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 used to prepare it together with bread. Today, however, it is one of the most characteristic products of Cingoli and most present in the tables of the premises and in the Cingoli houses.
It is possible to enjoy it accompanied by cheeses and cold cuts, in particular ham, sausage or ciauscolo. Also excellent with fried vegetables (chicory) in a pan or in oil.
The more daring offer gourmet fillings.
