It is the Christmas dessert par excellence throughout the Marche area. It is an ancient dessert, the preparation of which was even mentioned by Pliny in the Naturalis Historia.

The main ingredients are figs, left in sapa for an entire night, whole wheat flour or tritello and olive oil. Raisins, almonds, nuts, candied fruit, honey, cocoa and rum are the other ingredients that are generally added to this hypercaloric but incredibly tasty dessert. Its recipe, jealously guarded, varies from family to family.