brodetto

Literally a 'light broth' but really a soup made with different kinds of fish and shellfish, with oil, garlic, tomatoes, onions, parsley and vinegar, and in the south maybe a hot pepper. Each region and town on the northern Adriatic has its own version. You may also hear it called brodetto alla marinara.

The Marche, too, is especially proud of its version, with some 13 kinds of fish; the region even has an Accademia to maintain its lofty standards, although Porto Recanati famously serves its own version, brodetto bianco, without tomatoes but with saffron.

In the Abruzzo, the most famous fish soup comes from Vasto: brodetto vastese.

Fano in the Marche holds a Festival del Brodetto in early May.