Ascoli Piceno (province) Voyage Tips and guide

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Ascoli Piceno Province is in Marche Region in Italy. Tourism in the province is mainly seaside: the Riviera delle Palme, is one of the major tourist centres of central Italy. Ascoli Piceno, a city rich in art, is the main location for cultural tourism. The Sibillini Mountain range stretches 40 km north to south, with many peaks over 2,000 m in altitude .

• 42.85472213.5752781 Ascoli Piceno — its historic centre was built almost entirely in travertine, and is admired for its artistic and architectural wealth
• 42.98725313.6068532 Montalto delle Marche — a town built around a medieval village
• 43.00021713.7624923 Ripatransone

• On the border with Umbria , the Sibillini mountains are limestone reliefs scattered with caves and very green landscapes. The ascent to Mount Vettore, the highest in the chain (2,476 meters) and to Lake Pilato of glacial origin, takes place from Arquata del Tronto (about 40 km from Ascoli Piceno along the state road nº 4). The nearby village of Montemonaco (600 inhabitants) is the basis for excursions to Mount Sibilla and its cave.

The Riviera delle Palme is the stretch of the Marche coast that goes from Cupra Marittima to the mouth of the Tronto that is decorated by thousands of palm trees.

The nearest airports are:

• 42.43722214.1872221 Abruzzo Airport ( PSR ^IATA, Pescara Airport). Airport for national and international flights.  
• 43.61666713.3602782 Marche Airport ( AOI ^IATA, Ancona Falconara International Airport), ☏ +39 071 28271. Airport for national and international flights.  

An appetizer present in many national and international restaurants: olives all'ascolana. The recipe sounds simple, but it takes a long time and various preparation steps. Other key ingredients are large green olives, and various types of minced cooked meat.

The cuisine of the Piceno area alternates between the traditions of the hinterland and the maritime ones, mixing the two traditions. In the area of San Benedetto del Tronto and throughout the Riviera delle Palme, there are the Olive Ripiene alla Sambenedettese, which are the fish-based version of the olives all'ascolana.

The first courses are those of the typical cuisine of Ascoli and San Benedetto, such as "maccheroni alla chitarra", cappelletti, characteristic tortellini in the shape of a priest's hat in capon broth, or timballo ascolano, similar to lasagne, but with the addition of mozzarella and beef ragù. It is the dish of the most solemn celebrations, such as Christmas and Sant'Emidio. The traditional white focaccia from Ascoli is the cacciannanzë, seasoned with garlic, oil and rosemary.

Along the coast, the typical seafood cuisine based on fish reigns supreme, from appetizers to grilled fish and mixed fried fish. Brodetto alla sambenedettese, a typical dish from the San Benedetto del Tronto area, is a fish soup, without tomato (at most with green tomato) and with the addition of peppers and vinegar, unique in its kind.

Among the sweets there are the frustingo, the traditional Easter pizza and the sweet peaches.

The Ascoli area is known for the production of Rosso Piceno Superiore, Falerio, Passerina and Pecorino wine. Traditional in rural and mountain areas is cooked wine, obtained by concentrating the must through cooking, widespread throughout the southern Marche and part of nearby Abruzzo.