Typical dish of Ancona
Ancona-style stockfish
Ancona-style stockfish is a robust, fragrant dish in which large pieces of dried cod are slowly cooked with potatoes, tomato, and extra virgin olive oil until they become tender and succulent. The golden-red sauce envelops the fish with a soft, flavorful texture, enriched by white wine and Mediterranean aromas. The result is a balance between sea and land, intense yet harmonious. It is traditionally enjoyed as a main course in the trattorias and convivial dining tables of the city.
Season: Tutto l'anno€12–20
Why it matters
In Ancona, stoccafisso is much more than a recipe: it is a symbol of the city’s maritime and mercantile history. Local gastronomic brotherhoods preserve and pass down the traditional preparation, celebrating it through events and popular festivals. This dish tells the story of the ancient bond between the Adriatic port and the commercial routes of Northern Europe.
Origin story
The presence of stoccafisso in Ancona dates back to maritime trade with northern countries, from which dried cod—able to be preserved for long periods—arrived. Over time, local cooks reinterpreted it with Mediterranean ingredients such as tomato, potatoes, and olive oil. This is how a slow, generous preparation was born, which today represents one of the most distinctive recipes of Ancona’s cuisine.
Typical ingredients
stoccafisso ammollatopatatepomodoroolio extravergine d'olivavino biancocipollacarotasedano
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