This wonderful dish is related distantly to the lasagna dish of Emilia Romagna, but it was created locally in honour of General Wiensgratz, the ruler of this area during the Austro-Hungarian domination of these northern provinces. The original recipe is more intricate, contains no tomato sauce and uses pigeon breasts, and the pasta dough in the classic recipe uses Marsala mixed into the flour with the eggs, giving it a strange colour and quite a different taste. Here is a more modern - yet just as special - version of the recipe, where arguably the most essential ingredient is still very much present: fresh black truffle.
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