Her majesty the lasagna. The queen of all Sunday lunches. Lasagna is an institution, a symbol of the richness and variety of Italian cuisine. The Bolognese one, famous all over the world, is a triumph of layers of egg pasta, meat sauce, béchamel and parmesan. The Neapolitan one boasts meatballs, mozzarella and hard-boiled eggs. The Venetian lasagna surprises with radicchio while the Sicilian one with peas and ham.

A lasagna for every palate. We have prepared for you an article dedicated to this uber-Italian dish, combining historical notes and recipes. We will discover the different regional variations and we'll see that the birth of lasagna has blurred edges: the most probable hypothesis sees its birth in Naples in the Middle Ages and the definitive affirmation in Bologna in the last two centuries.