Regional specialties and delicacies

First and second courses
The flagship pasta dish is a regional version of baked lasagne, the vincisgrassi.
Once called “princisgras”, it is made from a 1784 recipe by renowned, Macerata-born chef, Antonio Nebbia.
Another local specialty are passatelli, a soft pasta made with parmesan cheese, bread crumbs, eggs and nutmeg, forced through a wide ricer to obtain noodle-like shapes that can be eaten in broth or as pasta, with sauce.

As a second course, the porchetta, roast suckling pig, is popular in all of Central Italy. In the Marche, though, rabbit is also prepared this way, ‘in porchetta’, stuffed with wild fennel and bits of pork rind.
Other regional favourites are the coniglio in potacchio, roast rabbit seasoned with garlic, sage and rosemary, and the oca arrostita, roast goose, traditionally eaten at harvest time.