Skip to main content

Reply to "Italy's 20 regions, dish by delicious dish"

8. Le Marche

Ancona spicy fish stew
Ancona's classic dish, brodetto all'anconetana, reflects the city's seafaring heritage. It's a slightly spicy, tomato-based soup/stew made from local catch.
"The dish was originally made on board fishing boats, for lunch," explains Paolo Antinori, head chef at Fortino Napoleonico (Via Poggio, Portonovo; +39 071 801450), a restaurant specializing in Le Marche cuisine.
"Cooks used poorer catch, or fish a little broken by the nets and not saleable at the market.
FM
×
×
×
×
×
×