Ascolana Olives
The delicious stuffed olives, famous all over the world, are the "calling card" of the rich gastronomy of Piceno area. These traditional agri-foodstuffs (art.8 of D.Lgs. 30th April 1998, n. 173) have recently obtained the PDO label, also thanks to the olive species used to prepare them (Ascolana Tender Olive).
According to the traditional recipe, handed down from mother to daughter, the olive stones are removed by hand. Afterwards, the filling is accurately prepared (using beef, pork, chicken, and flavoring the meat with mortadella, eggs, Parmigiano cheese, and nutmeg). Then the olives are stuffed (olives must be medium-size olives and they must be filled according to their size), coated with flour, egg, and bread crumbs, fried into abundant seed oil, and served hot.
This delicacy is served as an appetizer or is combined with the variegated Ascolana fried dish including lamb chops, fried cream, courgettes, and artichokes.
Stuffed olives with fish
They are a modern and original variation of traditional Ascolana olives. In the recipe, widespread in the area of San Benedetto where Sentina Reserve is situated, the main difference is represented by the filling, consisting of various kinds of fish (for instance, cod, grouper, scorpion fish). This delicacy is mainly found in fish menus, both in aperitifs and appetizers or combined with a local dish of mixed fried fish that can be found in the big fish town market, symbol of Riviera delle Palme.
