Restaurants in the province of Ascoli Piceno

Ascoli Piceno gave Italy a starter now eaten everywhere, and still makes it properly: large, filled with three meats, fried to order.

What you eat here

• Oliva ascolana del Piceno DOP — the tender local olive, spiral-stoned, stuffed with meat, breaded and fried. The frozen kind is a different thing.
• Fritto misto all'ascolana — olives, fried custard squares, lamb cutlets, artichokes, all together.
• Ciauscolo IGP — a soft, spreadable pork salame.
• Maccheroncini and vincisgrassi, and lamb from the Sibillini mountains.
• Anisetta and aniseed biscuits.

The wine

Rosso Piceno Superiore (Montepulciano and Sangiovese) and Offida DOCG, which makes both the white Pecorino and Passerina: two revived grapes that are now the area's identity.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.