Undisputed rulers of the culinary tradition of Macerata and Ancona, the Vincisgrassi are often degraded to mere “lasagne”, thus mistreating its ancient history and the uniqueness of the recipe.

It was the year 1779 when Antonio Nebbia published the first edition of “Il cuoco maceratese” (“The cook from Macerata”), reporting the steps to prepare the “Salsa per il princisgras” (“princisgras sauce”) made of ham , cream and truffles.