Lasagna is one of the oldest forms of pasta recorded. It probably corresponds to the Latin "Lagana" (which in turn was derived from the Greek "laganon": large, flat sheet of pasta cut into strips) and it began to be known as "Lasagna" probably after the year 1000 AD. The first traces of the widespread use of the term "Lasagna" can be found in the works of the most renowned 12th century Italian poets. "Granel di pepe vince / per virtù la lasagna", (a peppercorn beats lasagna for virtue) states Jacopone da Todi. Cecco Angiolieri,on the other hand, warns his readers, "chi de l'altrui farina fa lasagne / il su' castello non ha ne muro ne fosso" (He who makes lasagna with another's flour / his castle will have no walls or moat).
It has long been one of the most well-known and popular types of pasta in Italian cooking, and the simplest and most commonly used recipe calls for a ragù, béchamel and parmesan, although mozzarella has also been introduced more recently.
Delicious "white" versions are also quite commonplace with sauces made from mushrooms and vegetables.
Available in 500g pack.s
Mezzi Tufoli are a shorter version of the classic Tufoli and are part of the short, straight cut, smooth pasta family.
It is not certain where this type of pasta originates from and there are lots of local variations on the name for it: Maniche (sleeves), Gigantoni (giants), Occhi di elefante (elephant's eyes), Elefante (elephant), Canneroni grandi (big canneroni), and Occhi di bove (bull's eye).
The lack of ridges is compensated for by a surprising softness which makes it exceptionally delicate on the palate. It is a delicate and sophisticated pasta which brings out the best in aromas, flavours and fragrance.
The condiments recommended for Mezzi Tufoli are meat ragù, but also sauces made from vegetables with mushrooms, artichokes and aubergines. This pasta also goes very well with sauces made from pulses such as beans, peas, chickpeas, broad beans and lentils.
Available in 500g pack.s