Zuppiera di Pasta con Brodetto Marchigiano

Zuppiera di Pasta con Brodetto Marchigiano is a traditional pasta-and-fish stew from the Marche region of Italy, where the coastal culinary identity revolves around brodetto—a mixed-fish soup. The dish combines al dente pasta, typically spaghetti or a short shape like scialatielli, with a richly layered brodetto made from an assortment of local fish (such as scorpionfish, red mullet, and monkfish), tomatoes, garlic, white wine, and sometimes a pinch of saffron or a splash of vinegar. The name “zuppiera” refers to the tureen in which the stew is served, emphasizing its shared, rustic nature.

What distinguishes a great version is the freshness and variety of the fish, which must be cleaned and cut just before cooking to preserve texture, and a broth that is simultaneously light and deeply flavored—neither too watery nor overly thick. The pasta should be cooked until just shy of fully tender, as it continues to absorb the broth in the serving bowl. The finished dish should allow each fish’s distinct taste to shine through, with the pasta acting as a subtle carrier rather than the dominant element.

Regional variations exist among Marche’s coastal towns: in Ancona, the brodetto is often made with tomato and a sharp note of vinegar; in Porto Recanati, saffron and a more delicate broth are favored. At Dalla Gioconda in Gabicce Monte, the dish is prepared according to the praise of creator Francesco Zini, who highlights the importance of balancing the seafood’s natural sweetness with the acidity of the tomatoes and the gentle heat of peperoncino. This version respects the tradition while ensuring each spoonful delivers a harmonious blend of land and sea.