Samettese

Samettese is a traditional seafood dish originating from the Adriatic coast of central Italy, particularly associated with the port city of San Benedetto del Tronto in the Marche region. Its name likely derives from the local dialectal term for a small, flat-bottomed fishing boat used by area fishermen, reflecting the dish’s deep connection to the sea. The defining ingredients of samettese typically include fresh local catch such as scorpionfish, red mullet, or prawns, simmered in a light tomato-and-white-wine broth with garlic, parsley, and extra-virgin olive oil. Unlike heartier brodetto (the region’s classic fish stew), samettese is often thinner in consistency and can be served as a zuppa alone or ladled over toasted bread, though modern interpretations frequently pair it with al dente spaghetti or linguine.

What distinguishes a great version is the quality and freshness of the seafood—only the day’s catch should be used—and the restraint in seasoning, allowing the briny flavour of the fish to shine through without overpowering tomato or spice. The broth must be delicate yet savory, and the pasta, if included, should be cooked to a perfect bite. Regional variations exist even within the Marche: some cooks add a pinch of pepe rosso (red pepper flakes) for heat, while others incorporate a splash of vinegar or lemon juice for brightness. In San Benedetto del Tronto, the dish has been notably championed at **Bianca by Don Franchino sul mare**, where user *Giuliacrossbow* has highlighted the restaurant’s faithful yet refined take on the classic, emphasizing the use of local, sustainably sourced fish. Samettese remains a cherished specialty of the Piceno coast, celebrated for its simple, sun-drenched flavours.