Liqueurs and coffee: a match made in Marche

The Fano coast is home to one of the most iconic traditions in the entire region: the Moretta di Fano. Born in the harbour taverns, where fishermen would seek a warm, energising drink before setting sail or after a day's work on the boat, this drink is now considered a miniature masterpiece of balance and tradition.

Its secret lies in the blend of rum, anisette and brandy (or cognac), heated with sugar and lemon zest to release rich, enveloping aromas. Hot coffee is then added to complete the recipe and create Moretta's characteristic layering: a layer of liqueurs at the bottom, dark coffee in the middle and a golden crema on top. The result is a warming, fragrant drink, which is rich in flavour and visual appeal. It is not just a caffè corretto, but a true theatrical ritual, to be watched and savoured at leisure. Not surprisingly, since 2006, Moretta has been on the list of official cocktails of the Italian Association of Barmen and Supporters (AIBES), and since 2011, it has been listed as one of the Marche region's traditional food products.

The Moretta is now synonymous with Fano: you'll find it in the bars along the Lido, the most popular beach area, and along the seafront in Sassonia, the seaside neighbourhood overlooking the long beach south of the harbour. There are also numerous cafés in the old town, around Piazza XX Settembre and the Arco d'Augusto, that still serve it according to the traditional recipe. If you find yourself in Fano, a Moretta will show you the most authentic link between the city and the sea.

In Ancona, coffee has always had the scent of travel. It was here, in 1860, that Ugo Borghetti, owner of the Caffè Sport overlooking the station, created a liqueur that was destined to become a travelling companion for generations. Created to give an energy boost to the workers involved in the construction of the Pescara–Ancona railway line, Borghetti coffee liqueur soon won over travellers and curious onlookers who stopped at the bar, which was bustling due to the continuous flow of trains.

Its intense flavour, combining Italian espresso, Arabica and Robusta coffee beans and a subtle hint of alcohol, still evokes last-minute departures, eagerly awaited arrivals and suitcases packed and ready on the platform. In the Marche region, Borghetti is the quick drink to round off lunch or the small glass that accompanies evenings by the sea, from Ancona to the illuminated promenades of Senigallia and Civitanova Marche.

In the Doric city, however, liqueur coffee also has another story to tell: that of Baldoni coffee liqueur, produced in Ancona since 1944. Developed from a family recipe and perfected through slow, artisanal infusions, Baldoni has become part of daily life in the Marche region. It is the tipple that is customarily offered at the end of a meal, the sip that adds a boost of energy to the day, and an authentic symbol of local tradition that evokes feelings of home and conviviality.

Heading down the Marche coast towards the Riviera delle Palme, and in particular to San Benedetto del Tronto, coffee takes on a new guise and becomes known as caffè del marinaio, an improvised, practical and invigorating drink designed to keep sailors working at sea warm and energised. Originally, there were no set rules for preparing it: the crew of each fishing boat made it their own way, combining very strong coffee with a dash of liqueur (often anisette, sometimes rum or brandy) along with sugar and, when available, lemon zest to give it a refreshing twist.

Over time, this ritual moved ashore. In restaurants, bars and seafood trattorias in the San Benedetto area, caffè del marinaio is still served today in its traditional form, as a nod to the deep bond between the city and its port. Sitting in a bar in the harbour area, perhaps with a view of the Molo Sud (South Pier), it is easy to imagine fishermen drinking it to keep warm during their long nights at sea.

As well as the traditional "sea-faring" version, there is also a modern version: one company in the Marche region produces a bottled blend called "Il Caffè del Marinaio", a registered trademark, which pays homage to the fishermen's recipe but with its own distinct identity.

Moving inland, where the road climbs through woods and valleys and the view opens up to the peaks of the Sibillini Mountains, coffee encounters one of the most authentic symbols of Marche tradition: Varnelli Anice Secco. First produced in 1868 by Girolamo Varnelli, a local herbalist, Varnelli is the result of ancient knowledge linked to the medicinal herbs of the Apennines. Even today, the Varnelli distillery, located in Muccia and historically linked to Pievebovigliana in the municipality of Valfornace, continues to use the same production method: a careful process that combines natural aromas, slow distillation and a dry, crystalline balance that makes it unique in Italy.

Caffè corretto with Varnelli is a familiar sight in taverns, mountain huts and cafés in the Macerata hinterland: just a drop is enough to transform espresso into a drier, more fragrant and distinctive drink. It is the ideal drink after a walk around Lake Fiastra, after a visit to the village of Camerino, or as refreshment during a pit stop in one of the villages dotted around the Sibillini National Park.

More than just a caffè corretto, coffee with Varnelli is a way to connect with the mountain spirit of the Marche region: a flavour that speaks of herbs harvested at high altitudes, spirits made with artisan precision, and knowledge that has endured for over 150 years.

Among the many types of caffè corretto in the Marche region, Meletti coffee liqueur stands out for its tradition and quality. Produced by the historic Silvio Meletti company, a brand with deep roots in Ascoli Piceno, this spirit combines the intense aroma of coffee with the strong, enveloping qualities of a liqueur. Its dark brown colour and rich, toasted aroma make it instantly recognisable. With its lingering aftertaste reminiscent of high-quality coffee, it appeals to those seeking a contemporary version of the coffee-liqueur combination, without sacrificing the appeal of tradition. It is the perfect drink to enjoy at the end of a meal, either neat or with an ice cube to bring out its freshness. It is excellent in after-dinner mixed drinks and works surprisingly well as an ingredient to enhance crema or vanilla gelato, adding a delicate aromatic note.

If you're passing through Ascoli Piceno, we recommend treating yourself to this delicacy in its most iconic location: Caffè Meletti, a historic Art Nouveau café overlooking the magnificent Piazza del Popolo. Considered one of the most elegant squares in Italy, it is a veritable urban living room, surrounded by travertine porticoes and Renaissance architectural features that encourage you to slow down and take in the ambiance. Sitting in the café, with its original flooring, period mirrors and timeless atmosphere, Meletti coffee liqueur becomes a cultural as well as sensory experience: a sip that tells the story of the deep bond between the city, its art of drinking and its most authentic identity.