olive ascolanabrodetto sambenedettese

The Piceno offers an extraordinary gastronomic legacy due to its innumerable excellences based on the tradition of the country.

Beginning from the sea, you will meet the prince of sea-dishes: the celebrated Brodetto alla Sambenedettese, a typical stew composed by a good thirteen different species of fish.

Moving into the hinterland, we will find another well-known typical product of our country, the Oliva ripiena Ascolana, a real masterpiece of local gastronomy, that combines together the gentle flavour of Picena stoned olives and a stuffing of different kinds of meat and spices.

Among other typical specialities let us mention the famous Maccheroncini di Campofilone, an ancient recipe for egg pasta looking like thin angel hairs, a noble dish that goes back to fifteen-century.



The viticulture is both an ancient tradition in all the hinterland and the symbol of the rural Piceno landscape. It achieved greatness in creating new quality-trademarks.

The most important and famous local DOC wines are the white “Falerio dei Colli Ascolani” and the red “Rosso Piceno Superiore“.

Falerio is a well-known white wine, dry and intensely-scented, suitable for fish and white-meat dishes. The area of production is the whole hill territory.

Rosso Piceno Superiore is one of the best red wines in Italy, with a deep and perfumed taste, it is aged in durmast wooden barrels. It is ideal with red meats and mature/aged cheeses.

Among the liqueurs the most famous product is the Meletti aniseed liqueur , produced in Ascoli since 1870. It’s a good smell liqueur flavoured with native anise of Ascoli hills.

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