Turchetto

Turchetto is a traditional stuffed pasta from the Marche region of Italy, particularly associated with the city of Ancona. Its name, meaning "little Turk," is thought to reference the pasta's shape, which resembles a turban. The dish is a specialty of Osteria del Baffo in Ancona, where it is celebrated as a local classic. According to the guide *Where The Foodies Go*, this venue is a key destination for experiencing the dish in its authentic form.

The pasta is typically made from a simple egg dough, rolled thin and cut into squares. The filling is the defining feature, traditionally combining leftover roasted meats—often a mix of pork, veal, and chicken—with Parmigiano-Reggiano, eggs, nutmeg, and lemon zest. This mixture is then enclosed in the pasta and shaped into a distinctive, hat-like form. A great version of Turchetto is distinguished by a delicate, tender pasta that yields to a rich, savory filling, with the citrus and nutmeg providing a subtle aromatic lift. The pasta is usually served in a light broth or with a simple butter and sage sauce, allowing the filling to remain the star.

Regional variations exist within the Marche, with some cooks adding mortadella or prosciutto to the filling for extra depth, while others might incorporate a touch of cinnamon. The dish remains a beloved example of Marche's cucina povera, transforming humble leftovers into a refined and celebratory meal.