Brodetto in the Marche: a journey through the flavours of the Adriatic Sea

Originally a humble fisherman’s dish, brodetto reflects life by the sea. In the past, less prized or unsold fish found new purpose in a single pot, enriched with tomatoes, vinegar, and a touch of bread. Over time, this simple dish has captured more hearts and palates, becoming an authentic symbol of Marche’s cuisine, celebrated along the coast through various events and festivals.

But why the name \"brodetto\"? The soup should never be too dry—it must be flavorful enough that you can dip slices of toasted bread into it without it becoming too thick.

The Marche regione proudly boasts five main variations of brodetto, each with its own unique characteristics, deeply rooted in local traditions. This diversity of recipes and flavors is a testament to the region’s extraordinary culinary richness, offering visitors a gastronomic journey through its distinct identities.

In Fano, brodetto takes on a vibrant red hue and bursts with bold flavours, thanks to the addition of tomato concentrate and a touch of vinegar, once known as “acetella”—a nearly vinegar-like wine that fishermen would dilute with water while cooking aboard their boats. This special ingredient adds a tangy note that makes this version of brodetto truly distinctive. Although brodetto alla fanese doesn’t follow a strictly defined recipe, the Confraternity of Brodetto dictates that only certain types of fish can be used in the pot to create this culinary masterpiece: mantis shrimps, smooth-hound sharks, tub gurnards, anglerfish, rays, John Dory, scorpionfish, cuttlefish, and weeverfish. Some variations may also include crustaceans, more prized fish, or even oily fish for a more intense flavour.

The dish is often served with toasted bread, perfect for soaking up every drop of the savoury sauce, and paired with Bianchello del Metauro DOC, a native wine from the Marche province of Pesaro and Urbino.

Brodetto alla fanese takes centre stage at BrodettoFest, a summer event that celebrates this culinary delight for four consecutive days, featuring cooking shows, tastings, and plenty of fun.

In Fano, brodetto takes on a vibrant red hue and bursts with bold flavours, thanks to the addition of tomato concentrate and a touch of vinegar, once known as “acetella”—a nearly vinegar-like wine that fishermen would dilute with water while cooking aboard their boats. This special ingredient adds a tangy note that makes this version of brodetto truly distinctive. Although brodetto alla fanese doesn’t follow a strictly defined recipe, the Confraternity of Brodetto dictates that only certain types of fish can be used in the pot to create this culinary masterpiece: mantis shrimps, smooth-hound sharks, tub gurnards, anglerfish, rays, John Dory, scorpionfish, cuttlefish, and weeverfish. Some variations may also include crustaceans, more prized fish, or even oily fish for a more intense flavour.

The dish is often served with toasted bread, perfect for soaking up every drop of the savoury sauce, and paired with Bianchello del Metauro DOC, a native wine from the Marche province of Pesaro and Urbino.

Brodetto alla fanese takes centre stage at BrodettoFest, a summer event that celebrates this culinary delight for four consecutive days, featuring cooking shows, tastings, and plenty of fun.

In Fano, brodetto takes on a vibrant red hue and bursts with bold flavours, thanks to the addition of tomato concentrate and a touch of vinegar, once known as “acetella”—a nearly vinegar-like wine that fishermen would dilute with water while cooking aboard their boats. This special ingredient adds a tangy note that makes this version of brodetto truly distinctive. Although brodetto alla fanese doesn’t follow a strictly defined recipe, the Confraternity of Brodetto dictates that only certain types of fish can be used in the pot to create this culinary masterpiece: mantis shrimps, smooth-hound sharks, tub gurnards, anglerfish, rays, John Dory, scorpionfish, cuttlefish, and weeverfish. Some variations may also include crustaceans, more prized fish, or even oily fish for a more intense flavour.

The dish is often served with toasted bread, perfect for soaking up every drop of the savoury sauce, and paired with Bianchello del Metauro DOC, a native wine from the Marche province of Pesaro and Urbino.

Brodetto alla fanese takes centre stage at BrodettoFest, a summer event that celebrates this culinary delight for four consecutive days, featuring cooking shows, tastings, and plenty of fun.

In Fano, brodetto takes on a vibrant red hue and bursts with bold flavours, thanks to the addition of tomato concentrate and a touch of vinegar, once known as “acetella”—a nearly vinegar-like wine that fishermen would dilute with water while cooking aboard their boats. This special ingredient adds a tangy note that makes this version of brodetto truly distinctive. Although brodetto alla fanese doesn’t follow a strictly defined recipe, the Confraternity of Brodetto dictates that only certain types of fish can be used in the pot to create this culinary masterpiece: mantis shrimps, smooth-hound sharks, tub gurnards, anglerfish, rays, John Dory, scorpionfish, cuttlefish, and weeverfish. Some variations may also include crustaceans, more prized fish, or even oily fish for a more intense flavour.

The dish is often served with toasted bread, perfect for soaking up every drop of the savoury sauce, and paired with Bianchello del Metauro DOC, a native wine from the Marche province of Pesaro and Urbino.

Brodetto alla fanese takes centre stage at BrodettoFest, a summer event that celebrates this culinary delight for four consecutive days, featuring cooking shows, tastings, and plenty of fun.

Brodetto all’Anconetana is considered the oldest recipe in local tradition and the only one that has remained unchanged over time. In the classic Ancona version, tomato is used sparingly, allowing the authentic flavour of the fish to shine through in all its freshness. The soup must have the perfect consistency—not too liquid, not too thick. A unique feature of this dish is the number of fish varieties used: thirteen, exactly matching the number of diners meant to enjoy it. Opinions vary on the origins of this tradition—some link it to the participants of the Last Supper, while others connect it to the thirteen spouts on the Fontana del Calamo, also known as the \"Fountain of the 13 Spouts,\" a beloved landmark in Ancona.

Smoothhound sharks, monkfish, mantis shrimps, cuttlefish, red mullet, and mussels are just some of the key ingredients in this extraordinary dish, making it a truly sensory experience that immerses you in the heart of Marche’s culinary tradition. To savour it at its best, it is recommended to pair it with a glass of Verdicchio dei Castelli di Jesi.