• Italian Marche Food & Drinks

At our residence you can enjoy traditional Italian cuisine in various forms. A vacation at the famous Conero-Riviera is perfect to get to know one of the best cuisines of Italy. Even the simple plain fare from the Marche kitchen, just like “mamma” is fantastic. But you`ll love what the chefs at our Restaurant Saraghino will prepare at our beach “ristorante”!
What is typical for the Italian Marche´s traditional cuisine? The great variety! Because of the huge landscape variety from the Appenine mountains to the coast, the Marche region knows recipes from spaghetti alla marinaia (spaghetti with fish and sea food sauce) to the delicous yellow boletus - and truffels specialties of the Appenine.
Fish, shrimps & co get disembarked directly in important harbours in the middle of the Italian Marche, like at Fano, Ancona (around the corner of the DamaBlu residence) and San Benedetto, to be sent via airplane all around the world. But obviously you`ll get our fish and seafood at its freshest only in the Italian Marche itself! Very typical is grilled fish, for example grilled “Pesce Azzurro”, or in the oven baked fish with baked potatoe and olives. Don´t miss tagliatelle noodles with sea food sauce (Tagliatelle di Mare) or the delicous fish soup (Il Brodetto)! Another hint: If you didn´t like stockfish so far, try what sort of magic cooks in the Italian Marche perform with “Stoccafisso”!
The “Olive all`Ascolana” are famous. The huge, mild tasting olives get filled or with meat or fish paste and then get breaded and fried. Or grilled fish, which gets grilled with a crust of breadcrumbs, parmesan cheese and fresh herbs – mmmhh! Wonderfull extra vergine olive oil comes from farms just around the corner at highest quality, as well as the white Vernacchia wine (D.O.C. – of controlled origin) and the red Rosso Conero Wine, we use in our kitchen.
From the near Umbria region derives the antique tradition of producing salami, bacon and sausages without chemical substances added, like the “nonni”, the grandparents did. To have you try really good products, also if you just want a little snack, we have recently opened our bistro Ventinpoppa. We organize “Degustazioni”, traditional tastings there and invite farmers of the region to present you with their fresh products, such as high quality Italian cheese and salami.
 

• Sea Foods

Our part of the Adriatic Sea is slightly more salty than other parts of the Mediterranean sea. Thus the fish from our region is highly recommended by gourmets. The most important types of fish that grow in our part of the Adriatic Sea are species from the sardine family, furthermore European hake (called Nasello or Merluzzo), seabass (in Italian: “Spigola” or “Branzino”) and the gilthead seabream (you`ll want to order “orata”), a species with little fish bone and solid flesh, which consumes smaller fish, shrimps and mussles. In the Marche´s Adriatic sea live also cuttlefish and octopus, which our chef will prepare for example as wonderfull fried “seppie” and “calamari”.
If you like fresh shrimps, the “scampi” and crayfish you should choose in an Italian menu “mazzancolle” (gamberi) or “scampetti”, the latter are a bit smaller then the “gamberi”.

• Marche Country Cuisine

Thanks to the mild Italian Marche climate, we harvest vegetables in all seasons of the year. From our neighbour region´s Nocera Umbra, which in former times was part of the Marche region, we have improved to a real art the preparation of sausages and ham. The Marche are famous for their ciauscolo (say: tshajooscolo), a soft salami, which can be eaten on bread, grilled or used for pasta sauces as well as the fried sausage of the Marche, the “Salsiccia”. Very aromatic is the “salame lardellato”, which is enriched with a fine bacon.
Driving just half an hour towards the Appenine, you´ll find many restaurants serve the typical country cuisine, a mixed barbecue dish (grigliata mista), often including ribs of Marchigian lamb. And if you see a snack stall on the road, indicating „porchetta“, you might want to stop and get a genuine and typical marchigian snack: rolls filled with roast pork, which have been filled with mediterranean herbs. Typical for the Marche – and irresistable: the thin noodles from Campofilone in the South Marche, called “Campofiloni”, which are designed to absorb lots of pasta sauce – mmmhh!
Mecanically clenched extra virgin olive oil can taste very differently, due to the kind of olive. The Marchigian Mignola-olive oil is slightly tarter/more herb tasting, a little milder and more delicate instead is the Marches Frontone-olive oil.
Pecorino (a sheep cheese) and the mild tasting “Caciotta” both made of sheep- and cows milk are the most important kinds of cheese in the Italian Marche – most likely served as antipasto or last course, and often together with jam and honey! Ricotta, the fresh tasting Italian curd cheese is used for many deserts in the Italian Marche – if you want to lose weight: choose a ricotta desert (“dolce con la ricotta”) instead of the rich “tiramisu”.

• Italian Marche Wines