Acqualagna and surroundings, a precious black truffle triumphs, which enriches pasta and meat dishes.
Addresses not to be missed are: La Moretta, Traiano and L’Osteria Teatro Strabacco, in Ancona; Il Vicolo and Furlo, in Acqualagna (Pesaro-Urbino); Pennesi, in Pedaso (Ascoli Piceno) and Ristorantino da Vittorio, in San Benedetto del Tronto.
