The Brodetto alla Sambenedettese fish soup is without doubt the finest example of local cuisine.
This recipe is handed down from the old fishermen who, once out at sea with their boats, satisfied their hunger by preparing a dish from the part of their catch which was less suitable for market. Vinegar is the fundamental ingredient, to mask certain “smells” which the fish might give off with its sour taste. The types of fish more commonly use to prepare the brodetto alla sambenedettese include cuttlefish, squid, weever, horse mackerel, white skate, sea-hound, monkfish, scorpion fish, shrimp and mantis shrimp. Essential ingredients include white onions, red-green peppers, yellow peppers, unripe green tomatoes and extra virgin olive oil from our hills. Before serving this dish, add slices of roasted, homemade bread to be soaked in the “brodetto”.