The culinary and winemaking legacies of an entire territory are reflected in the Riviera del Conero. Its richness travels from the hills to the sea and back again, through traditional recipes and villages that celebrate their unique variations. From the hinterland come vincisgrassi, crescia, or ciambelle di mosto (must donuts). The seafaring tradition offers just as many typical specialties, such as stoccafisso all’anconitana (Ancona-style stockfish) or brodetto: from Ancona to Porto Recanati, several types of fish soup are counted—tradition dictates there is one for every port—each with its own secret. Meanwhile, from Pietralacroce in Ancona to the Sassi Neri in Sirolo, the wild mosciolo is caught, not farmed; it is not simply a mussel, but a unique specimen and a Slow Food presidium.

Then there is Rosso Conero, an ancient wine that tells the story of the Mediterranean scrub. Vines grown on limestone soil, a microclimate balanced between the power of the sun and the constant breath of the sea, and significant temperature fluctuations. These conditions give the Montepulciano grapes a unique character and make this wine a prestigious ally for high-quality cuisine. Since 2004, two wines have been produced within the same DOC zone: Rosso Conero DOC and Conero DOCG. The former can also be served chilled, while the latter is a more complex and qualitatively superior variant, representing the full potential of this specific area of the Marche.