Tastes and perfumes from the sea

The restaurant Emilia offers traditional local dishes, according to the recipes handed down by Grandma Emilia to her younger daughter Marisina. These recipes are nowadays safeguarded by their heirs and respectfully followed by chef Lorenzo Focante. First of all, among them, spaghetti with wild moscioli.

The wild mussel or Mytilus galloprovincialis has been one of Slow Food presidia since 2004: it is a kind of mussel or mytilus which naturally breeds on the submerged rocks along the coast going from Pietralacroce (Ancona) to the sea line border between Numana and Sirolo.

Unique at Emilia is the mixed grilled fish – still made on the barbecue – and the mixed fried fish from the Adriatic Sea – a mix of fried fish with bones and without. And more: wild mussels alla marinara and au gratin and boiled mixed fish accompanied by wild vegetables and homemade mayonnaise.
Beside these specialities, you can enjoy cold and hot appetizers, excellent dishes based on fresh homemade pasta provided by a local laboratory.

Fresh fish, bought daily according to the seasonality of each product, sometimes joins the personal catch of Emilia. At propitious times at dawn, Franco, Marisina's husband, and their son Edoardo, go out for fishing and, depending on the period, they come back with soles, squids, mullets, breams, striped sea breams, tub gurnards and sardines. And last but not least there are homemade desserts, specially prepared with fresh, genuine and natural ingredients.

The cellar has a selection of wines with a particular fondness for the local ones – all the DOC labels of white and red wines from the main producers of Marches are in the cellar – but the guests also have the possibility to choose among the most known Italian labels.

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