A variant of the classic lasagna, the “Vincisgrassi” is a typical Sunday lunch dish. Legend has it that in 1799 a chef from Ancona cooked this high-calorie dish made with the finest local products for General Windisch-Graetz, from which the name “Vincisgrassi” derives.

The original recipe for lasagna calls for fresh egg pasta, meat sauce, parmesan cheese and béchamel, but in the “Vincisgrassi” recipe pieces of chicken, pork and veal are added. You can enjoy this traditional first course with the local full-bodied “Rosso Conero” red wine.