The towns of Fano, Torrette and Marotta, along a twenty kilometre stretch of coastline, hold the gastronomic secrets of fish cuisine which have been developed over time into a rich art. Experienced cooks, as well as those who simply enjoy good food, have learned how to transform fish into dishes which are true culinary masterpieces. The Adriatic sea is one of the richest areas for fishing, history and culture and those who fish its waters know how to make the most of the opportunities of all that the sea has to offer. It is therefore no surprise that fish is the main element in the gastronomic tradition of the province and that hundreds of restaurants provide an infinite number of ways to prepare it. Brodetti alla marinara (a variety of different fish cooked in broth), tender frutti di mare (in particular vongole (sea clams) and mitili (mussels) but also lumachine (sea snails) and 'garagoi'), seppie (squid), merluzzi (hake), sgombri (mackerel), sogliole (Adriatic sole), cannocchie (razor clams) and 'trufelli', fish which is pan-fried, grilled, or roasted in paper, in pastry or even in crusted salted - there are so many fish specialities available, all served with that gentle but decisive local wine. Bianchello del Metauro. If you enjoy fish then Fano and the Adriatic river certainly won't disappoint you; but if you have yet to discover its delights then prepare yourself for a great gastronomic experience.