Friday, 25 February 2011


When the going gets tough... the tough can do with a bit of help!

Lasagne (from losanga, i.e. lozenge) are a very ancient Italian tradition, mentioned in a 1282 notary act kept in Bologna. Broad and long (10-15 cm), they differ from piccagge, which are a larger (1-2-3 cm) version of fettuccine. Both lasagna and piccagge can be verdi (green, because of their marjoram-flavoured dough), matte (mad, made with chestnut flour) or avvantaggiate (literally… helped by wholemeal flour), too. Dressings are almost numberless, but go classic and choose basil pesto. Mandilli de saea (silk handkerchiefs) are the thinnest of lasagna, their dough more resistent thanks to a spoonful of durum wheat flour. the word mandilli derives from the Arabic mindil, a reminder of the ancient, tight relationships that linked the shores of the Mediterranean basin. Try them also with delicate fish sauces (scallops, baby octopus…). Wine matching: white, DOC Riviera ligure di ponente Pigato

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