Gastronomy

Saborea Adriatic coast of Italy: Una aventura gastronómica única

Explora los sabores auténticos de Adriatic coast of Italy en una experiencia gastronómica inolvidable.

Coast
Italy
Coast: Adriatic coast of Italy

The Italian Adriatic Coast covers a fascinating and diverse coastal strip that descends from the lagoons of Veneto to the 'heel' of the boot in Apulia. With a markedly welcoming character, this slope combines the holiday infrastructure of fine sand beaches and shallow waters in the north and center (Riviera Romagnola and Riviera del Conero) with the spectacular cliffs, sea caves and white villages hanging over the sea in the south (Gargano and Polignano a Mare). An ideal destination to combine relaxation at sea with jewels from the world heritage, maritime fortresses and exceptional seafood cuisine.

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Gastronomy

Flavors of Adriatic coast of Italy

The gastronomy of the Italian Adriatic is based on the freshness of the sea and the ingredients of the Mediterranean garden: from blue fish and fresh pasta from the north to extra virgin olive oil and vegetables from Apulia.

Must-Try Dishes

Orecchiette with Cime di Rapa

Apulia's signature dish: artisanal pasta in the shape of 'little ears' served with turnip green sprouts, garlic, chilli and anchovies.

Brodetto di Pesce

Traditional seafood fish soup (very famous in the versions of Fano, Ancona and Termoli) made with multiple varieties of local catches and tomatoes.

Piadina Romagnola

Traditional Emilia-Romagna flatbread cooked on a griddle, filled with fresh cheese *squacquerone*, Parma ham and arugula.

Typical Drinks

Verdicchio of the Castelli di Jesi

Dry, fresh and structured white wine from the Marche hills, ideal to accompany seafood.

Primitive of Manduria

Intense red wine from Apulia, with great body and ripe fruit notes.

Ratings

Scores by category

Culture

96

Incomparable cultural wealth that encompasses Byzantine mosaics, Renaissance architecture, Aragonese fortresses and historic seafaring towns.

Incomparable cultural wealth that encompasses Byzantine mosaics, Renaissance architecture, Aragonese fortresses and historic seafaring towns.

gastronomy

98

Italian gastronomic excellence: fried mixed seafood, grilled skewers, *piadina romagnola*, fritto de paranza and local wines such as Verdicchio and Primitivo.

Italian gastronomic excellence: fried mixed seafood, grilled skewers, *piadina romagnola*, fritto de paranza and local wines such as Verdicchio and Primitivo.
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Tips for Gastronomy

Orecchiette with Cime di Rapa

Apulia's signature dish: artisanal pasta in the shape of 'little ears' served with turnip green sprouts, garlic, chilli and anchovies.

Brodetto di Pesce

Traditional seafood fish soup (very famous in the versions of Fano, Ancona and Termoli) made with multiple varieties of local catches and tomatoes.

Piadina Romagnola

Traditional Emilia-Romagna flatbread cooked on a griddle, filled with fresh cheese *squacquerone*, Parma ham and arugula.

Verdicchio of the Castelli di Jesi

Dry, fresh and structured white wine from the Marche hills, ideal to accompany seafood.

Pasticciotto Leccese

Crunchy shortcrust pastry filled with hot custard, emblematic of the southern Adriatic.

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Country
Italy

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