“What?” – I hear you asking – “is Vincisgrassi”? It is how Italians in the Marche region made Lasagne before tomatoes became popular, and is an old traditional recipe, popularised in the UK about 20 years ago when Franco Taruschio was cooking at the Walnut Tree restaurant near Abergavenny. His recipe consisted of home-made egg lasagne, layered with a rich, cream-based besciamella sauce of mushrooms (dried and fresh), minced Parma ham, garlic, parsley, and truffles, topped with Parmesan and baked until golden. People travelled from all over the country to eat it, apparently…
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Latest posts by Mariano Pallottini (see all)
- Best Le Marche Accommodations: SeePort Hotel, Ancona - April 15, 2015
- Le Marche Inspired food in Washington - April 15, 2015
- Best Le Marche Accommodations: Hotel Leone Montelparo - December 26, 2014