Vincisgrassi

In this article, we will explore the fascinating world of Vincisgrassi, which has captured the attention of experts and enthusiasts alike. From its impact on contemporary society to its historical roots, Vincisgrassi has been the subject of intense debate and analysis. Throughout these pages, we will examine the different aspects of Vincisgrassi, from its influence on popular culture to its relevance in academia. Through this journey, we hope to offer a complete and nuanced view of Vincisgrassi, giving our readers a deeper understanding of this fascinating topic.

Vincisgrassi
Alternative namesVincesgrassi
CoursePrimo (Italian course)
Place of originItaly
Region or stateMarche
Main ingredientsDurum 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]

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-Grätz (1787-1862) who allegedly (although impossible for his age) 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

Since 2022, in the EU the vincisgrassi alla maceratese (from Macerata) has been registered as a traditional speciality guaranteed.[4]

See also

Media related to Vincisgrassi at Wikimedia Commons

References

  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. .
  4. ^ "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.