Stuffed olives · Paper cone
Olive all'Ascolana
Photo: Manuela Zangara / Wikimedia Commons · CC BY-SA 2.0
The recipe is credited to cooks of Ascoli's noble families around 1800, who needed a way to use up the large amounts of meat in their masters' kitchens.
Large green olives pitted and stuffed with a mix of meats, egg and Parmesan with a hint of nutmeg, then breaded and deep-fried. They are sold hot by the cone.
Why it's made this way: They come from Ascoli Piceno, and the local Ascolana tenera olive is protected as Oliva Ascolana del Piceno DOP.
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