The local cuisine too is heavily influenced by the sea and by farming traditions. Here is the home cook and not the professional chef who rules, and even the smartest restaurants tend to offer dishes derived from our grandmothers' recipes. A generous portion of "Vincisgrassi" (a traditional rich baked lasagna without the usual tomato sauce), a shellfish risotto, brodetto (fish stew made with 13 different types of fish), spaghetti dressed with vongole, or baby clams, accompanied by wines like Verdicchio, Bianchello, Rosso Conero or Lacrima di Morro d'Alba will satisfy even the most demanding gourmets.
If you are touring in summer or early autumn, you'll probably have the chance of attending a local sagra - a festival dedicated to a town's particular speciality where you can try the food in question (truffle, fish, wild boar, gnocchi, etc.) served in a dozen different ways.