The Province of Ancona is a territory wealthy in varied natural, environmental, cultural, artistic and culinary resources, all blending together in a unique tapestry. These are expressed not only in the values of its traditions and culture, but also in the high quality of its produce. The taste, fragrance and authenticity of the latter prompts much interest on the part of the curious tourist, the discriminating consumer and the well educated. Many products are worthy of note in the culinary culture, and its foodstuffs benefit from the mild climate Ancona enjoys, as well as the ancient knowledge of the farmers. Fishing is one of the activities that flourish along the coast, taking full advantage of the generosity of the Adriatic. Ancona is a leading port for the fishing fleet: sole can be found in abundance, along with sea bass, sea bream, turbot and monkfish for delicious grills and bakes. Then, not to be left out are the paranza fish for frying and soups; blue fish for the grill; and clams and mussels, shell fish and mollusks of every kind.
Over the centuries, the hills have been the ideal location for specific vines that have created prestigious wines: e.g. Verdicchio, Rosso Conero and the Lacrima di Morro d’Alba. The production of high quality extra virgin olive oil is the outcome of various factors: the varietal base, the soil and climate, the ancient agronomic techniques and, not least, the traditional skill that is a mix of avant-garde production and "mom and pop" enterprises that still carry on their traditional crushing techniques. Bee-keeping has long been widespread, passed from generation to generation with skill and enthusiasm. Honey is sweet, faintly aromatic and clear, highly sought after even to blend with lesser varieties. Sausage production is supremely important, notably the Salami of Fabriano, which is larded and currently in the process to obtain the prestigious DOP (Denomination of Protected Origin) label. In creating a menu, a line is usually drawn between sea and land dishes, yet that does not exclude some cross-over dishes that comprise both chicken and fish with olives, tuna and anchovies. Marine cuisine here is crowned by broths. According to ancient custom, the points of departure are 13 varieties of mollusks, shellfish and Mediterranean fish types, while the characteristic ingredient is tomato sauce flavored with vinegar. Another seafood specialty that can't be left out is the stoccafisso (stockfish) all’anconitana, with potatoes, olives and anchovies, tomatoes and aromatic herbs. (It is such a prized dish that the recipe is even codified and protected under the tutelage of a consortium or academy.)  The cuisine of the land features the regional speciality, the vincisgrassi, a lasagne dish stuffed with white sauce a beef sausage ragù with prosciutto, giblets and porcini mushrooms, followed by other pasta dishes topped by meat sauces embellished with white or black truffles of the highest quality. White meat is popular for first courses: chicken and rabbit, roasted or in stews. That doesn’t detract from the central role of the beef chop, the very aromatic roast pork, grilled lamb, game birds or the speciality snails in Arcevia and Fabriano. In a land of cereal crops, goods fresh from the oven are major: bread and foccacia, including the crescia, flavored with oil, salt, rosemary and onion. For dessert, aniseed doughnuts are typical, as are a myriad of short pastry desserts. The aromas of the regional confectionery include that of the long-standing fig loin, a type of pastry in the form of salami with dried figs and fruit peel; and bostrengo, a traditional cake with cereals and dried fruit. Finally, there are traditional aniseed or coffee-based liqueurs in the territory between Ancona and Fabriano.