From Pietralacroce in Ancona to the Sassi Neri in Sirolo, the wild mosciolo is caught – and not farmed – as the gastronomic emblem of the Riviera del Conero. It cannot simply be classified as a mussel, but as a specimen with incomparable peculiarities, making it a Slow Food presidium. In addition to this unique delicacy, the seafaring tradition offers other typical specialties, such as stoccafisso all’anconitana (Ancona-style stockfish) or brodetto (fish soup), 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.

To taste moscioli, we recommend:

Ristorante Della Rosa, Sirolo, historic center – Ristorante La Torre, Numana, historic center – Bocasalina, Numana, seafront – Ristorante 30 nodi, Numana, port – La Capannina, Portonovo – Ristorante Marcello, Portonovo.

Among other restaurants, we suggest: Osteria del Poggio, Poggio di Ancona – Agriturismo Casa Rossi, Marcelli di Numana