Olive all'ascolana del Piceno DOP

Redazione

This renowned local specialty showcases the local “Tenera Ascolana” variety through entirely manual preparation. The pit is removed with a continuous spiral cut to make room for a rich filling made from three selected meats (beef, pork, and chicken), slowly cooked and deglazed with wine. The thin, millimetre-thin breading encloses a succulent centre, yielding a golden, crisp, dry fry with a savoury, enveloping flavour.