THE VERY GOOD "BRODETTO SANBENEDETTESE"
Satisfy your taste buds with the culinary typical product that offers the seafood cuisine in our area. There is a long series of fish dishes recipes on the table: from fried paranza, the marinated anchovies to the undisputed king, the BRODETTO SANBENEDETTESE. Once prepared directly on board the boats and made up of a tasty sauce on which they were cooked, in the "focarò" on board, the fish caught on board, also the less valuable but not least tasteless.We suggest you to book in advance for the BRODETTO because it needs a very long preparation and not all the restaurants serve it at the moment. And if you want to hear the epic narratives of the mariners, tasting traditional dishes,go to one of the many "Seaside Circoli" that will make you taste the mythical sailor coffee with generous rum correction.
A curiosity: the sambenedettese recipe also has a very place of birth: it is the neighborhood called "u labirinto", in the historic center of the town where the sailors once lived. It is a maze of lanes and warehouses that tell its maritime destination: Via dei Calafati, Via del Pescivendolo, Via dei Spagaroli who were those who packed the cordage and fishing nets.
Una curiosità: la ricetta sambenedettese ha anche un luogo di nascita ben preciso: è il quartiere detto “u labirinto”, nel centro storico della città dove dimoravano un tempo i pescatori. È un dedalo di vicoli e di magazzini che raccontano la sua destinazione marinara. C’è via dei Calafati, via del Pescivendolo, via dei Spagaroli che erano coloro che confezionavano i cordami e le reti da pesca. Insomma qui c’è tutto il mondo in una pentola che deve essere rigorosamente di alluminio e a bordo molto alto, perché questo brodetto si fa a strati. È uno dei pochi brodetti in cui il calamaro ha una grande importanza sia per fare il brodo che per dare consistenza al piatto.
The famous OLIVA ALL'ASCOLANA, the delicacy of the gastronomic traditions of gourmet tradition, known and appreciated all over the world.
It is an ancient recipe that dates back to the nineteenth century, which includes the use of the Oliva Tenera Ascolana, preserved in a salt solution flavored with wild fennel seeds, local aromatic herbs and stuffed with three types of meat (beef, pork and chicken) joined with Parmigiano Reggiano (which is why it is also called 'Liva ripiena ' or 'Liva farcita'). For a long time it was used to form the so-called "Fritos all'ascolana ", accompanied with fried lamb chops, creams and artichokes and zucchini.Today, however, it is used on the table even as a starters or as an aperitif.
TARTUFI AND MARCHIGIAN MUSHROOMS
Truffles and mushrooms are one of the specialties that attract enthusiasts and gourmets all over Italy. The region Marche is located in the mountains, so its main courses, from the first to the meat dishes, are seasoned and accompanied by truffles and mushrooms.
Among the dishes of the Marche tradition of these ingredients we have noodle pasta with mushrooms and sausage, the Polenta, pappardelle or lasagne with mushrooms.
In oenological production we find typical wines of refined taste. The main types of native wines are:
"Frustingo o fristingo " is one of the oldest desserts in the culinary tradition of Marche. It is said that more than two thousand years ago the recipe was inherited by the ancient Piceni on the basis of the Etruscan.Originally, what is today a typical Christmas cake, was prepared by mixing different cereal flours including spelled, barley, hard wheat, spelled and marzipan grain, with grape juice passing and then cooked in clay pot.
The name derives from the Latin "frustum"that translated means "piece" or "trick".
The figs are the main ingredient of this cake born as a poor meal but actually rich in genuine ingredients, all strictly coming from regional crops: dried fruit and extra virgin olive oil.Finally, it is worth pointing out that the perfect accompaniment to enhance the taste of fristingo is definitely a glass of good "vino cotto" and we recommend, that is always Made in Marche.
Typical Offida sweets prepared for Carnival, "i funghetti" are very simple water-based biscuits, sugar, flour and anise, whose shape is a small mushroom.
The dough, molded into so many small balls, is naturally dried in the sun for a couple of days.
They are then cooked in oven : The heat exits the soft interior of the various little balls of the dough, which remain white on a dark brown background.
the typical shape of so many white mushrooms on the dark earth, pleasantly crisp and soon tough when they are cold, they find the freshly when warmed.