The Ancona Chicken takes its name from the City of Ancona, a port in Italy, from where the first Ancona Chickens were shipped to England. The Ancona Chicken went to North America from England in 1888. Believed by many to be closely related to the original Mottled Leghorn, further imports in the 1890′s and later from both America and Italy concentrated the breed characteristics to the spangled fowl of today
Within Italy they were found in reds, browns and white which would account for the occasional copper appearing in neck hackles it being a genetic throwback.
Anconas can be flighty, but are bold active birds and are excellent foragers. They are not happy to be kept in small spaces and are not prone to broodiness. Anconas have very good laying averages with a good food / egg conversion due to their light body weights.
The comb should be single or rose with long wattles as in other Mediterranean breeds with a white v shaped tip to the feathers and beetle green metallic sheen to the feathers. It is available large and bantam. They are excellent layers of white shelled eggs and have yellow skin. The cockerels are slow and difficult to fatten.