Your new post is loading...
There's no such thing as "Italian food." Regional differences give the country multiple "national cuisines."
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"The dish was originally made on board fishing boats, for lunch," explains Paolo Antinori, head chef at Fortino Napoleonico(Via Poggio, Portonovo; +39 071 801450), a restaurant specializing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.
Via Mariano Pallottini
