Vincisgrassi
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| Alternative names | Vincesgrassi |
|---|---|
| Course | Primo (Italian pasta course) |
| Place of origin | Italy |
| Region or state | Marche |
| Main ingredients | Durum wheat |
Vincisgrassi, also spelled vincesgrassi, is a typical Marche pasta dish similar to lasagna, 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 much 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-Grätz who defeated the Napoleonic troops in the siege of Ancona in 1799. A lady from Ancona prepared this dish in his honor. The general appreciated the dish so much that the population decided to name it for him.[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, a book of 1779, 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]
Traditional speciality guaranteed
[edit]Since 2022, in the EU the vincisgrassi alla maceratese (from Macerata) has been registered as a traditional speciality guaranteed.[4]
See also
[edit]
Media related to Vincisgrassi at Wikimedia Commons
References
[edit]- ^ Amparo Machado, Chiara Prete, 1001 specialità della cucina italiana da provare almeno una volta nella vita, Newton Compton Editori, 2015. ISBN 9788854186484. questa pagina.
- ^ Corrado Barberis, Mangitalia: la storia d'Italia servita in tavola, Donzelli Editore, 2010. ISBN 9788860364494. page 128.
- ^ Mille ricette della cucina italiana. Il più grande e ricco libro illustrato dedicato alla tavola del nostro paese, Rizzoli, 2010. ISBN 9788817041669. [1].
- ^ "Publication of an application for registration of a name pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs (2021/C 504/22) Vincisgrassi alla maceratese". European Commission. Retrieved 15 April 2022.
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