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|Place of origin||Italy|
|Region or state||Marche|
|Main ingredients||Durum wheat|
Vincisgrassi are flat pasta (usually made with 100 grams of flour for each egg), a meat sauce called ragù (in this recipe, differently from other ragùs the variety of meats is coarsely chopped and mixed with cloves, celery, onion, carrot, chicken giblets, tomatoes and white wine) and Béchamel sauce with a lot of nutmeg.
Origins and history
According to tradition, the Italian name of the dish derives from simplification and Italianization of the name of the general Alfred von Windisch-Graetz. A lady from Ancona prepared this dish in honor of the Austrian general Alfred von Windisch-Graetz who would fight and win the Napoleonic troops in the siege of Ancona in 1799. The general would have appreciated the dish so much that the population decided to name the dish in his honor. It is not clear, however, if the dish was invented in honor of the general or if it was a dish already known at the time that was dedicated to him. In "Il cuoco maceratese" (The cook from Macerata) a book of 1779, indeed, Antonio Nebbia describes the preparation of particular lasagna called "princisgrass" with a richer recipe. So, probably, the dish was already present in the culinary tradition of the Marche, and in particular of Macerata.
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