Food and wine products of the highest quality, from the sea and gentle hills of the Marches: this is what visitors to Civitanova Marche are offered. Fish are the absolute central feature of traditional recipes in the coastal city, which has ancient origins as a fishing village and sea port. The mid-Adriatic, which touches and shapes its coastline, providing long beaches of fine sand in the north and white pebbles in the south, is a sea full of fish, with an abundance of various types, especially healthy oily fish. Anchovies, pilchards and mackerels, enhanced by the Mediterranean diet, are the essential ingredients of delicious and simple dishes that can easily be repeated, even by cooks with little experience. The local cuisine, born from the seafaring tradition and transformed by the creativity of Civitanova’s cooks, offers appetising dishes such as “furbi con l’abbiti” (octopus with chards), mackerels in red wine and “brodetto alla civitanovese” (traditional fish soup). Here the delicate flavours of the sea are combined with the produce of the countryside and invite tourists to discover ancient flavours, traditional recipes and new culinary combinations. The hills immortalised by Giacomo Leopardi and caressed by the Adriatic breeze provide unforgettable landscapes and the ideal environment for the cultivation and production of choice wines and extra virgin olive oil. These affirm the ancient value of local cultivation that has continued over the centuries and delights even the most sophisticated palates. The famous local producers have managed to enhance and improve their expertise, establishing important vineyards and olive groves, and outstanding cellars and oil mills. These promote the flavours and fragrances that only this land, with the love and passion of its inhabitants, is able to provide to every part of the world.
BRODETTO DI PESCE (fish soup)
Ingredients: 2 kg of fresh soup fish (rockfish, dogfish, cod, squid, cuttlefish, scampi, mussels and clams), olive oil, 1 kg of tinned peeled tomatoes, a glass of vinegar, a cup of dry white wine, onion, garlic, parsley, salt and pepper.
Preparation: chop the onion and garlic and boil with the vinegar in an earthenware casserole. When the vinegar has evaporated, liberally add extra virgin olive oil and chilli. Brown and add the strained tomatoes, a cup of dry white wine, salt and pepper. Slowly bring to the boil with the pot covered, diluting, if necessary, with a couple of ladles of hot water. At this stage, add the squid and cuttlefish and cook for about 30 minutes before adding the fish, whole if small, or cut into slices if larger, and cook over a moderate flame, without moving the fish, for about 15 minutes. Add the scampi towards the end and then finish by generously garnishing with chopped parsley. Before serving the soup, leave it to settle for a few minutes and serve with toasted bread.