Experiences

“Live the sea with those who live the sea.” In the port of San Benedetto del Tronto you get on board of the fishing vessel with the Commander and his crew to experience all the emotions of fishing. Sea excursions and fishing trips for living a unique experience. Breathe and experience a special day. Come with us to fish and cook your catch on board to enjoy our traditional dishes.
The sea excursion and tasting (local fried fish and wine) includes a trip to the sea lasting approximately 3 hours, approximate departures 10:00-13:00 or 15:30-18:30 on board a trawler with a minimum capacity of 10 – maximum 13 people. We will sail north up to Castle of S. Andrea, Cupra Marittima. There will be the possibility of swimming in the sea.

At the La Stiva restaurant in San Benedetto del Tronto Chef Nicola, former Commander of a trawler, will cook for you the typical Brodetto alla Sambenedettese (lu vrudètte), a fish soup, without tomato (sometimes with green tomato) and with the addition of peppers and vinegar. For centuries it was the main element of the seafarers' meal.
It has a purely popular origin derived from the habit of seafarers of cooking, directly on board, that part of the catch not intended for sale, whether for variety (little demand), or for the small size or finally due to the few amount. This mixture of fish, good tasting but small, gives birth to “brodetto”. We do not have a codified recipe for “brodetto”, there are many variations on the theme. There is the boat version (still prepared by the sailors on board) made with the available fish, but also another version, which survives in some families, more rigorous in the search for the appropriate fish varieties.

La Stiva restaurant in San Benedetto del Tronto, located at the entrance to the North Pier, with the Chef Nicola, former commander of a trawler, will be happy to prepare fish dishes for you. They offer a menu with fresh and quality fish from our Adriatic Sea. Booking is recommended.

Honey, "food of the gods", is perhaps the most natural food that exists as it is produced entirely by bees starting from flower nectar. According to the flower the nectar comes from, honey has different colours, characteristics, flavours and names; this is why we find, in Sibillini Mountains National Park, acacia, chestnut and wildflower honey. To get a quality honey there are necessary elements, such as an uncontaminated environment and abundant spontaneous blooms. Honey can be considered a reflection of this territory, it represents the vast plateaus rich in fodder legumes and the mild climate, in the spring-summer period, which allows prolonged blooms.

Grottammare, one of the most beautiful villages in Italy, nestled at the foot of Monte Castello and in the heart of the Riviera delle Palme, is a perfect destination for wine lovers. In the charming setting of Piazza Peretti, you can enjoy a unique tasting experience featuring local wines and selections from various Italian regions, all surrounded by postcard-worthy arches and passageways that capture the timeless charm of the village.

Ascolana olives are a typical Marche dish, originating from the city of Ascoli Piceno, today widespread throughout the Italian territory, as well as outside national borders. They owe their name to the city of Ascoli Piceno and are made from pickled green olives, stuffed with a tender meat-based mixture. They represent a gastronomic specialty of Ascoli area and are one of the most representative dishes of Piceno area. They are often served with other foods such as savory pies, fried meat, fried vegetables (the mixed fried Ascoli style includes artichokes, courgettes and lamb cutlets) and fried custard. Benedetto Marini from Ascoli, according to his research, set the recipe of “Ascolana Olives” in the year 1800. At the time, the cooks working in the local noble families, in agreement with each other, invented the olive filling to use the considerable quantities and varieties of meat they had available, due to the increase of the royalties that burdened the peasants towards their masters. Nowadays they are often prepared in occasion of holidays and anniversaries.

The first appointment of the year is with the New Year’s Concert. As per tradition the Marche Philharmonic Orchestra welcomes the new year, on January 1st at 5.00 pm, at the Teatro dell'Aquila in Fermo, in cooperation with the City of Fermo (date and time subject to reconfirmation). Usually they play the most beautiful and exciting melodies by Čajkovskij, Verdi, Rossini, Waldteufel, Delibes, Strauss and Gounod (program subject to reconfirmation).

Located in the heart of the green Riviera Picena, the Malacological Museum, has been operating for over 30 years and it is the largest existing museum structure in the world dedicated to shells.
One million specimens are exhibited on a surface area of three thousand square meters. There are over 9 million specimens preserved in the malacological museum.
At the Malacological Museum the shells are not only preserved, but also studied, and beyond 3500 volumes are present in the Museum library. A laboratory for the classification of molluscs, two classrooms, a photographic laboratory, a meeting room and a well-stocked specialized shop, complete the educational and accommodation offer of the Museum created by Tiziano and Vincenzo Cossignani way back in 1977.
For schools of all levels, the Cupra Marittima Museum is a great opportunity educational and makes you understand that shells are not just mussels and clams!
OPENING HOURS:
June: 4.00pm - 8.00pm (every day, including holidays)
July and August: 4.00pm- 10.00pm (every day, including holidays)
Apr. - May - Sept.: 3.30pm - 7.00pm (Tue. - Thu. - Sat. - Sun.) From October to March: 3.00pm - 6.30pm (Thurs. - Sat. - Sun.)
Last admission one hour before closing. Time average of the visit 90'-120'.

The “Museo del Mare” (Sea Museum) in San Benedetto del Tronto is located in several points of the Wholesale Fish Market, in the North Pier of the port. The entire port acts as a backdrop to the museum. San Benedetto del Tronto is the southern port of the Marche and the second in importance, with a large fishing fleet. The two small arms perpendicular to the coast, the north and south pier, date back to the beginning of the twentieth century. The docks have been expanded and others have been built in the entire inner part of the seaport to guarantee greater safety and to build the new headquarters of the Port authorities.
The “Museo del Mare” in San Benedetto del Tronto is a museum centre truly dedicated to the sea, which includes the Antiquarium Truentinum, the Amphorae Museum, the “Augusto Capriotti” Fish Museum, the Museum of Maritime Civilization of the Marche and the Art Gallery of Mare, which however is based in Palazzo Piacentini.
The initiatives of the “Museo del Mare” in San Benedetto del Tronto are various. For example the educational laboratories designed for school groups, allow them to deepen their knowledge of amphorae, or to collect information about maritime culture and some ancient professions supporting fishing. At the “Museo del Mare” you can study the fish varieties that populate the seas and inevitably the fishermen's nets or learn more about the “Sambenedetto Sails”, symbol of the maritime history of San Benedetto del Tronto. Each boat featured sails with a different pattern, with bright colours, handmade with natural materials such as cuttlefish ink and coloured soil.

There are many beautiful locations in Piceno area and some of the most beautiful Borghi (small village) in Italy such as Offida. You can book personalized guided tours.

Dimora Guidi Tordini has an agreement with “Bagno delle Stelle” and “Lido Ciashì” in Grottammare where you can book beach services such as umbrella, deckchairs, sunbeds and yours lunches by the sea with authentic cuisine. Animals are welcome.

The experience lasts 3 hours on days and at times that we will decide together.
You will learn how to model clay using the columbine technique, to make a souvenir of your holiday that I will send you directly home. Included in the fee are clay, glazes, firing and shipping costs.