From Pietralacroce of Ancona to the Sassi Neri of Sirolo, the wild mussel, the gastronomic emblem of the Conero Riviera, is caught – and not farmed. It is not simply categorized as a mussel, but a specimen with incomparable peculiarities, such as to make it a slow food presidium. In addition to this unique delicacy, the seafaring tradition offers other typical products, such as stockfish all’anconitana or brodetto, cooked according to different recipes from Ancona to Porto Recanati, each with its own secret. Along our coast there is no shortage of restaurants to taste traditional dishes or contemporary reinterpretations.
We will take care to advise you where to find the best of local gastronomy.