Typical dishes in the region Marche

“Brodetto” is one of the typical recipes of a sea area, that varies from region to region (“brodetto alla vastese”, “caciucco alla livornese”, ecc.)

Rabbit is on of the most traditional dishes in the Conero area. As every family has got its own particular way to cook rabbits, we’ll describe how you can prepare a stuffed rabbit.

“Mosciolo selvatico di Portonovo” (wild mussel of Portonovo) is the most famous dish of the Conero, as this is its ideal growing environment. As a result, mussels here are big and pulpy with a mellow but also tasty flavour, which clearly reminds that of the sea.

Marinated anchovies represent one of the typical recipes of sea regions. So traces of such a tasteful dish are present in almost all food sea traditions and in those of Numana too. Here anchovies constitute the largest part of what fishermen fish. This means that every restaurant serves marinated anchovies. As they are easy to find and to prepare, they have become one of the most important foods for fishermen. Marinated anchovies are an excellent cold appetizer and can be kept in fridge for days.

“Pollo in potacchio” (chicken in potacchio) and “coniglio in porchetta” (rabbit in porchetta) represent the two most typical rural dishes in the area.

“Sardoncini a scottadito” (grilled anchovies) is a very easy recipe. Using very fresh anchovies is the only must!

Here some key tips to prepare a good dish.
The best stockfish quality is “ragno” (spider), but it is very rare and expensive. Alternatively, you can buy “wreste” variety (no old seasoning). As stockfish needs to be put to soak and in fridge for at least 5-6 days (water has to be possibly changed 6 or 7 times a day) you have to buy it in right advance. When you buy a stockfish, ask the fishmonger to scaled its belly and its backbone. Now the stockfish can be cut into slices large not less than 5-6 centimetres.