Vincisgrassi: The Marchigiano Lasagna with a Noble Past

 When it comes to baked pasta, everyone knows lasagna—but have you ever heard of Vincisgrassi? If not, you're in for a delicious discovery. This rich and layered pasta dish is the pride of the Marche region in central Italy, and while it shares some similarities with its better-known cousin, it has a story— and a flavor — all its own.

Photo: Wikipedia

A Name Wrapped in Mystery (and Butter)

Legend has it that Vincisgrassi were created in honor of an Austrian general named Windisch-Graetz during the Napoleonic Wars. Supposedly, in 1799, a lavish banquet was prepared for him in the Marche, and this dish—layered, luxurious, and utterly unique—was born. Some believe the name is a distorted version of the general’s surname, Italianized and immortalized on dining tables across the region.

But whether this tale is fact or folklore, one thing is certain: Vincisgrassi aren’t just another lasagna. They're a symbol of Marchigiano hospitality, where rustic flavors meet aristocratic flair.

What Sets Vincisgrassi Apart?

Unlike the classic lasagna Bolognese, Vincisgrassi call for a very particular set of ingredients: chicken giblets (yes—crests, livers, gizzards), a generous dash of Marsala or Vin Santo in the pasta dough, and a velvety béchamel that’s blended into the meat sauce. The result? A dish that's deep, savory, and incredibly satisfying.

Here’s what goes inside:

• Fresh egg pasta made with a mix of soft wheat flour and durum semolina, enriched with butter and sweet wine.

• A meat sauce featuring minced beef and pork, plus finely cleaned chicken giblets sautéed with vegetables and spices.

• Béchamel sauce, added directly to the meat ragù to create a rich, creamy filling.

• Grated Grana Padano (or Parmigiano), layered between each sheet.

• Butter pats on top for a golden finish.

The cooking is slow—around 3 hours in total—but the reward is a dish worthy of celebration.

Where to Try Vincisgrassi in Italy

You’ll find Vincisgrassi at family-run trattorias and during local festivals in Ancona, Macerata, and throughout the Marche countryside. One of the best times to enjoy them is during autumn or winter, when hearty dishes are welcomed by locals and visitors alike. Look out for traditional food festivals like the Sagra dei Vincisgrassi in smaller towns — it’s here you’ll often find the most authentic versions.

A great place to start? Visit Marche lists culinary itineraries and local events where traditional foods like this take center stage.

Want to Try It at Home?

Making Vincisgrassi is a labor of love, but here’s a simplified version:

Quick Version:

1. Use ready-made lasagna sheets (fresh if possible).

2. Prepare a ragù with ground meat and chicken livers, sautéed with onion, celery, carrot, and a splash of wine. Simmer with tomato passata and broth for at least 1 hour.

3. Mix the ragù with béchamel sauce.

4. Layer in a baking dish: pasta, sauce, grated cheese — repeat.

5. Top with butter and cheese. Bake at 180°C (350°F) for 40 minutes.

If you’re feeling brave, try the full traditional recipe with handmade pasta and slow-simmered giblets—it’s a feast for the senses and a tribute to Italian culinary heritage.

Vincisgrassi and the Art of Slowing Down

In Italy, recipes like Vincisgrassi remind us of something essential: good food takes time. Whether you're stirring a béchamel or simmering ragù, the process itself becomes a ritual—one that's shared across generations. It's not just about feeding the body, but feeding the soul.

Next time you think of lasagna, think deeper. Think Marches, think history, think Vincisgrassi.

And if you're curious about more regional lasagna varieties, don’t miss our post on the many faces of Italian lasagna or explore the flavors of central Italy.