Fano (Pu).- Last week of the special Fuori Brodetto evenings to enjoy the symbolic dish of the seafood tradition at a 20% discount thanks to the project promoted by Confesercenti, the Federation of Restaurateurs, the Chamber of Commerce, the Municipality of Fano and the Marche Region. Until June 30th in 21 restaurants in Fano, every day of the week, with special menus based on broth, each with their own personal version of the famous fish soup.
June 25th special evening at Dyed: Who knows if the broth here reflects the originality of the place? Chef Alessio Bacchiocchi responds: “We have given a name to our personal reinterpretation of the broth ‘Gyoza in brodetto’, as well as a modern version of the original recipe. To the classic Fano dish we add Gyoza which are typical Japanese ravioli of our production”. For the special evening they offer an entree prepared by the chef, Gyoza in broth (wine, water, cover charge included in the price).
The June 26th appointment at The Pearl (in the photo), by Maurizio and Enrico Caldarigi, among the first restaurateurs to promote the brodetto dish. They have always offered the classic recipe, typical of Fano, with fish from the Adriatic Sea. Brodetto is on the menu all year round, upon reservation.
The June 27th it will be the restaurant’s turn To the Old Doc which will propose the personal interpretation of chef Emilio Ruta’s recipe: 100% Fano, based on respect for the traditions, history and customs of Fano, using vinegar, tomato paste and fresh local fish that they personally choose every morning.
June 28th from Cruiser Cafe & Restaurant with simple but elegant cuisine, with the choice of flavors combined with taste thanks to excellent raw materials following their availability in the area. Welcomed by the owner Massimiliano Longhi, visitors will taste the typical cuisine of Fano, the classic Fano-style broth with tomato paste, vinegar and boned fish. It’s the same as fishermen who use rays, scorpion fish, mallets, crabs, weevers and cuttlefish.
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