It was great fun to try the many special foods and wines in Ascoli Piceno.
This town is famous for its cheeses (formaggio), cold meats and salami, stuffed olives, mushrooms, honey, spicy bread, olive oil.
We tried the Piceno olives that are filled with a mixture of different kinds of meat such as pork, beef, chicken, mortadella ham, cheese, lamb, or truffles with nutmeg, and then they are fried.
We also tried the tagliolini pasta with meat ragu (the meat we tried was lamb).
In addition, we experienced the Picorino Cheese with local honey.
At one restaurant, we ate the antipasto of cold meats and salami and local mushrooms.
No doubt about it, one of my favorite local specialties was the aperitif liqueur, anisette Meletti, at the Piazza del Popolo Caffe Meletti!
Allan and I both enjoyed the Rosso Piceno Superiore. The white Falerio dei Colli ascolani is also a local wine of merit.
Besides the fried olives, I really enjoyed the "tender Ascolan olive that has been appreciated since the Roman times.
Ascol Piceno is really a "Gastronomy delight"!
One: Ascolan olives
Two: Anisetta Meletti
Four: Rosso Piceno Superiore wine
Five: Pasta with Meat Ragu
In Ascoli you had better be prepared to speak some Italian. This is a small town, off the beaten track, and foreign tourists are rare enough to attract attention from the locals, to the extent that we got stared at fairly frequently. Absolutely no one made any attempt to speak to us in English, which I find to be quite rare in Italy, and it was always assumed we understood what they were saying. (not always true!) Most people were very nice, while maintaining some reserve.