Maccheroncini di Campofilone con Ragù di Coniglio
Marche — Campofilone, Fermo province
The Fermo province's extraordinary pasta — maccheroncini di Campofilone (an IGP-protected pasta made with 10 egg yolks per kilo of flour, producing golden, thread-fine strands 0.3mm wide) dressed with a white rabbit ragù. The pasta's extraordinary egg richness means it needs only 2 minutes of cooking time and serves as a canvas that amplifies rather than competes with its sauce. The rabbit ragù is white (no tomato): rabbit joints braised with white wine, shallot, rosemary, and sage until the meat falls off and is shredded back into the reduced braising juices.