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My favourite Italian dishes
Elisa 3R | 02.03.2019
Lasagna
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.
Polenta e pastin
Another dish that I really like is Polenta and Pastin, it’s a typical Belluno dish. Pastin is made with fresh, spicy minced meat. It’s prepared differently from valley to valley, it can be eaten either raw or cooked. Once it used to be eaten on pig slaughtering days only, today it is present all year round and in all local festivals.
Pastin is presented as a roller of fresh minced meat similar to a hamburger. Each valley in the province of Belluno has its own secret recipe: there are those who present it in a simple way, unseasoned, and those who, as in Val di Zoldo, enrich it with white wine, garlic and spices.
Pastin can be eaten raw, spread on bread or grilled and served with polenta. In the province of Belluno, it is also appreciated in a sandwich in all provincial festivals.