It is a typical specialty of the Marche region, widespread especially in the hinterland between the provinces of Ancona and Macerata.
Formerly considered the bread of the poor, due to its peasant origins, it was traditionally prepared together with bread. Today, however, it is one of the most characteristic products of Cingoli and most present on every table of the area of Cingoli.
It is possible to enjoy it accompanied by cheeses and cured meats, in particular ham, sausage or ciauscolo. Also excellent with fried vegetables (chicory) in a pan or in oil.
The more daring offer gurmet fillings.