Tacconi con Cavolo e Formaggio di Fossa

Tacconi con Cavolo e Formaggio di Fossa is a traditional pasta dish from the Marche region of Italy, specifically associated with the towns of Fossombrone and the surrounding Montefeltro area. The name “tacconi” refers to hand-rolled, irregularly shaped fresh pasta sheets, often cut into rough rectangles or diamonds, with a slightly rough texture that clings to sauce. The dish combines this pasta with cavolo—typically black cabbage or savoy cabbage—and Formaggio di Fossa, a pungent, crumbly sheep’s milk cheese aged for months in underground pits.

Key ingredients also include garlic, olive oil, and often a touch of chili or black pepper; the cheese is melted into the sautéed cabbage to create a creamy, sharp coating. A great version distinguishes itself by achieving a perfect contrast: the pasta should be toothsome, the cabbage tender but not mushy, and the Formaggio di Fossa’s funky, salty notes balanced by a subtle sweetness from slow-cooked greens. Overcooking the cheese can make the dish greasy, so skilled cooks incorporate it off the heat.

Regional variations exist within Le Marche and Romagna: some cooks substitute other hardy greens like kale or escarole, while others use a milder pecorino if Fossa cheese is unavailable. In the town of Fossombrone, Osteria Zanchetti is celebrated for its faithful interpretation, praised by the culinary guide *Sentieri Golosi* for its deep flavor and respect for tradition. The dish exemplifies the resourceful cucina povera of the Apennine foothills, transforming humble cabbage and aged cheese into a rustic, satisfying meal.