EGG PUFF PASTRY FOR LASAGNA GR. 500 Ancient Flavors

The lasagna sheet , produced with the Pasqui & Pascucci Antichi Sapori delle Marche method , has no equal! In the hinterland of Macerata , the rough and porous dough is used to create one of the typical dishes of the area: the vincisgrassi .
According to tradition, the name of the dish derives from the fact that a cook from Ancona prepared it in honor of the Austrian general Alfred Von Windisch-Graetz who allegedly won the siege of Ancona in 1799 , which pitted the Austrian troops against the Napoleonic ones who had camp in the city. The general would have greatly appreciated the dish, which therefore took his name. It is not clear whether the dish was invented in honor of the general or if instead it was a dish already known at the time which was dedicated to him.
In fact, the culinary delicacy of vincisgrassi consists of a taller and more compact lasagna , seasoned with raw meat sauce and béchamel sauce accompanied by spices. Such a demanding preparation must have as a precious ally an egg pastry capable of retaining any type of seasoning. The slow and prolonged kneading of the dough , used by the Antichi Sapori delle Marche pasta factory , allows this pastry to be combined with both the most delicate sauces and the most decisive ones!