A lasagna dish from le marche with an odd name. vincisgrassi derives from a similar dish described by anotnio nebbia, a chef from macerata in the xviii cetury called "princisgrass". the difference with lasagne is nowday almost disappeared, but sometimes the sauce is made with sausage or giblets of lamb or chicken.
This unusual salami is originally from le marche, but it is also prepared in umbria, especially in the area that borders the town of macerata. it is made by kneading very finely ground pork with a good quantity of fat until the mixture is very soft. the meat is flavored simply with garlic, salt, and pepper, and it is often smoked. ciauscolo is meant to be spread onto bread rather than sliced, given its soft consistency; ciauscolo resembles the rillettes of france, which differ because they are cooked while ciauscolo remains raw unless it is smoked.