Nestled in a natural dell between the Tronto and Castellano rivers, Ascoli Piceno has a rich and influential gastronomic tradition. Within the maze of streets of the unique historic city center lives Barbara, who has inherited her passion for cooking from a family that for generations has been engaged in food service.
It is this passion, combined with a deep knowledge of the culinary arts, that drives our Cesarina in the rediscovery of traditional recipes and dishes of the Marche: a precious inheritance that Barbara has decided to share with her guests, offering dishes that belong to her traditional local cuisine.
The secret of the Cesarina
The most unmissable traditional dish on my table? The Frascarelli marchigiani.
Barbara's Taste Experience begins with baked cacioni, a pastry filled with egg and cheese and folded into a half-moon shape, served with local cold cuts. She also serves 'cacciannanze', a hand-rolled bread dough, flavored with chopped rosemary, garlic, oil, and coarse salt.
One of Barbara's absolute staples are 'frascarelli', hand-made polenta with a base of wheat flour, corn, and water, and seasoned with fresh pancetta, onion, tomatoes, and pecorino.
Next, a dish that symbolizes Marche cuisine: the stuffed olive, which we find alongside the chicken stew, or “‘Ncip ‘Nciap” - a dish with chicken browned in a mixture of oil, garlic, rosemary, and chilli, accompanied by stuffed olives and roast potatoes. To finish, Barbara offers us an ancient dessert: the 'cicerchiata', made of flour dough, eggs, butter, sugar, and lemon peel, which is then covered in warm honey. Our Cesarina pairs this with a typical sweet or mulled Ascoli wine.