Why not taste local gastronomic emblems after having restored spirit and mind? Recanati with its strategic position between sea and mountain, in fact, perfectly combines hilly and maritime culture in its food and wine specialties. Typical dishes are inextricably connected to the dishes of ancient rural culture traditions prepared once on holidays.
Polenta (a dish of boiled cornea) is certainly one of the most ancient dishes of humble origins and it has become today very delicious with its variants: Frascarelli, grainy polenta of wheat flour and corgo rice, rice polenta. Vincisgrassi (pasta dish similar to lasagne al forno) tagliatelle (long, flat ribbons of pasta) and gnocchi (thick, small, and soft dough ) are among the most tasty and well-known first courses of this territory. They are also linked to the peasant tradition of the past and were entirely prepared by hand. As for the main courses, the most typical dishes are undoubtedly "coniglio in porchetta"(stuffed rabbit)  and "pollo in potacchio"(braised chicken) to be consumed all year round, especially on Sundays and holidays. Traditional Christmas menu features boiled capon with "cappelletti in brodo" (meat stuffed pasta in broth). The typical Easter dishes are the lamb prepared in various ways, usually roasted or fried, and the tasty "pizze al formaggio" (leavened savory cakes based on wheat flour, eggs and cheese).

For the first of May (labour day) you can't not miss the sandwich with pork and pecorino cheese. In Recanati you can find a lot of typical cheeses and meats of the Marche tradition: caciotta, hams, pork loins, sausages and salami, among which the ciauscolo stands out: its peculiarity is the spreadable consistency. Nowadays you can taste all the delicacies and specialties listed above, as well as taste or buy the excellences of the territory, in the great restaurants, holiday farms and farms of the town. Even the desserts are many and varied: the ciambellone (ring cake with a delicate crumb) with small colored sugared almonds and the ciambella dolce (sweet doughnut) with icing are typical of the Easter period while for Carnival the tradition features fried sweets such as zeppole (a pastry consisting of a deep-fried dough ball of varying size usually topped with powdered sugar that may be filled with custard, jelly, cannoli-style pastry cream, or a butter-and-honey), scroccafusi (balls of pasta boiled in boiling water and then fried) castagnole (small soft balls, deep-fried and sprinkled with powdered sugar) and frappe ( crunchy fried or baked pastry dusted with powdered sugar). During the harvest, you can't miss sauces made with grape must and walnuts or almonds.

Typical wines pairing with meals are the Rosso Piceno DOC, the Rosso Conero DOC and the Colli Maceratesi DOC that you can find, in addition to the local wineries, also at the wine shops, all the shops of the town selling food, holiday farms and at the IAT Tipico Tips of Recanati (tourist office). Finally, let's not forget another emblem of the Recanati area, the extra virgin olive oil produced with the traditional system as once: an additional pride of the town that has received numerous awards in prestigious national and international competitions. The Gabrielloni oil mill, the Fuselli and Guzzini oil mill, the Bartolini oil mill and the Alla Corte dell'Oca oil mill, are the greatest manufacturers of olive oil in the town. However olive oil production is common in the whole Riviera del Conero and therefore you can find a lot of olive oil manufacturers also in the area around the town of Leopardi.

Ultimately coming to Recanati means taking a trip through culture, history, nature, landscapes and typical food and wine of the territory restoring mind and body, surrounded by the calm and serenity that only the inspiring places of Leopardi's poetry can convey.

Web Sites:
www.infinitorecanati.it 

Contacts:
recanati@sistemamuseo.it / +39071981471