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Ancona
Marche
Sea and mountain on one plate.
Stuffed pasta wonders, Adriatic seafood, hidden masterpieces.
"Generosity — everything is stuffed, layered, abundant."
What this region tastes like
A flavor portrait of Marche.
Rich80%
Earthy50%
Coastal60%
Herbaceous40%
Spicy30%
Rustic70%
Signature pasta dishes
Born here. Perfected here.
LayeredRegalSlow
Vincisgrassi
Vincisgrassi
Marche's regal lasagne with chicken livers, truffle, and béchamel.
Hard 5 h
View recipe 
RefinedMeatyHandmade
Maccheroncini di Campofilone al Ragù
Maccheroncini al Ragù
Feather-thin egg ribbons under a long-simmered three-meat ragù.
Medium 3 h
View recipe 
BrothyFestiveComforting
Passatelli in Brodo
Passatelli in Brodo
Breadcrumb-and-Parmigiano strands pressed into a clear capon broth.
Medium 1 h 15
View recipe Signature ingredients
- StockfishStoccafisso — air-dried cod, Adriatic staple.
- Chicken liversThe secret depth of vincisgrassi.
Pasta shapes born here
- Maccheroncini di CampofiloneAmong the thinnest pastas on earth.
Wine pairings
- Verdicchio dei Castelli di JesiCrisp, mineral, almond.Pairs with: Seafood pasta.
Chef Rigatoni says
A note from the kitchen
"Build vincisgrassi at least eight layers tall. Then wait a day."