R i n a s c i t a
The various local gastronomy is marked by its genuineness and simplicity, with olive oil as the main element of cookery. The Ascolans have made good food into a way of life, a principle to be upheld. Famous are le olive all'ascolana, olives stuffed with lean pork and veal meat, chicken breast, a touch of mortadella, butter, egg, Parmesan, onion, truffle and nutmeg; il fritto misto all'ascolana, a mixed fry consisting of stuffed olives with the addition of cream, artichokes and lamb cutlets. The fish soup of San Benedetto del Tronto is appreciated, prepared with the abundant fish supplied by the Adriatic Sea. Very good are the thin noodles of Campofilone, the roasted rabbit of Falerone and Montegiorgio, the roasted turkey of Monterubbiano. In the inland villages cookery takes advantage of truffles and mushrooms both for first dishes and side dishes. There are good sweets such as lu frestinghe, pizza with cheese, the piconi, the snake and lamb of Servigliano, the little mushrooms of Offida.
The local wines have reached such a level of quality that makes them be present with honour on lots of Italian tables. Renowned Rosso Piceno and Rosso Piceno Superiore as well as Bianco Falerio dei Colli Ascolani.
It's obligatory to have an aperitif and a digestive in Piazza del Popolo at Caffé Meletti, meeting place of the town. In 1870, just in this coffee bar, Silvio Meletti began producing his famous anisette, nowadays famous all over the world on a par with French anisettes.
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