Vinciscgrassi is a traditional pasta dish originating from Marche. This multi-layered baked lasagna dish doesn't have a definitive recipe since every cook and local kitchen makes their own personal version. However, apart from the sheets of lasagne pasta, most vincisgrassi versions include béchamel sauce and a ragù that contains pancetta, prosciutto crudo, onions, garlic, celery, carrots, white wine, tomato purée, and chicken giblets.

There are also versions with added ground meat, brains, sweetbreads, and chicken livers. Once assembled and sprinkled with grated Parmigiano-Reggiano, vincisgrassi is slowly baked in the oven until the top becomes golden. The dish is supposedly named after the Austrian Prince Alfred zu Windisgrätz, who commanded the troops occupying Ancona in 1799.