Where to eat

Gastronomy is one of the main elements characterizing the region: the cuisine is simple and rooted in tradition, boasting strong yet honest flavors. For this reason you won’t have any trouble to find the perfect place to eat; the city centre is brimming with pizzerias, restaurants, wine bars and cafes, easily discoverable with a leisurely stroll.

Discover our “Food and Wine Experiences” and some recipes at the bottom of the page!

Download the list of restaurants and bars

Traditional recipes:

• Dina’s soup from the Terziere (district) of Cittannova:

Ingredients: 1 kg of carrots, 1.5 kg of potatoes, 1 kg of Swiss chard, 700 g of cannellini beans, 1 kg of courgettes, tomato purée. Stock made from celery, carrot and red onion.

Soak the beans overnight. The following day, wash them and bring to the boil in salted water. Wash the vegetables and dice them. After making a base with carrots, celery and red onion in extra virgin olive oil, brown the potatoes and carrots, then add the other vegetables. Add water and bring to the boil, then add the tomato purée. Cook until tender, then finally add the cannellini beans. Layer the ‘crogiolato’ bread with the soup and leave to rest for at least one day.

• Acquacotta (serves 4)

Ingredients: 4 slices of stale bread, 400 g peeled tomatoes, 2 onions, 3 stalks of celery, 2 hg cannellini beans, 4 eggs, pecorino cheese, olive oil, salt, pepper.

In a frying pan, gently fry the finely sliced onions and chopped celery in 6 tablespoons of oil until softened. Cook for about 10 minutes, then add the peeled tomatoes, salt and pepper, and continue cooking for a further 20 minutes. Add 1 litre of water and cook for 2 hours, adding more water or stock if necessary. Stir in the pre-cooked cannellini beans and 1 egg per person, then pour over stale or toasted bread, finally sprinkling with grated pecorino.

• Wild boar with olives (serves 4)

Ingredients: 1 kg of wild boar meat, 400 g of peeled tomatoes, red wine, water, olive oil, onions, carrots, parsley, celery, rosemary, sage, garlic, olives.

Cut the wild boar meat into pieces and leave it to marinate overnight in red wine, water, onion, celery, rosemary, sage and crushed garlic. Sauté the garlic, onion, parsley, carrot and celery – all thinly sliced – in 6 tablespoons of oil, and leave to soften for about 10 minutes. Add the wild boar meat, after rinsing it, and brown for a few minutes; add the peeled tomatoes and olives, and cook until done, adding hot water from time to time.

• The Cenci of the Borgo District

Ingredients: 4 eggs, 50 g butter, 1/2 tablespoon lard, 5 tablespoons sugar, 1/2 pinch of yeast, a pinch of grated lemon and orange zest, and flour added gradually as the dough takes it, taking care not to let it become too firm.

Next, roll out the mixture on a pastry board until it is about half a centimetre thick. Cut into irregular shapes (which is why they’re called ‘cenci’ – they look like rags) and fry them in vegetable oil until golden brown. Remove from the pan, drain and sprinkle with caster sugar. Ready!

• Cittavecchia’s Terziere Soup

Ingredients: 1 onion, 400 g of boiled chickpeas, 1 bunch of Swiss chard, 2 anchovy fillets, bread, extra virgin olive oil.

Sauté the onion in the oil, add the 2 anchovy fillets and, once they have broken up, add the bunch of Swiss chard. Leave to cook over a low heat for a few minutes, then add the chickpeas with their cooking liquid. After about an hour, place slices of lightly toasted bread in a bowl, pour the chickpea mixture over the top and finally drizzle with a little extra virgin olive oil.