Typical Dish

Ancona, Marche, Italy

Ancona is a picturesque city situated in the region of Marche, on the Adriatic coast of central Italy. With a population of around 100,000 inhabitants, it is the capital of the province of Ancona and is known for its vibrant cultural heritage, stunning architecture, and delicious cuisine. The city is built on a hill overlooking the Adriatic Sea, and the historic center of the city is characterized by narrow, winding streets and stunning landmarks, such as the Cathedral of San Ciriaco and the Arco di Traiano.

Food is an essential part of the culture of Ancona, and the cuisine of the region is renowned for its simple yet delicious flavors. The food in Ancona is primarily influenced by the surrounding regions of Marche, Emilia-Romagna, and Umbria, which all have distinct culinary traditions. One of the most popular dishes in Ancona is Brodetto, a hearty fish stew made with an assortment of seafood, including fish, squid, and shellfish. The stew is flavored with tomatoes, onions, garlic, and herbs such as parsley and thyme. It is often served with a slice of toasted bread rubbed with garlic and drizzled with olive oil.

Another popular dish in Ancona is Olive Ascolane, which are large, stuffed green olives. The olives are stuffed with a mixture of ground meat, Parmesan cheese, and spices, then breaded and fried until crispy. They are typically served as an appetizer or snack and are often accompanied by a glass of local wine.

Seafood is a staple of the cuisine in Ancona, and the city is home to a bustling fish market where locals can buy fresh seafood straight from the fishermen. One popular dish made with seafood is Vincisgrassi, which is a layered lasagna-style pasta dish made with a rich meat ragu and béchamel sauce, flavored with Parmesan cheese and nutmeg. It is typically served as a main course and is often accompanied by a glass of red wine.

Another dish that is popular in Ancona is Porchetta, a savory roasted pork dish that is flavored with herbs such as rosemary and fennel seeds. The pork is typically cooked slowly over a wood fire, which imparts a smoky flavor to the meat. It is often served as a sandwich, with the pork sliced thin and served on a roll with arugula, tomato, and a drizzle of olive oil.

As for drinks, Ancona has a rich wine-making tradition, and the region produces some of the best wines in Italy. One of the most popular wines in the area is the Verdicchio dei Castelli di Jesi, a dry white wine made from the Verdicchio grape. The wine is light and refreshing, with a crisp acidity and flavors of green apple, lemon, and almond. It pairs well with seafood and is often served as an aperitif.

Another popular drink in Ancona is the Anisetta Meletti, a sweet, anise-flavored liqueur made with a secret blend of herbs and spices. The liqueur has been produced in Ancona since 1870 and is often enjoyed as a digestif after a meal.

In terms of dining habits, Italians in Ancona typically eat three meals a day, with lunch being the largest meal of the day. Lunch is typically eaten between 1 pm and 2 pm, and dinner is usually served between 8 pm and 9 pm. However, many restaurants and cafes in Ancona also offer snacks and light meals throughout the day, such as panini or pizza al taglio, which are small, rectangular slices of pizza that are sold by weight.