Also known as biscutìn, biscuits in syrup are typical of Fratte Rosa, a small hillside town straddling the Metauro and Cesano valleys in the province of Pesaro-Urbino. They were born during the First World War, when they were sent to the front by families in the Marche region to cheer up the soldiers in the trenches. They are prepared with flour, eggs and olive oil.
