Recipes

Orata alla ligure is a dish of pan-fried sea bream fillets with Taggiasca olives and toasted pine nuts, served with potatoes. It is one of the characteristic fish preparations of the Liguria coast. The dish is built on two ingredients that define the region’s cooking: olive taggiasche (Taggiasca olives, small…

Spaghetti mare e monti is a pasta dish of squid and wild mushrooms – two ingredients that come from opposite ends of the Marche landscape. Marche’s Adriatic coastline and the Apennine hills sit within an hour and a half of each. And this dish is a great example of…

Ciambotto is the fish stew of Puglia’s Gargano coast — the one that’s been on the tables of Vieste, Manfredonia, and Peschici for as long as the fishing boats have gone out. Twenty-two kilometres offshore, the same dish turns up on almost every restaurant menu across the Tremiti Islands.…

Ragu alla marchigiana (Marche-style meat ragù) is a slow-cooked sauce. You make it by combining three meats – minced beef, minced pork, and chicken giblets. Then you cook it in a tomato base with white wine and a small bunch of herbs. And as the name suggests, it comes…