Tourists are drawn to the small hilltop city of Macerata in the Marche region for its summer opera festival and the famous seven-layer baked pasta dish called vincisgrassi. The dish has its roots in an 18th-century pasta casserole called princisgras, which was served to local nobility. The Carducci siblings, who run Osteria Dei Fiori in Macerata, have adapted the recipe to include a ragù made from various farmyard animals, including duck, chicken, rabbit, and pork. Dessert wine is also used in the pasta dough and to sauté chicken and duck livers, adding depth of flavor to the dish. The vincisgrassi is topped with a nutmeg-inflected béchamel sauce and baked to perfection, creating a luxurious and earthy flavor profile.
Vincisgrassi is often compared to lasagna, but it has a distinct history and flavor profile that sets it apart. The dish is said to be Macerata’s ancestral lasagna, named possibly after an Austrian officer stationed in the province in the early 1800s. While lasagna is a familiar layered pasta dish, vincisgrassi holds a special place in the hearts of the Maceratese, who prefer not to label it as lasagna. Vincisgrassi and other traditional dishes were once enjoyed only once or twice a year due to their richness, with daily meals consisting of more frugal fare such as cabbage, beans, and leafy greens. The traditional nature of these dishes is upheld in Macerata, with an emphasis on flavor rather than making them lighter or more modern.
In a city where heritage and tradition are cherished, delicacies like vincisgrassi are prepared with care and respect for the history of the dish. The Carducci siblings at Osteria Dei Fiori continue to honor the roots of their vincisgrassi recipe, using a combination of meats and dessert wine to create a dish that is both comforting and indulgent. The careful balance of flavors and textures in vincisgrassi reflects the culinary heritage of Macerata and pays tribute to a time when food was a means of providing warmth and sustenance in a simpler era. Visitors to Macerata can savor this traditional dish and experience a taste of the city’s rich culinary history.
As tourists flock to Macerata for its opera festival and traditional cuisine, the city’s unique charm and culinary offerings continue to attract visitors seeking an authentic Italian experience. The blend of history, culture, and gastronomy in Macerata provides a rich tapestry for exploration, with dishes like vincisgrassi serving as a gateway to the region’s culinary heritage. The Carducci siblings’ dedication to preserving the authenticity of their vincisgrassi recipe exemplifies the commitment to tradition and quality that defines the local food scene in Macerata. By indulging in dishes like vincisgrassi, visitors can immerse themselves in the flavors and traditions of this enchanting hilltop city in the Marche region.
In Macerata, where culinary traditions are deeply rooted in the city’s history, vincisgrassi stands out as a symbol of the region’s rich gastronomic heritage. The dish’s origins in princisgras and its evolution into the beloved seven-layer pasta dish highlight the ingenuity and creativity of local cooks throughout the centuries. The use of a variety of meats, dessert wine, and a flavorful béchamel sauce in vincisgrassi showcases the depth and complexity of flavors that define traditional Maceratese cuisine. By savoring vincisgrassi in a local eatery like Osteria Dei Fiori, visitors can connect with the city’s past and appreciate the time-honored techniques and ingredients that make this dish a beloved part of Macerata’s culinary identity.
