The restaurant San Giacomo is well-known for its culinary traditions with its local specialty dishes and its strong ties to the land.
While preparing the various dishes, we focus on combining flavours with history: the taste of food goes well with traditions.
We aim to make a traditional cuisine that is healthy, which mirrors the quality of the raw materials used to make the dishes.
Restaurant San Giacomo's first guarantee is traceability of its chosen products, such as our fine meats coming from Marchigiani farms and our seasonal produce.
The restaurant's position, between the sea and the mountains at the border of the region Abruzzo, makes our menu even more special, giving us the possibility to offer both seafood and meat.
Some example of our specialty dishes include: roasted meat or sauces made with Campofilone maccheroncini pasta, fried food made in the traditional Ascolana way and Sanbenedettese fish soup, tasty dishes made with blue-fish and even some traditional Abruzzese dishes. Everything is made with local flavours thanks to our knowledge of the local food and wine traditions. We ought to mention some specialties from the town of Amandola located in the province of Ascoli Piceno in the land of the Sibillini Mountains: white truffle, black truffle and Scorzone are just some specialties you can try upon reserving at any time of the year.
Banquets and Ceremonies
The restaurant has air conditioning and has over one hundred seats, ideal for organizing ceremonies and banquets. In particular, you can transform your wedding into an "Italian village wedding" giving your guests the opportunity to experience a unique wedding, decorating the squares or the churches in Monteprandone where they are no longer used for worship, with an extraordinary reception while waiting for the bride and groom. Other examples of charming historical landmarks are the church of Saint Leonardo, dating back to 1200 with Farfense origins, or the church of Saint Nicolò from Bari.
“LOn wedding occasions, memories come back to us of our families and hometowns: even though we live our lives elsewhere, we go back home for weddings, to our roots of our recent past with our childhood memories and to the places where spent times with our grandparents and parents.
Getting married in Monteprandone means walking down the 19th century aisle of the church Saint Niccolò in special wedding attire. The reception can then be held in the nearby crypt of Saint Leonardo, used as a home in the 13th century and which is now used a community meeting room. In the past, as some of you may remember, the bride and groom and their relatives would break their fast after mass with coffee and pastries: now mimicking local traditions, cold cuts are served as hearty appetizers just like in the past when they kicked off banquets for weddings in the countryside, and of course not forgetting about the fried appetizers which are now a symbol of festivities in the Ascolano territory. You can feel the strong traditions of a monastery culture in the air, including the image of Saint Giacomo della Marca, originally from Monteprandone and now its patron saint.”
San Giacomo would like to introduce its chef Romeo Menzietti. He has been passionate about cooking since he was little, carefully following his mom's homemade recipes and cooking methods. This dedication pushed him towards enrolling at the professional cooking school in San Benedetto del Tronto (AP) where he earned his diploma.
With his various professional experience on the Riviera he learned the secrets to cooking seafood dishes and then he returned to Monteprandone to start working with Hotel San Giacomo.
He found a new dimension here, thanks to his continuous research of traditional and local recipes: an example of this continuous research is the "Cucina dello Spirit" translated to "soul cooking" where he prepare ancient dishes originally prepared in monasteries.
Maccheroncini di Campofilone
Maccheroncini di Campofilone is a typical Marchigiana specialty that gets its name from Campofilone, a medieval town in the the province of Ascoli Piceno.
Contrary to its name, its not a short or small type of pasta, but instead thin spaghetti made of eggs.
Ingredients for 4 servings:
- 500 grams of maccheroncini di Campofilone
- 300 grams of pork
- 100 grams of pork sausage
- 1 large onion
- 300 grams of canned tomatoes
- 40 grams of dark chocolate
- 1 teaspoon of sugar
- 1/2 cup of red wine
- 1/2 teaspoon of ground cinnamon
- 1 clove
- Extra virgin olive oil
- A sliver of butter
- Salt and pepper
Chop the onion into thin strips and slowly brown them in a pan with some oil.
Cut the meat into small cubes and add them to the onions in the pan. Add the sausage (without the guts) and brown for 10-15 minutes stirring often.
Add the wine and let it evaporate completely. Finely grate the dark chocolate. Add the canned tomatoes to the pan and then add a cup of water. Next add the cinnamon, grated chocolate, salt and pepper. Cover the ragu and cook at a medium flame for about 20-30 minutes. If the ragu stats to dry out, add a half cup of hot water.
Boil the maccheroncini in plenty of water with salt. When the maccheroncini float to the top, they are done cooking. Strain them leaving a little bit of water. Mix the pasta and sauce together with the butter. Serve on dishes.
Ascolane Olives, D.O.P products since 2005, are tasty as appetizers as well as a delicious side dish.
The traditional recipe calls for a meat filling with 60% beef, 40% pork, dry white wine, parmesean, egg, and extra virgin olive oil. Newer recipes call for a filling with seafood: canesca, sword fish, angler and cod.
This traditional dish, typical in the province of Teramo, cannot be missing from your meal. It can be served as a savoury appetizer or as a tasty substitute for meat. Of course, it should always be included in fried food plates. They go well with light salads or with fried custards and other goodies. It's made by breading pieces of sweet cacciota cheese.
Another typical dish from the Ascolano and Teramano area, at the border of La Marche and Abruzzo. An intriguing contrast between sweet and savoury which is part of the cuisine in central Italy. It can be a second plat, an appetizer or even a side dish. It's made by making a more solid custard, with a larger amount of flour and sugar. It is then breaded and then fried.