A name in Abruzzo for vincisgrassi, an elaborate lasagne from the Marche. It is variously described as containing lasagne layered with prosciutto, mushrooms and perhaps black truffles, with sweetbreads and sheep's brains, chicken giblets with minced (US: ground) meats including beef and pork, but certainly usually containing offal (US: organ meats), all coated with a cream sauce.
