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Place of originItaly
Region or stateMarche
Serving temperatureHot
Main ingredientsDurum wheat

Vincisgrassi, also spelled vincesgrassi, is a typical Marche pasta dish similar to lasagne al forno, considered one of the gastronomic emblems of the Marche cuisine.[1]

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[edit]

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.[2] 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.[3]

See also[edit]


  1. ^ Amparo Machado, Chiara Prete, 1001 specialità della cucina italiana da provare almeno una volta nella vita, Newton Compton Editori, 2015. ISBN 9788854186484. questa pagina.
  2. ^ Corrado Barberis, Mangitalia: la storia d'Italia servita in tavola, Donzelli Editore, 2010. ISBN 9788860364494. page 128.
  3. ^ Mille ricette della cucina italiana. Il più grande e ricco libro illustrato dedicato alla tavola del nostro paese, Rizzoli, 2010. ISBN 9788817041669. [1].