@Tanay388 24 March 2021 more from that month

Food_Review Food_Name: Baked lasagna 😋😋😋 At the base of all a cornerstone of best Italian food: fresh pasta accompanied by one of the best known condiments in the world, Bolognese sauce, more often known simply as Bolognese. Bologna, the cradle of one of the richest and most attractive regional kitchens in the country, is the capital of ragù: a sauce made from a sauce of celery, onion and carrot, to which are then added finely chopped beef and often small additions of pork and tomato concentrated, long and slow cooking to obtain a thick and fragrant sauce that goes to season fresh pasta such as tagliatelle or stuffed like classic tortellini or even, in our case it becomes the protagonist of the baked lasagna. Generations of “sfogline”, women involved in the preparation of fresh pasta, have spread millions of km of pasta cutting it into the most varied formats, one of these is the classic rectangular lasagna which, briefly boiled, drained and dried, alternated with layers of ragù and bechamel sprinkled with grated Parmesan cheese. Repeating the operation several times leads us to the creation of the lasagna which will finish cooking in the oven. The other most famous lasagna are those of the Marche region known as “vincisgrassi” or in Venice where the lasagna becomes “Pasticcio” or in Calabria and Sicily where ragù between the layers is added with hard-boiled eggs, meatballs, salami. Or even in the more vegetarian Liguria where everyone loves a very light and tasty version of lasagna baked with pesto. #Italiano