Polacca

Polacca is a traditional sweet pastry from the Marche region of Italy, particularly associated with the city of Ancona. Its origins trace back to the 18th century, when it was reportedly created for a visiting Polish noblewoman—hence the name "Polacca," meaning "Polish woman." The pastry is characterized by a delicate, buttery shortcrust base filled with a rich almond cream, often flavored with lemon zest and vanilla, and topped with a lattice of the same dough. A great version of Polacca is distinguished by its perfectly crumbly, not soggy, crust and a filling that is intensely nutty yet light, with a subtle citrus brightness. The pastry should be golden brown and dusted with powdered sugar, offering a balance of buttery richness and almond sweetness.

Regional variations exist within the Marche, with some bakers adding a hint of cinnamon or incorporating pine nuts into the filling. A notable purveyor is Pasticceria Foligni in Ancona, which, according to Where The Foodies Go, is a prime destination for this specialty. Their version is praised for maintaining the traditional recipe, ensuring the pastry’s historic character and refined texture. While less known outside Italy, Polacca remains a cherished local delicacy, often enjoyed with a morning coffee or as an afternoon treat, embodying the understated elegance of Marche’s pastry tradition.