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
Fish stew Fano-style
How to prepare:
The fish (1 scorpion fish, 1 frog fish, 1 weever, 2 sole, 1 small turbot, 1 skate, 1 monkfish, 1 brill and 1 hake; after cleaning they should weigh approximately 1 kilo 800 grams) must be de-headed, washed and well gutted. In a separate pan, fry olive oil and chopped onion; add the contents of a bowl in which a little tomato pure, salt and popper have been dissolved in three glasses of water and half a glass of vinegar. Boil until the water and vinegar have been reduced, then add the fish and heads, starting with the toughest (the scorpion fish) and boil until cooked. The fishermen of Gabicce Monte, unlike those of Fano place all the ingredients and all the types of fish in the cooking pan together, along with some red wine.
How to prepare:
After removing the heads and tails, place 500 grams of fresh anchovies in a dish and bake in a hot oven for approximately 15 minutes. Season with garlic, lemon, salt and pepper, leave to cool and then bone. Beat the eggs with salt, pepper, grated parmesan cheese, oregano and chopped garlic and parsley, then put all the ingredients into a frying pan with some hot oil. After removing the pan from the heat, put it in the oven for about 10 minutes, turning the omelette over when half cooked. Serve hot or cold on toasted bread
'Rustita' di pesce
| Ingredienti: |
| Pesce fresco a piacere |
| Pan grattato (due etti per ogni chilo di pesce pulito) |
| Sale |
| Pepe |
| Olio |
| Prezzemolo |
| Aglio |
| Limone |
| arancio |
Spaghetti sailor style
How to prepare:
Clean, bone and chop 250 grams of anchovies. To one side, clean and open over a moderate heat 250 grams of muscles, which must then be shelled and finely chopped, setting to one side the broth in which they were cooked. Soften a chopped onion, garlic, parsley, two salted anchovies, capers and a little chopped paprika in a pan with a little good quality olive oil. Melt the anchovies down slowly, add the fresh anchovies in pieces, the muscles with their filtered broth, and leave to simmer. Pour in a glass of Bianchello wine and add salt, then leave to evaporate. Cook the spaghetti 'al dente', drain them, then toss them in the sauce and serve.