Saborea Adriatic coast of Italy: Una aventura gastronómica única
Explora los sabores auténticos de Adriatic coast of Italy en una experiencia gastronómica inolvidable.
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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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.
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Culture
Incomparable cultural wealth that encompasses Byzantine mosaics, Renaissance architecture, Aragonese fortresses and historic seafaring towns.
gastronomy
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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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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