Our seaside location is also blessed with an entirely mountainous hinterland (the Sibillini mountains, Abruzzo’s Gran Sasso, the Ascoli and the entire Piceno areas), so our cuisine also has a rich agricultural tradition.
Cured meats and fresh sheep’s cheeses.
Ascolana-style baked puff pastry timbale.
Campofilone maccheroncini pasta with meat sauce (on Sunday mornings you might get a hint of the aroma from the meat sauce that’s been simmering in the kitchen since 0700!).
Pan-fried rabbit (the pan must be made of iron), with green Ascolana-style stuffed olives.
Fried sweet creams accompanied by classic Ascolana fried stuffed olives, lamb or cutlets.
If you would like to learn one of our recipes… come to the kitchen entrance and yell ” CUOCAAAAA” (“CHEF!”) and she will soon be with you… but she is the only one who decides whether or not to give it to you!