Typical dish of Ancona
Spaghetti with moscioli
A plate of spaghetti wrapped in an intense seafood sauce, where the wild moscioli of Portonovo release a dark, deeply fragrant liquid. The aroma of garlic browned in olive oil and fresh parsley mingles with the rich saltiness of the mussels, while a touch of chili gently sparks the palate. The texture is juicy and enveloping, with the pasta capturing the mollusks’ natural juices. It’s a first course that tastes of rocky shores, perfect for a summer lunch by the sea.
Season: Estate€14–22
Why it matters
In Ancona, moscioli are much more than a mussel: they are a symbol of the territory and of the Bay of Portonovo. Spaghetti with moscioli is one of the most authentic ways the city celebrates this rare and protected ingredient, expressing the local seafaring tradition and pride in a unique product of the Adriatic.
Origin story
The dish was born from the simple cooking of fishermen and families along the Conero Riviera, who used moscioli freshly gathered from the rocks of Portonovo. With just a few ingredients — pasta, garlic, olive oil, and parsley — they brought out the natural flavor of these wild mussels. Over time it has become a classic of Ancona’s restaurants, especially during the moscioli fishing season.
Typical ingredients
spaghettimoscioli selvatici di Portonovoaglioolio extravergine d'olivaprezzemolopeperoncinovino bianco
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