Literally a light broth, but usually a fish soup made with different kinds of fish and shellfish, with oil, garlic, tomatoes, onions, parsley and vinegar, and in the south maybe a hot pepper. Each region and town on the northern Adriatic has its own version. You may also hear it called brodetto alla marinara.
The Marche, too, is especially proud of its version, with some 13 kinds of fish; it even has an Accademia to maintain its lofty standards. In the Abruzzo, the most famous fish soup comes from Vasto: brodetto vastese.
Images by: insidelemarche