STOCCAFISSO ALL'ANCONITANA
“Stoccafisso” has been discovered in 1431 when a Venetian nobleman and his crew, back from Flanders, shipwrecked on Lofoten islands. So, having found an huge fish grounded on a rock, they cooked it with a big bonfire; the island inhabitants rushed because of the smoke and having found them, they decided to give them hospitality. In spring time the sailors came back to home and took with them an absolute innovation for our land: the “Stoccafisso”.

BRODETTO DI PORTO RECANATI
“Brodetto” exists since fishermen exist and for many centuries it has constituted the main element of their diet. Besides the variety of fishes which makes it up, it is based on the masterly dosage of seasoning, that gives it flavour and delicacy. The addition of saffron is typical of “Brodetto di Porto Recanati”.

CAVALLUCCI DI CINGOLI
The ancient tradition of the “Cavallucci” belongs to the group of stuffed cakes, and their recipe has passed down from generation to generation since the Middle Ages, exactly when the use of fresh pasta started to spread.

CONIGLIO IN PORCHETTA ALLA FILOTTRANESE
This represents a second course, a typical tasty and spicy dish of Marche tradition, specifically of Filottrano’s town. It combines perfectly with a young Rosso Conero wine.

IL MAIORCHINO DI OSTRA VETERE
According to evidence given by some elderly citizens, it seems that its origin dates back to the beginning of 1900s, and that it was to ascribe to a mistake made in measuring the quantities of ingredients preparing a sponge cake. The mistake contributes in giving the cake its typical flat shape.

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