Restaurants in the province of Fermo

Fermo is a young province with an old cuisine, and it has a pasta shape named after one of its villages that cooks in a minute.

What you eat here

• Maccheroncini di Campofilone IGP — egg pasta rolled paper-thin, cut hair-fine and dried; dressed with a mixed-meat ragù.
• Ciauscolo IGP spread on bread, and Fabriano salame just beyond.
• Brodetto and fried fish on the coast, and Porto San Giorgio mussels.
• Vincisgrassi and stuffed olives, made here as in the next province.
• Dried figs filled with walnut and almond, a winter sweet.

The wine

Pecorino and Passerina from the Fermo hills, and Rosso Piceno; the zone is the same as Offida's and the standard is high.

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 The ones on the listings come from public sources and may be out of date.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.