Brodetto and Marche seafood tradition

Published in Le Marche Food


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Brodetto fish soup © Centro Culturlae ConeroThe sea off the Marche coast is especially rich with crustaceans and all types of squid, shrimps and cuttlefish. In fact, the region produces some 10% of the country's total fish catch and although much is for export and for sale elsewhere in the country, the local cuisine is not short of a few seafood recipes.

'Brodetto' is the most typical and, as the name suggests, is a type of soup made from the left overs and unwanted scraps that couldn't be sold in the market. Traditionally, it was the daily meal for many workers in the ports and was considered a complete meal.

There are four types of brodetto corresponding to the different fishing localities in the region - 'Ancona', 'Porto Recanati', 'Fano' and 'San Benedetto del Tronto'. Essentially, the main fish caught in each town is the prime ingredient in the local brodetto.

We have been informed of a new fifth version called 'brodetto delle Marche' which has aspects of each of the other four.

If you are wondering where the best brodetto originates from, then Porto Recanati claims to be 'king of brodetto', but locals will differ.


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