LASAGNA

Lasagna was already spoken of in Roman times. The Greek term "laganon" and the Latin "laganum" indicated square or rectangular pastries, made from a dough of wheat flour, cooked in the oven or on the stove and stuffed with meat. To see the appearance of the cheese we had to wait until the 14th century, when the recipe was codified in a recipe book of the Angevin Court of Naples: the Liber de Coquina.

In this case the dough was boiled but it was not yet egg-based, but rather leavened. Also in Naples, in another recipe book from 1881, Il Principe dei Cuochi, the tomato was introduced for the first time. The epic story of this dish continued in 1863 with Il libro della cucina del sec. XIV published in Bologna by Francesco Zambrini, who launched the use of layered lasagne, according to the version that later spread.