Piceno and its coast
offers an extraordinary gastronomic legacy due to its
innumerable excellences based on the tradition of the
Everywhere you will find typical dishes: from the strong
smells of the Adriatic coast up to the specialities and
the natural flavours of Piceno hinterland.
an hypothetical gastronomic trip you will meet the
prince of sea-dishes, the celebrated Brodetto alla
Sambenedettese, a typical stew usually cooked by
ancient fishermen with unsold fish. It’s a very refined
dish, composed by a good thirteen different species of
fish, in addition to a mix of peppers, green tomatoes,
vinegar and… big slices of bread.
into the hinterland we will find another well-known
typical product of our country, the Oliva ripiena
Ascolana, a real masterpiece of local gastronomy,
that combine together the soft and gently bitterish
flavour of Picena stoned olives and a stuffing of
different kinds of meat and spices.
Among other typical specialities let us mention the
famous Maccheroncini di Campofilone, an ancient
recipe for egg pasta looking like thin angel hairs, a
fifteen-century noble dish.
Finally you can sweep over a wide choice of typical
sweets, like “il funghetto d’Offida” with its
anise fragrance, “le peschette dolci di Acquaviva”
and the frustingo” prepared with dried figs, nuts
and candied fruits.
The viticulture is both
an ancient tradition in all the hinterland and the
symbol of its rural landscape. It achieved greatness in
creating new quality-trademarks, like the latest
“Offida-DOC” white and red ones.
The most important and famous local DOC wines are the
white “Falerio dei Colli Ascolani” and the red “Rosso
Falerio is a well-known white wine, dry and
intensely-scented, suitable for fish and white-meat
dishes. The area of production is the whole hill
Rosso Piceno Superiore is one of the best red wines in
Italy. Sangiovese (60%) and Montepulciano grapes (40%)
blended, with a deep and perfumed taste, it is aged in
durmast wooden barrels. It is ideal with red meats and
mature/aged cheeses. It’s mainly produced in the
southern hills of Piceno area from the seaside up to
Ascoli Piceno territory.
Among the liqueurs the most famous product is the
Meletti aniseed liqueur , produced in Ascoli until 1870.
It’s a good smell liqueur flavoured with native anise of