3537 brodetto

Le Marche have a wanderful coastline with many towns and villages, from Cattolica in the north, to San Benedetto in the South and naturally a rich tradition of fishermen and fish recipes.
The most famous is "brodetto"
It’s an wonderful recipe for fish soup characterized by the number of different fishes and molluscs used in the preparation and by first cooking the cuttlefish, from which the brodetto is made. It is then aromatized with saffron. Finally, with the "brodo" it's cooked the rest of the fish.
Every town has its special "brodetto", so Fano's is different from Porto San Giorgio's, but one of the best is surely Porto Recanati's brodetto.
Years ago I also establishe, as notary, an associacion named "L'accademia del Brodetto" among the local restaurants, for the preservation of the "real" recipe.
To be eaten with a good cold verdicchio (Bisci or Frati Bianchi the best IMO).
It is something that must be tasted if someone of you comes in Le Marche :)

Category
Eat & Drink

Submitted by Anonymous (not verified) on Fri, 05/05/2006 - 08:10

Excuse me Notaio but Cattolica is actually in Emilia Romagna!!!!
The official " border" is Gabicce Mare where the canal divides the 2 regions.
However, you are forgiven as we put Cattolica, Gradara and Gabicce Mare/Monte together to form our unique and perfect little triangle known as La Riviera Romantica.
I once had what I thought was a wonderful idea along the lines of the England/ Scotland border where as you may or may not know they have a series of signs saying first house in Scotland----last house in England--- Haste ye back and all the rest!!!

I discussed this in great length with the then mayor of Cattolica- Gianfranco Micucci (sadly no longer with us but a great character-RIP).
He was all for the idea of a series of signs saying last petrol station in Le Marche, first restaurant in Romagna etc.

We have great rivalry between the 2 regions and " i pesaresi" who flock over the border taking the famous Siligata road are given no end of stick when they come down at the weekend to "fare la bella figura"!!!!

Many years ago when I worked for Thomson, I used to tell my guests that they would need their passport when they crossed over the little footbridge from Cattolica to Gabicce.
The rather "simple" guy who was in the control box on the bridge always looked somewhat taken aback as a flock of UK tourists presented their passports for inspection!!!!
Sitting in the nearest bar with my former colleagues we used to scream with laughter at the antics!!!!
Thankfully no-one ever lost their passport otherwise we would have been up the famous creek with no paddle!!!
Never trust a holiday rep I now say!!!!!

Submitted by Anonymous (not verified) on Fri, 05/05/2006 - 08:36

Back to your delicious brodetto, nothing better to accompany it than the Piadina.
Origins in Romagna this is a bread substitute originally used as a poor mans bread.
Made from flour, bicarb of soda, oil, salt and water, it is I suppose the Italian version of nan bread.
Cooked on the teglia it is delicious on its own as a bread substitute or with various fillings making it more of a full snack.
Fillings vary from simple salami or prosciutto to more elaborate creations with prosciutto, stracchino and rucola.
A modern version now even includes nutella-----a hit with young and old alike!!!
The piadina differs from area to area with some being thinner or more or less crispy depending on more or less yeast, milk etc being added.
Names also change in Romagna it's called piadina, pida, piada or pie.
In Le Marche the piadina takes on a different look due to the addition of lard which makes it even more of a danger to the waistline. Called La Piadina sfoglia in Le Marche.
Call it what you will-----it's scrummy.
Buon appetito!

Submitted by Anonymous (not verified) on Fri, 05/05/2006 - 08:38

Brodetto con zaffron, seppia e vongole in Porto Recanati! Oh, it sounds wonderful and I'm hungry now.

Submitted by Anonymous (not verified) on Fri, 05/05/2006 - 08:40

Me too Anastasia and I've just finished lunch!!!!
I was an M&S 8 when I came to Italy x years ago!!!!!

Submitted by Anonymous (not verified) on Fri, 05/05/2006 - 08:41

Speaking of seafood...

Here's my recommendation for a superb place to eat fish in southern Marche...

Ristorante Il Gambero da Tatuscia in Via Balilla 44 San Benedetto del Tronto.

Submitted by Anonymous (not verified) on Fri, 05/05/2006 - 14:28

Always talking about my playground, I strongly suggest
Il Diavolo del Brodetto in Porto Recanati.
Anyway, considering that I'm going to meet Pateric this evening, our friend from Finland will be able to give you a first hand opinion in the next days

Submitted by Anonymous (not verified) on Tue, 05/09/2006 - 16:31

Hmmm, now I HAVE to say it's good place :), well not being a fish specialist but having sometimes even too sensitive taste sensors I must admit that my mouth liked the food very much, though I didn't have any soup but a broad, mixed selection of the local fish products in many (how many?) courses; especially gallinella -fish was to my taste. With excellent white wine.

Actually I had a soup, Zuppa Inglese, as dessert; and - it's not a soup but the wine sweeped the story behind it so I can't tell it to you.

And not to forget the humbly warm service by the owning couple. If I'm around I'll go there again.

PS. Ben arrivati ieri a casa al nord (3,5 ore) che è piu caldo delle Marche, oggi 24 gradi