We spend time in Portonovo every year, usually for brief weekend trips of a few days. Some of our closest friends live there and an additional benefit is the spectacular beauty of the area: the lush mountains of the Monte Conero spill dramatically into the Adriatic Sea. The beach is covered with white stones and rocks that enhance the water’s translucent, crystal clear appearance.
Like every region in Italy, the cuisine in the Marche region, and on this particular part of the coast, is entirely different. Seafood abounds naturally and there are a few dishes we look forward to each time we visit.
One of our favorite antipasti is marinated anchovies with spacca sassi. The anchovies are marinated in balsamic vinegar, in contrast to the white or red wine vinegar used traditionally. Spacca sassi is a coastal vegetation that grows on the rocks along the seaside. Hence the name spacca sassi: rock splitter, as it tends to split open the rocks where it grows and embeds itself. Once picked the spacca sassi is marinated in vinegar until it’s pickled. To serve the dish anchovies are placed on a platter, garnished with spacca sassi and drizzled with olive oil. A slice of orange goes perfectly with the dish.