My favourite Italian dish is Lasagna.
It’s originated in Italy, in the region of Emilia-Romagna.
July 29th is National Lasagna Day.
Traditionally, the dough used to be prepared in Southern Italy with semolina and water, while in the northern regions it was prepared with flour and eggs.
The earliest lasagna recipe dates back to the 13th century; at the time, tomatoes were not known to Europeans, this means that they couldn’t have used them in the original recipe. However, depending on the recipe, different kinds of cheese are used.
The “Lasagna alla bolognese” are made of layers of dough, either plain or with spinach, filled with béchamel, grated Parmigiano Reggiano and meat sauce.
The regional variants of lasagna are almost endless.
There are Carnival lasagna, prepared in Naples for Mardi Gras, stuffed with meatballs, sausages, ricotta, mozzarella and eggs while Marche’s "Vincisgrassi" are stuffed with pork, beef and chicken giblets.