Simbolo dell’opulenza della cucina italiana: la lasagna. Nota ai Romani “laganum”: sottili sfoglie di pasta farcite con carne e cotte in forno. Completata con l’arrivo della salsa di pomodoro da Napoli e l’aggiunta di uova alla sfoglia nel rinascimento. Oggi troviamo molte varianti regionali: lasagne bianche e verdi alla bolognese con il ragù bolognese, Parmigiano Reggiano… Napoletane, con ragù napoletano, provola… o con ragù di mare… Alla genovese con il pesto, con il pane carasau in Sardegna…
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