In the Marche there are vincisgrassi. Seven layers of pasta pulled by hand, wet with béchamel sauce and an old style ragout, where the flavor of the regaglie dominates. It’s Grandma’s Sunday plate. Born in the late eighteenth century, today, thanks to a work of territorial promotion, vincisgrassi are back in vogue with their unique taste.
Ingredients:
Egg pasta
Meat sauce
Parmigiano Reggiano grated