Christmas is just around the corner and tables are beginning to fill with sweet and savoury delicacies, from cappelletti in broth to traditional desserts. This year, alongside the wide selection of artisanal panettoni, a new Made in Conero excellence is joining the festive offerings. We are in Numana, where eclectic Chef Alessandro Rapisarda, the creative force behind Casa Rapisarda, has created a Christmas dessert inspired by a traditional bread from the Marche seafaring culture: the “Fisherman’s Panettone”.
Behind this creation lies the story of a young chef who has made the Riviera del Conero the heart of his gastronomic research, focused on balance of flavours. Born in 1987, Chef Rapisarda trained in prestigious restaurants, including the renowned Uliassi in Senigallia. After these experiences, he chose Numana for his restaurant and was soon recognised by the Michelin Guide for his creative cuisine that enhances the flavours of the Conero area and beyond. His innovative creations include the Summer Pop, frozen takeaway cocktails, and the Bomboniera del Conero, an ice cream heart encased in a crunchy chocolate shell shaped like a Mosciolo.
The recipe is inspired by the well-known bread made with raisins, dried figs and walnuts that the chef serves in his restaurant, recalling the meal that fishermen from Numana used to take with them on their boats, the traditional “sciabeghe”. In this new Christmas version, Rapisarda has enriched the recipe with chocolate, vanilla, spices and black pepper, creating a unique leavened cake that blends maritime memory with contemporary creativity. “My customers have always appreciated the fisherman’s bread that accompanies my dishes,” the chef said, “and for this reason I decided to create a sweet version to celebrate Christmas.”
The “Fisherman’s Panettone” is available at a price of €45 at Casa Rapisarda, the restaurant overlooking the iconic Scalinata della Costarella. To purchase it, simply contact the restaurant at +39 071 9696138.