Marche is located on the east coast of central Italy and is a relatively minor player in the national wine scene, producing less than 2% of all the country’s wine. It is known mostly for white wine, especially Verdicchio, but some famous reds (Rosso Conero and Rosso Piceno) are produced with Sangiovese and Montepulciano. The cuisine of Marche draws heavily on neighbouring Emilia Romagna as seen in its fresh pasta and oven-baked pasta dishes. Vincisgrassi is a dish with lasagne noodles, chicken livers and giblets, veal brains, ham and mushrooms with béchamel sauce, Parmesan cheese and ideally white truffles, if they are in season. Ravioli ai filette di sogliola is pasta filled with a parsley and ricotta mixture and served with sole cooked with tomatoes and white wine.