A historic Senigallia trattoria in the old town serving generous home-style Marche cooking, from passatelli to brodetto, away from the seafront fine-dining scene.
Trattoria Anita is a long-standing family trattoria in the old town of Senigallia, a few streets back from the famous velvet beach and the seafront temples of haute cuisine. Where Senigallia is internationally known for Uliassi and Cedroni, Anita represents the everyday, home-style Marche cooking that anchors the local table. The menu blends land and sea in the regional manner, with passatelli in brodo, the bread-and-cheese pasta served in broth, alongside a hearty Adriatic brodetto and coniglio in potacchio, rabbit braised with rosemary, garlic, and white wine. Portions are generous and the cooking is honest, with daily specials reflecting the market and the season. The dining room is unpretentious and convivial, drawing locals as much as visitors, and prices sit comfortably in the mid-range. The wine list favours regional bottles, especially Verdicchio dei Castelli di Jesi and Lacrima di Morro d'Alba, the perfumed local red. Senigallia is on the main Adriatic railway line and the old town is an easy walk from the station and the beach. Independent travellers should reserve on summer evenings, when the town fills with beachgoers.
Signature dishes
- Passatelli in brodo — €11 (~$12)
- Brodetto di pesce — €22 (~$24)
- Coniglio in potacchio — €14 (~$15)
Good to know
- Known for
- Home-style Marche cooking in Senigallia's old town
- Hours
- Tue-Sun 12:30PM-2:30PM, 7:30PM-10PM; closed Mon
Location
Via Mastai 5, 60019 Senigallia AN
43.7142, 13.2186 View on map
Highlights
- Historic family trattoria in Senigallia's old town
- Passatelli in brodo and Adriatic brodetto in the home-style tradition
- Coniglio in potacchio, rabbit braised with rosemary and white wine
- Generous portions and daily market-driven specials
- Regional wines including Verdicchio and Lacrima di Morro d'Alba
Tips for visiting
- Try the passatelli in brodo, a comforting regional pasta in broth
- Pair the rabbit with a glass of Lacrima di Morro d'Alba
- Reserve on summer evenings, when Senigallia is busy with beach crowds
- The old town is a short walk from the station and the velvet beach
- Ask about daily specials, which follow the market and season
When to visit
Year-round, with summer the liveliest season in the beach town.
Accessibility
The trattoria is in an old-town building that may have a step at the door; guests with mobility needs should call ahead.
Frequently asked questions
What is passatelli?
Passatelli is a pasta made from breadcrumbs, Parmesan, and eggs, pushed through a press into short strands and traditionally served in broth across the Marche and Romagna.
Is it near the famous Senigallia restaurants?
It is in the old town, a short distance inland from the seafront where Uliassi and La Madonnina del Pescatore are located, offering a more casual, traditional alternative.
What is coniglio in potacchio?
It is rabbit braised in the potacchio style with rosemary, garlic, white wine, and sometimes tomato, a classic of Marche home cooking.
How do I reach Senigallia?
Senigallia is on the main Adriatic railway line, and the old town is within easy walking distance of the station and beach.