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 the headquarters of 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 Maccheroncini di Campofilone find in fish ragù or snails a fabulous condiment, not to mention the rich fried dishes of hake, mullets, sole and scampi. In the immediate hinterland, among the very sweet hills, which follow one another like waves, between the provinces of Urbino and Macerata, a rich land gastronomy prevails, which, to the north, is influenced by the proximity of Romagna, with which it shares cappelletti and passatelli in broth, a type of flatbread called sfogliata and the great tradition of Fossa cheese (legendary that of Talamello).
In Macerata prevail the Vincisgrassi, a kind of baked lasagna in whose ragù also goes the innards of poultry, according to the old rural tradition. While in Acqualagna and surroundings, a precious black truffle triumphs, which enhances 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.
