ancona
recipe of the “Brodetto anconitano”, local chefs have
been using these mussels in another great specialty
winning many national competitions. Some of them,
as the chef Simone Baleani in the restaurant il Molo in
portonovo, have been making a very good production
of mussel sauce, sterilized and stored in glass jars, to
be consumed on pasta in the winter.
the viticultural proposal of the Conero has very recent-
ly expanded and in addition to the great classic white
wines offered by the oenology of Le Marche - Bian-
chello, Verdicchio, ribona, Falerio, pecorino and pas-
serina to be perfectly combined with mussel that loves
broaden combination - local restaurants can count on
the excellent incrocio Bruni 54, Malvasia, Sauvignon
and Chardonnay, as well as on interesting sparkling
wines produced following the Méthode Champenoi-
se, obtained from Montepulciano, nowadays vinified
in white. Dishes with roast mussels, soup mussels or
stuffed mussels can be combined with the usual rosé
wines, both still and
fizzy with Martinotti
method. and ... what
about the virtuoso
rosso Conero? Let’s
drink it with the other
excellent local spe-
cialties: meat, wild
game and matured
cheeses.
