The exquisite Ascolane olives first have to be big and juicy, then they are pitted and filled with a mixture of meat, liver and tomatoes. Finally, they are covered in bread crumbs and fried. These olives have become a classic for great appetizers.
But if you want to taste the real olives with their original recipe you have to come to the Marchegian city where this dish was born, centre of the ancient Piceni civilization.