What to eat in Ancona

Quick Guide to Taste in the City

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On this page you will find an overview of some of the most representative dishes, products and wines of Ancona, which you can enjoy in one of the restaurants from our selection.

• Overview + Food-Wine Table
• Signature Dishes
• Traditional Products
• Wines and Beverages
• FAQ

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Overview

Gastronomic Identity of the City

The cuisine of Ancona is a perfect blend of sea and Marche tradition: fragrant brodetti, fresh Adriatic fish, and recipes passed down through generations tell the authentic soul of the city. Extra virgin olive oil, aromatic herbs, tomatoes, and local catch define Ancona’s gastronomic identity, making every meal a genuine and intense experience.

Historical Influences

The culinary roots of Ancona lie in its history as a maritime republic and strategic Adriatic port. Contacts with merchants and sailors enriched the local tradition, giving rise to flavorful yet balanced seafood dishes, where simplicity and the quality of raw ingredients take center stage.

Territory and Ingredients

The Adriatic Sea provides fresh bluefish, crustaceans, and mollusks daily, while the Marche hinterland contributes with olive oil, vegetables, legumes, and characterful wines. The union of sea and hills makes Ancona’s gastronomy diverse, seasonal, and deeply connected to the territory.

An Experience Beyond the Plate

Eating in Ancona is not just about tasting a plate of fish. It’s savoring a brodetto with a sea view, sharing a freshly fried dish in a harbor trattoria, accompanying it with a glass of Marche wine, and letting yourself be enveloped by the city’s authentic atmosphere.

It’s a sincere, convivial experience, deeply connected to the sea. This is why Ancona’s cuisine remains in the hearts of those who discover it.

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Food-Wine Table

In the table below, you will find a list of typical local products and wines, classified according to the main national quality marks such as DOP, IGP, etc. (see the legend). Traditional dishes are included for their historical and cultural value.

The table structure provides a clear criterion to understand the value and gastronomic identity of the territory.

• Scroll the table down and to the right to view all data in the columns and access Wikipedia links 🌐 for further information (when available).
• To see the explanation of each data column, click on the column title itself (e.g., Index, Ratings, Org, etc.) at the top of the table.

📌 The dishes, products, and wines listed above, while representing the local gastronomic identity, are not always exclusive, but often shared with the provincial or regional territory.

📌 For the main certifications (DOP, IGP, DOC, and DOCG), the selection is based on the official production specifications, checking – where possible – whether the municipality is included in the authorized area.

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Signature Dishes

Vincisgrassi

Vincisgrassi are the Marche version of lasagna, richer and more structured than the Emilian variant. Made with meat ragù, béchamel, and sometimes offal, they represent the connection between Ancona and the hinterland. This is an important first course, served at festive lunches and in traditional city trattorias.

Brodetto all’anconetana

Ancona’s iconic seafood dish, brodetto all’anconetana is a fish soup prepared with various Adriatic fish, slowly cooked with tomatoes and herbs. Historically a fisherman’s dish, it now embodies the city’s maritime soul and is one of the most authentic gastronomic experiences to try.

Stoccafisso all’anconetana

Stoccafisso all’anconetana is a historic dish made with rehydrated dried cod cooked with potatoes, tomatoes, extra virgin olive oil, and herbs. Rich and flavorful, it tells the story of Ancona’s port trade and the local cuisine’s ability to transform simple ingredients into refined specialties.

Passatelli in fish broth

Passatelli in fish broth are a coastal variant of the traditional recipe, made with breadcrumbs, Parmesan, and eggs, served in a fragrant Adriatic broth. This dish combines peasant tradition with maritime culture and is highly appreciated in coastal restaurants.

Moscioli di Portonovo

Moscioli di Portonovo are wild mussels that grow naturally along the Conero Riviera. A local gastronomic specialty, they are enjoyed marinara-style or lightly seared and represent one of the most distinctive and prized products of the Ancona area.

Bombetti in porchetta

Bombetti in porchetta are small sea snails flavored with wild fennel, garlic, and pepper according to Marche tradition. Fragrant and intense, they are a true delicacy for connoisseurs, often featured in local festivals and traditional restaurants.

Cicerchiata

Cicerchiata is a traditional Marche dessert also found in Ancona, made with small fried dough balls bound with warm honey and decorated with colorful sugar sprinkles. Typical of Carnival season, it is a visually striking and convivial dessert, symbolizing popular tradition and local festivities.

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Traditional Products

Wild Mosciolo of Portonovo

The wild mosciolo of Portonovo is the emblematic product of the Ancona coast. It is a wild mussel that grows naturally on the rocks of the Conero, harvested according to tradition and featured in numerous local dishes, from brodetto to marinara preparations. It embodies Ancona’s maritime identity.

Marche Cattle Breed

The Marche cattle breed is one of Italy’s top livestock excellences, appreciated for the quality and tenderness of its meat. In Ancona, it is widely consumed in traditional trattorias and restaurants, often grilled or used in typical regional recipes.

Traditional Marche Cured Meats

Marche cured meats are an integral part of the local gastronomic culture. Among the most representative are ciauscolo, a soft, spreadable salami with a delicate taste, and porchetta from Marche, flavored with wild fennel and spices. These products are also widely enjoyed in Ancona, often served as appetizers or street food.

Cheeses from the Marche Hinterland

Marche cheeses enrich the Ancona table with intense flavors and unique aging processes. Notable examples include formaggio di fossa, matured in underground chambers to enhance its aroma, and pecorino in botte, aged in wooden barrels to develop complex notes. Although from the hinterland, they are common on the city’s menus.

Marche DOP Extra Virgin Olive Oil

Marche DOP extra virgin olive oil represents the pinnacle of the region’s olive oil production. Fruity and balanced, it is used daily in Ancona’s cuisine, especially in fish dishes and traditional preparations. It is a fundamental ingredient that highlights the simplicity and quality of local raw materials.

📌 The products listed above, although not all originating solely from the city of Ancona, are pillars of the local gastronomic tradition.

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Wines and Beverages

Conero DOCG and DOC Wines

The province of Ancona is famous for its robust and aromatic red wines. Among the most representative are Conero DOCG and Rosso Conero DOC, made mainly from Montepulciano grapes. Conero DOCG stands out for its structure, deep color, and complex aromas, making it ideal to pair with red meats and traditional Marche dishes, while Rosso Conero DOC, slightly lighter and fruitier, is perfect for aperitifs or flavorful first courses.

Liqueurs and Coffee

Among the typical liqueurs of the area, Caffè Borghetti stands out. This sweet and aromatic coffee liqueur can be enjoyed neat, over ice, or used as an ingredient in desserts and cocktails. Its intense and enveloping note makes it an ideal finish to Marche meals, completing the gastronomic experience of the province of Ancona.

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FAQ