28th edition of a week celebrating Porto Recanati's own De.Co.-recognized brodetto — unlike most Adriatic fish soup variants, this one skips tomato entirely, instead colored and flavored with zafferanella, wild saffron gathered from Monte Conero. The recipe was distinguished enough to be published by the Touring Club Italiano in 1923, and remains prized among Milanese food circles to this day. Around a dozen participating restaurants serve it at a fixed promotional price, alongside the paired Premio Murè cultural award.