A typical speciality of the Marche is pizza with “grasselli”, usually cooked in the winter. The dough, similar to that of a pizza or “crescia”, is mixed with “grasselli”, which are tiny pieces of meat, the remains of pork processing, which are boiled, skimmed of the fat and finally flavoured by roasting them and adding salt and pepper. With these “ciccioli or grasselli,” as they are called according to the area of ​​origin, and the local dialect, you get a crisp, fragrant pizza.