After the great success of his Paccasassi — a favorite among the patrons of his restaurant — Chef Enrico Giacchetti of the Ristorante Giacchetti in Portonovo once again brings the flavors of the Conero to life “in a jar.”
Two new creations are now born, inspired by the most iconic dishes of his cuisine and of our land: raguse in porchetta and bombetti in porchetta.
“We had considered creating a preparation with wild moscioli from Portonovo,” explains Chef Giacchetti, “but given the current situation of the product, we preferred to focus on other dishes. After all, our sea and our cuisine are incredibly diverse — just cross a provincial border, and you’ll discover new, unforgettable flavors and traditions.”
The first recipe is a raguse in porchetta sauce, made with finely hand-chopped raguse to give each bite the perfect texture. Among the standout ingredients is the extra virgin olive oil from L’Olinda, a multi-award-winning local producer that enhances the sauce’s rustic and decisive flavor.
Packed in 300-gram jars, it’s ideal for seasoning a rich pasta dish or pairing with tasty vol-au-vents.
The second jar celebrates the famous bombetti in porchetta, a recipe that preserves the convivial character of the original dish and features the same high-quality ingredients found in the first jar. Designed as a warm appetizer, thanks to the presence of shell-on sea snails, it can also be used as a flavorful pasta sauce rich in tradition. This jar comes in a 350-gram size.
Both products are priced at €18 and can be purchased directly at the restaurant — a delicious way to take home a piece of the Conero, its tradition, creativity, and authentic taste. A simple and genuine way to savor, even out of season, the signature of the chef and the aromas of his land.