[1] Vincisgrassi are flat pasta (usually made with 100 grams of flour for each egg), a meat sauce called ragù (in this recipe, differently from other ragùs; the variety of meats is coarsely chopped and mixed with cloves, celery, onion, carrot, chicken giblets, tomatoes and white wine) and béchamel sauce with much nutmeg.

According to tradition, the Italian name of the dish derives from simplification and italianization of the name of the general Alfred von Windisch-Grätz who defeated the Napoleonic troops in the siege of Ancona in 1799.

In Il cuoco maceratese, a book of 1779, Antonio Nebbia describes the preparation of particular lasagna called "princisgrass" with a richer recipe.

So, probably, the dish was already present in the culinary tradition of the Marche, and in particular of Macerata.

[3] Since 2022, in the EU the vincisgrassi alla maceratese (from Macerata) has been registered as a traditional speciality guaranteed.