parbaked
Senior Member
Lasagne with béchamel is 100% authentic to Northern Italy, especially the Emilia-Romagna region.
Traditional Italian food is extremely varied by region both in influences and available ingredients.
Food in the North is very different from the South.
Traditional lasagne di carnevele from Naples in the south is made with layers of various meats, eggs & ricotta topped with meat sauce and mozzarella. The pasta is made with semolina and water.
The traditional lasagne di forno from Emilia-Romagna in the north is made with layers of a thick meat ragu and topped with béchamel. (they use more butter and milk in the North). The pasta is made with eggs.
"The Food of Italy" by Waverley Root is a great book detailing the regional variations in Italian cuisine...
Traditional Italian food is extremely varied by region both in influences and available ingredients.
Food in the North is very different from the South.
Traditional lasagne di carnevele from Naples in the south is made with layers of various meats, eggs & ricotta topped with meat sauce and mozzarella. The pasta is made with semolina and water.
The traditional lasagne di forno from Emilia-Romagna in the north is made with layers of a thick meat ragu and topped with béchamel. (they use more butter and milk in the North). The pasta is made with eggs.
"The Food of Italy" by Waverley Root is a great book detailing the regional variations in Italian cuisine...