An chéad oideas de lasagna le trátaí & ccaron; foilsíodh i Napoli sa bhliain 1881, taobh istigh an & ldquo; Prionsa na cócairí, nó an fíor i Ealaín Neapolitan” ag Francesco Palma.
Cad is féidir linn a déan dearmad go bhfuil an roimhe sin le comharthaí i láthair sa “Liber de coquina” (luath secolo ldquo;treatise ar teoiriciúil agus praiticiúil cócaireachta ” ag Ippolito Cavalcanti, Diúc buonvicino, a foilsíodh i 1843 i Napoli.
Má tá duine ar bith a raibh amhras faoi an nasc idir Napoli agus lasagna, bheadh sé a bheith go leor chun cuimhneamh ar an leasainm de Francis II de bourbon (seo caite rí na Dhá Sicilies, ar an ríchathaoir ó 1859 go dtí feabhra 1861), ar a dtugtar “Rí Lasagna” le haghaidh a gastronomic paisean le haghaidh an mhias.
Agus ansin is maith liom a cheapann go bhfuil tar éis an’Aonad&germandbls; d & rsquo;an Iodáil an Neapolitan lasagna tháinig i Emilia trí turas ar feadh ár leithinis, ós rud é an Romagna Pilgrim Artusi, ina cáiliúil“Eolaíocht sa chistin agus an’ealaín na ag ithe go maith & rdquo; de 1891, ní labhraíonn an Emilian lasagna.
Chódú an mhias i an “northerner” leagan, mar sin féin, is é a rianú ar ais go dtí roinnt Bolognese restaurateurs, atá ag an tús an Fichiú Haois glanadh an lasagna le haghaidh an chéad am ag an mbialann, ag moladh an lightest a leagan le bechamel i gcomparáid leis an saibhir Neapolitan mhalairt, leis an gastronome Paolo Monelli, atá i 1935, consecrÒ go cinntitheach an t-oideas sa chuid“ wandering glutton ”.
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