Emilia Restaurant offers traditional local dishes, following recipes handed down from Emilia to Marisa, her youngest daughter, now carefully preserved by her heirs and respectfully crafted by Chef Lorenzo Focante, with the wild “mosciolo” being a prime example.

A Slow Food Presidium since 2004, the wild mosciolo, or Mytilus galloprovincialis, is a type of mussel that naturally reproduces on the submerged rocks along the coast between Pietralacroce and the border between Sirolo and Numana.

Unique in its kind is our grilled fish, still cooked over charcoal, alongside the mixed Adriatic fry with calamari, scampi, and “paranza”. Also on the menu are moscioli au gratin and marinara style, and mixed fish stew accompanied by homemade mayonnaise and wild vegetables. You can also enjoy hot and cold appetizers and excellent first courses made with fresh handmade pasta provided by a local workshop. To finish, homemade desserts, prepared exclusively with fresh, genuine, and natural ingredients.

Fresh fish, purchased daily according to the seasonality of each product, is sometimes accompanied by Emilia’s own catch. During favorable periods, at dawn, Franco, Marisa’s husband, and their son Edoardo go fishing and, depending on the day, return with sole, mantis shrimp, cuttlefish, striped bream, red mullets, gurnards and sardines.

The wine cellar has been carefully selected, with a particular preference for local wines, featuring all DOC labels of both white and red wines from the main Marche wineries, as well as the possibility to choose from some of the most renowned national labels.