Rocciata is a traditional pastry whose origins are mainly associated with Umbria and Marche. It consists of a thin sheet of dough that is filled with various combinations of apples, walnuts, sugar, and olive oil, while raisins, almonds, dried figs, cocoa, pine nuts, jam, citrus zest, dessert wines or liqueurs, and cinnamon are also commonly added.

The roll is shaped into a horseshoe or a coil, and it is often drizzled with Alchermes liqueur or dusted with sugar. This traditional specialty is mainly prepared in autumn and winter, though it is not exclusively reserved for colder seasons. It is also usually made on All Saints Day.

The dish is enjoyed in various parts of Umbria and Marche, though it is known under different names, and has many local versions. It is believed that this pastry dates from antiquity since similar dessert is mentioned in the tablets from Iguvine, which date to 3rd century BC.