Pirmais recepte lazanja ar tomātu & ccaron; tika publicēts Neapolē 1881, iekšpusē & ldquo; Prince of pavāru, vai patieso Neapoles virtuve” Francesco Palma.
Ko mēs nevaram aizmirst, ir iepriekšējās norādes klāt “ Liber de coquina” (agri secolo ldquo; traktāts par teorētisko un praktisko cooking ” ar Ippolito Cavalcanti, Hercogs buonvicino, publicēts 1843 Neapolē.
Ja kāds bija šaubas par saikni starp Neapoli un lazanja, tas būtu pietiekami, lai atcerēties segvārdu Francis II bourbon (pēdējais karalis divu Sicilies, tronī no maija 1859 līdz februārim 1861), sauc “King lazanja” viņa gastronomisko aizraušanās šo ēdienu.
Un tad Man patīk domāt, ka pēc tam, kad’vienība&germandbls; d & rsquo;Itālija Neapoles lazanja ir ieradies Emīlijā caur braucienu gar mūsu pussalā, kopš Romagna svētceļnieks Artusi, viņa slavenā“Zinātne virtuvē un’Māksla ēšanas labi & rdquo; no 1891, nerunā par Emilian lazanja.
No trauka kodifikācija ar “ ziemeļnieks & rdquo; versija, tomēr ir izsekot atpakaļ uz dažiem Bolognese restorānu, kurš sākumā divdesmitā gadsimta noskaidroti lazanja Pirmo reizi restorānā, ierosinot vieglāko versiju ar bechamel, salīdzinot ar bagāto Neapoles variantu, ar gastronome Paolo Monelli, kurš 1935, consecrÒ galīgi recepte viņa“ klīstot rīma ”.
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