Some advice to experience and enjoy the Riviera del Conero to the full.
La Riviera del Conero.
Consultation of an official guide is also recommended. These are our suggestions for tasting exquisite fish dishes, excellent grilled meat, delicious pizza or simply enjoying a “happy hour”.
BREAKFAST AND APERITIFS:
- Bar Grillo in the town-square of Sirolo: try the cappuccino and croissant with almond paste filling
- Bar “da Josi”, in the town-square in Sirolo: excellent cappuccino, patisserie and ice-creams.
- Bar del Coppo, in the locality of Coppo di Sirolo: specialities include cappuccino made with “Illy coffee”, sponge roll with Chantilly cream, aperitifs and long drinks!
- Champagnerie “Yacht Cafè” via del Golfo, near the port of Numana: have a cappuccino and croissant whilst looking at the sea!
- Bar Gelateria Morelli, in the town-square of Numana: famous ice-creams
LUNCH OR DINNER:
From 20 to 40 Euros
- Trattoria Sara in the town-square of Sirolo: fish dishes
- La Taverna da Giovanni, in the town-square of Sirolo: for a quick meal with a good glass of wine
- Ristorante La Torre in the centre of Numana, near the Tower, for an aperitif with fish entrées and fantastic view
- Trattoria Il Conerello (only from May to September) via Cave 16, Sirolo: home-made tagliatelle and pasta dishes..
- Ristorante – Pizzeria “La Rosa” in Sirolo. Pizza and first courses
- Ristorante il “Battibecco” via Litoranea 252 in Marcelli: first courses and grilled meat specialities.
- Ristorante – Pizzeria “Onda Verde” – in piazza Miramare a Marcelli: pizza, fish and excellent home-made ice-cream!!!
- Il Giardino del Taunus poolside restaurant inside the Villaggio Taunus: meat and fish dishes. Excellent evening entertainment for families.
From 30 to 50 Euros
- Ristorante “Andreina” in Loreto, for exquisite meat, truffle and game dishes. Delicious, home-made first courses, refined atmosphere and an exceptional offer for Taunus Tours clients: free aperitifs and 5% off the bill.
- Da Silvio, overlooking the San Michele beach in Sirolo: all fish meals, and say we told you to eat there....
- Ristorante Taunus Mare, on the seafront between Marcelli and Numana: outstanding grilled fish!
- Ristorante La Perla, on the seafront between Marcelli and Numana: pizza and fresh fish!
- Ristorante Le Cave, via Monte Conero, on the slopes of Mount Conero: excellent fish and a fabulous scenario!
- Da Alvaro in the centre of Numana: for a fish meal and a lovely panorama over the “piazzetta della Torre”.
- Ristorante Giacchetti at Portonovo: fish specialities
- Ristorante Il Laghetto at Portonovo: fish specialities
- Ristorante Kiro Kiro in Porto Recanati: pizza and fish dishes
From 40 to 60 Euros
- Ristorante La Torre in Numana: excellent fish dishes and a great panorama!
- Ristorante Il Cucale in Marcelli: on the beach, fish specialities
Have you enjoyed our local cuisine? Do you want to try it out on your friends when you get home? span>
Here are some typical RECIPES.
STOCKFISH ALL’ANCONETANA
Ingredients
1 Stockfish of 2.5 kg (beaten, soaked and drained)
200 G salted anchovies
2500 G potatoes
600 G cherry tomatoes
1 onion
6 cloves of garlic
A bunch of parsley
Some sprigs of rosemary
A handful of capers
Some pitted black olives
50 cl dry white wine
100 cl extra-virgin olive oil
Method of preparation:
Open the stockfish, remove the bones and cut crossways into pieces of approximately 10 cm. Peel the potatoes and cut into large slices. Prepare a finely-chopped mix of onion, garlic, parsley, rosemary, capers (washed and de-boned) and add the extra-virgin olive oil. Place a layer of bamboo canes in the bottom of a saucepan to prevent the fish from sticking. Add a layer of stockfish pieces (with the skin underneath), then a layer of potatoes, another of fish and so on, adding a few spoonfuls of the oil dressing. After the last layer, pour the remaining dressing over the top, add the pitted olives, chopped cherry tomatoes and half of the wine. Bring to a quick boil, then lower the flame as low as possible and allow to simmer for another 21/2 -3 hours without stirring the contents or moving the saucepan. Remove from the heat and allow to stand for a 15 minutes before serving.
VINCISGRASSI (VARIATION OF LASAGNE)
Ingredients for 8/10 servings:
For the sauce:
300g mincemeat,
600-700g lean beef and pork stewing steak (lamb and chicken are also used by some but I prefer not to because the sauce becomes “watery”),
a sausage or piece of bacon (70-80g) chopped finely,
chicken giblets,
nerves (they help to thicken the sauce),
a piece of oxtail,
a tube of tomato paste,
400g of tomato purée (passata),
2 onions, a stick of celery, a carrot
a glass of dry, white wine,
3 or 4 cloves,
marjoram,
salt and pepper,
olive oil and a knob of butter
For the sauce:
300g mincemeat,
600-700g lean beef and pork stewing steak (lamb and chicken are also used by some but I prefer not to because the sauce becomes “watery”),
a sausage or piece of bacon (70-80g) chopped finely,
chicken giblets,
nerves (they help to thicken the sauce),
a piece of oxtail,
a tube of tomato paste,
400g of tomato purée (passata),
2 onions, a stick of celery, a carrot
a glass of dry, white wine,
3 or 4 cloves,
marjoram,
salt and pepper,
olive oil and a knob of butter
vincisgrassi (fresh pasta sheets)
For the béchamel sauce:
milk, flour, butter, salt and nutmeg.
For the pasta:
eggs (approximately 8 per kilo of flour),
flour.
plenty of grated Parmesan cheese.
Method of preparation:
Prepare the meat sauce the day before (it needs to simmer for at least 3 hours) as follows: put some oil and the knob of butter into a large saucepan. Add an onion and the sausage (or bacon) which have all been finely chopped and fry. When the onion becomes golden, add the mincemeat and continue to fry. Once the mincemeat turns brown, add the stewing steak, the giblets (carefully cleaned and cut into small pieces) and the oxtail. Continue cooking and if the meat starts to stick, don’t worry, just stir and add a splash of white wine. Add the chopped celery and carrot. Stir and add the remaining wine. Dilute the tomato paste with some water and add to the saucepan together with the cloves, marjoram, salt and pepper. Bring to the boil and add the nerves. Water must be added to get the right quantity and consistency of sauce; there must be approximately 5 cm of liquid covering the meat. Add the tomato purée (passata). Now the sauce must be left to simmer gently for some time. Occasionally check and stir the sauce and add water if necessary. The sauce is ready when the oil forms reddish/brown marks on the surface. Taste for salt by dipping a piece of bread into the sauce. It should taste of a perfect blend of all the ingredients. Remove from heat and leave to stand all night. The next day prepare the béchamel sauce. A good whole litre will be necessary. Prepare the fresh pasta and roll out thinly. Cut into rectangles (10 x 5 cm). Boil 3-4 sheets at a time in salted, boiling water (they are ready when they come to the surface), remove and plunge into a bowl of cold water. Place them on a clean, dry tea-cloth. Take a deep baking tray (the pasta rises whilst in the oven) and add a layer of meat sauce, then a layer of boiled pasta sheets, then more meat sauce, béchamel, grated parmesan and another layer of pasta. Continue with these layers until the baking tray is full and finish with the béchamel and grated parmesan.
A small tip: make some cuts in the vincisgrassi with a sharp, pointed knife so that the sauce spreads out better.
Bake the vincisgrassi for approximately 45 minutes at 175/200° until the top is crispy.
A small tip: make some cuts in the vincisgrassi with a sharp, pointed knife so that the sauce spreads out better.
Bake the vincisgrassi for approximately 45 minutes at 175/200° until the top is crispy.
RABBIT IN PORCHETTA
Ingredients
1 large whole rabbit, with offal
Vinegar
2 bunches of wild fennel (approximately 150g)
8 cloves of garlic
70g pancetta tesa (flat bacon)
70g Parma ham
70g salami - 4 thin slices pancetta arrotolata (rolled bacon) -
2 glasses of dry, white wine
Extra-virgin olive oil
Salt and pepper
Vinegar
2 bunches of wild fennel (approximately 150g)
8 cloves of garlic
70g pancetta tesa (flat bacon)
70g Parma ham
70g salami - 4 thin slices pancetta arrotolata (rolled bacon) -
2 glasses of dry, white wine
Extra-virgin olive oil
Salt and pepper
Method of preparation:
Wash the rabbit with water and vinegar, remove and clean the offal and put to one side. Blanch the wild fennel with 2-3 cloves of garlic in salted, boiling water and keep the water. Fry a chopped mixture of bacon, Parma ham and salami until brown. Add the chopped offal and fennel and cook for a few minutes. Open the rabbit and lay it out on a cloth. Add salt and pepper and cover the inside with the slices of bacon. Spread the fried mixture along the centre, together with the remaining garlic (crushed) and some pepper. Carefully roll the rabbit, being careful that the stuffing does not spill out; sew and tie the rabbit. Heat the oven to 170°. Meanwhile, on the cooking ring, brown the rabbit in a baking tin with a drop of oil; add half of the wine and a glass of the water previously used for blanching the fennel. Transfer the baking tin into the oven and cook for about 1 hour. Turn the rabbit often and sprinkle with its juices, together with some wine and the water previously used for blanching the fennel, if necessary. Remove the string, cut into pieces and serve together with the stuffing which has been sliced.
Wash the rabbit with water and vinegar, remove and clean the offal and put to one side. Blanch the wild fennel with 2-3 cloves of garlic in salted, boiling water and keep the water. Fry a chopped mixture of bacon, Parma ham and salami until brown. Add the chopped offal and fennel and cook for a few minutes. Open the rabbit and lay it out on a cloth. Add salt and pepper and cover the inside with the slices of bacon. Spread the fried mixture along the centre, together with the remaining garlic (crushed) and some pepper. Carefully roll the rabbit, being careful that the stuffing does not spill out; sew and tie the rabbit. Heat the oven to 170°. Meanwhile, on the cooking ring, brown the rabbit in a baking tin with a drop of oil; add half of the wine and a glass of the water previously used for blanching the fennel. Transfer the baking tin into the oven and cook for about 1 hour. Turn the rabbit often and sprinkle with its juices, together with some wine and the water previously used for blanching the fennel, if necessary. Remove the string, cut into pieces and serve together with the stuffing which has been sliced.
