Lasagne

Lasagna was already talked about in Roman times. The Greek term “laganon” and the Latin “laganum” indicated square or rectangular sheets, obtained from a dough of wheat flour, cooked in the oven or on the fire and stuffed with meat. To see the appearance of the cheese it will be necessary to wait for the XIV century, when the recipe was codified in a recipe book of the Corte Angioina of Naples: the Liber de Coquina. In this case the pasta was boiled but it was not yet the egg one, but leavened. In another 1881 recipe book, Il Principe dei Cuochi, the tomato was introduced for the first time. The epic of this dish continued in 1863 with the Cookbook of the 14^th century published in Bologna by Francesco Zambrini, who launched the use of layered lasagna, according to the version that later spread. The success and authorship of the Bolognese lasagna, with the green sheet, is finally sanctioned by Paolo Monelli who in his “The wandering glutton” of 1935 writes: “I read sacred and profane books, I searched for thousands of volumes for certainties and consolations, but no book is worth this volume of green lasagna that the Bolognese hosts place in front of us”.