Stuffed Chichì

“Chichì” is a dialectal name which means stuffed focaccia, formerly made with bread dough, stuffed with common ingredients such as tuna, anchovies, capers and chopped peppers.

Funghetti di Offida

Water, flour, sugar and anise seeds, 4 simple ingredients for a recipe with an ancient flavor: the famous funghetti (which means mushrooms) are a typical dessert of Offida’s cuisine. The “mushrooms” have ancient roots and are still prepared by the housewives who call them so for the unusual shape that resembles a mushroom.

DOCG white and red wines

The DOCG is divided into three varieties: Offida Pecorino, Offida Passerina and Offida Rosso.

Offida Pecorino: Offida Pecorino is produced with at least 85% Pecorino grapes. This variety was very much widespread since ancient times on the slopes of the Sibillini Mountains; later it was slowly confined to the Arquata valley, when more productive vines were introduced. It was only in the 1980s that, on the initiative of Guido Cocci Grifoni, a winemaker determined to recover the native vines, the it was reintroduced to the Offida and Ripatransone area. Known since the 1800s with the names of Pecorina Arquatanella, Uva Pecorina and Uva delle Pecore, this grape variety is found in purity in the DOCG Offida Pecorino.
Offida Passerina: Offida Passerina DOCG is produced with grapes of the Passerina grape variety at 85% and maximum 15% of local white berried grapes. This grape variety is particularly resistant to diseases and the most adverse weather conditions, thus it guarantees an excellent yield, so much so that in the past it was renamed by the winemakers with the significant names “Cacciadebiti”(meaning it could pay off any debt) or Golden Grape.
Offida Rosso: the ampelographic base of the "Offida Rosso" typology foresees Montepulciano (minimum 85%) and a remaining percentage to which all the other non-aromatic vines, red berried, suitable for cultivation in the Marche Region can contribute. The release for consumption of DOCG wines "Offida Rosso" can only take place after the compulsory aging period of 24 months in total, 12 months of which in wood, increased by a period of 3 months of mandatory refinement in the bottle, starting from before November 1st of the harvest year. "Offida Rosso" wines have a ruby red color with a tendency to garnet, with notes of red fruits and hints of licorice and chocolate stand out, the taste is soft, broad with a very long aftertaste.

Brodetto alla sanbenedettese

Brodetto has existed since fishermen have existed.
This much-appreciated dish has been the main, and probably only, meal of fishermen for centuries. Its ancient origin belongs to the people and comes from the habit of cooking on board some of the fish that could not be sold in the markets because of its small size, low quality, or not enough quantity. So Brodetto started to develop by mixing some of this small fishes, seasoned with just some olive oil. During the years, this dish has changed and has become a more elegant one, conquering a well-deserved fame in the entire nation, and becoming a prerogative of Marche. There is no official recipe for Brodetto. There are many variations of this dish, from those arranged with whatever fish is available to those more polished and refined. In the restaurant version, there are king prawns, clams, mussels, which are not found in the more traditional versions. Fish that can be found in Brodetto can be divided into two groups: those which are softer (cod, dogfish, cuttlefish etc) that absorb the flavor of those which are harder (monkfish, orchard grass, red mullet, etc.)

Olives with Ascoli

Fresh fish from the Adriatic Sea

Sardines, anchovies, mackerel, amberjack, tuna and many other varieties of oily fish, rich in beneficial and nutritional properties.
White fish such as red mullet, cod, sole, squid, shrimp
Seafood: clams, mussels, clams and snails
The port in San Benedetto del Tronto is one of the main national fishing and tourist points of convergence. Visit the fish market located between the northern dock and the seaport, and be amazed by the peculiar environment. San Benedetto del Tronto’s port is the second Italian port, after Mazara del Vallo, for the quantities of fish and the number of fishing boats.