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The history of the LASAGNA!
Transcript of The history of the LASAGNA!
Lasagne is the italian pronunciation, singular as lasagna are wide, flat pasta shape and possibly one of the oldest types of pasta. The World also refers to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients.
It's different ways of preparations
Traditionally, pasta dough is prepared in southern Italy used semolina and water. In the northern regions, where semolina was not available, flour and eggs.
Today in Italy, since the only type of wheat allowed to be commercially sold pasta is durum wheat, commercial lasagna is made of semolina.
Emilio-Romano's intensive family economy in the northern region of Italy results in plentiful dairy and meat products and their commonality in regional cooking-more so than the olive oil found in southern regions of Italy.
Pastas from Emilio-Romano and its capital, Bologna, are almost always sold with a ragu, a thick sauce made from ingredients such as onions, carrots, finely chopped pork and beef, celery, butter, and tomatoes.
Where's lasagna originated from?
Lasagne originated in Italy traditionally ascribed to the city of Bologna, where the first modern recipe was created and published, and became a traditional dish. Traditional lasagne is made by inter leaving layers of pasta with layers of sauce made with ragu, bechame, and parmigiaro-reggiano. In other regions outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats (ground beef, pork or chicken), miscellaneous vegetables (spinach, zucchini, mushrooms), and typically flavored with wine, garlic, onion, and oregano. In all cases lasagne are oven-baked.