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Ancon

The city

"..a Couple of windows reflected stralucente make eyes. Then if a cloud passes, the zebra is transformed into a kneeling camel, and expects to see him turn up at any moment, with the canopy of San Ciriaco on hump, the saint who leans suit Rajah "(Dino Garrone, Myth Ancona in Etruscan Smile)

* The town is characterized by alternating bands of hills and valleys overlooking the sea, including the Guasco hill on which stands the Cathedral, the Hill of the Capuchins with the Faro, Monte Cardeto with its fortifications surrounded by greenery of the park namesake. Further south lies the valley once called Piana degli Orti, now crossed by the three main courses and the Avenue of Victory.
To the south of this valley there is also the second hilly, with Astagno hill, on which stands the Citadel, a green lung within the city. The hill of Santo Stefano, with the Pincio park, Monte Clean, with the headquarters of the Admiralty, Monte Pelago, with the small astronomical observatory, and finally the Monte Santa Margherita, overlooking the sea, occupied in its slopes North Park Passetto. The valley is still in South Miano consists Valley and Piano San Lazzaro, the district occupied by the same name, the only flat city. Even in the South end of hills peripherals to the valley of the Plans of Baraccola [ continue .. ].

Kitchen

#The Universally recognized symbol of the gastronomic traditions of Ancona is stockfish all'anconetana, celebrated by recurring events during the year and protected by a special academy. Featuring a delicious smell, by a long cooking, the presence of potatoes in large pieces and an abundance of wine and olive oil mill.

Mussels and anemones on the backdrop of Portonovo (Ancona).

After the stockfish the other king of the kitchen is Anconitana mosciolo, local name mussel or mussel, which in these parts do not breed, but fishing on the natural reefs. Recently the "mosciolo Portonovo" was recognized as "Product of protected origin". During the summer a spectacle typical of the high coast Anconitana is the large number of people fishing for mussels in apnea, clean them on the shore with gear made by hand, cook them in various ways (you do pasta sauces, prepare breaded grilled, or simply marinara (tarantina), with garlic parsley and lemon, taste them in large tables on the beach with friends and family. [ continue .. ]

Sources: # Wilkipedia

* City of Ancona


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