For centuries, the sea has been a vital resource for the people of Marche. The Adriatic is bursting at the seams with fish – from meaty swordfish and tuna to mackerel, sardines, red mullet and more – and as you travel around the region, you’ll see an abundance of fresh fish and seafood in restaurants and markets. The Adriatic is a rare case of quality and quantity going hand in hand, too – its fish are so high grade, they're exported all over the world.
There are lots of reasons for foodies to explore Marche, but hunting down a bowl of brodetto should be high on the list for any seafood lovers. This traditional fish soup is a staple on menus all over Marche, and is an important part of the region's rich gastronomic tapestry. Like many of the best things in Italian cuisine, it started life as humble peasant food – not everything a fisherman catches can be sold, but nothing goes to waste in Italy, and brodetto originated as a way to use all the scraps and small catch that would be left over from a day’s fishing.
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Brodetto: a different kettle of fish
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