Typical dish of Ancona
Ancona-style fish stew
Ancona-style fish stew is an intense, fragrant seafood soup, with the warm red color of tomato softened by a touch of vinegar. In the dish, many varieties of Adriatic fish intertwine, cooked slowly until they create a rich, savory, slightly tangy base. The texture is generous: tender pieces of fish immersed in a thick sauce, perfect for soaking up with toasted bread. It is a convivial dish, often the centerpiece of long lunches and seaside dinners.
Season: Tutto l'anno€18–30
Why it matters
In Ancona, brodetto is much more than a soup: it is the gastronomic story of the port and the lives of its fishermen. Born from the habit of cooking together the less prized catch of the day, it is now one of the defining symbols of the city and its maritime tradition. Local events and brotherhoods continue to safeguard the recipe.
Origin story
The earliest records of brodetto from Ancona date back at least to the 19th century, although the preparation likely has its roots in the practices of Adriatic fishermen who cooked mixed catches directly on their boats. The Ancona version stands out for its use of vinegar alongside tomato and for the presence of numerous fish species, traditionally up to thirteen. Over time the recipe has been codified, becoming one of the most famous brodetti in Italy.
Typical ingredients
pesce misto dell’Adriatico (gallinella, scorfano, tracina, sogliola)pomodoroaceto di vinocipollaaglioolio extravergine d'olivapane tostato
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