16 October 2018

Lasagna alla Zucca

The Lasagna of the Week takes advantage of this season’s freshest vegetable: Squash. This very comforting lasagna is simple but will warm your hart up! To the fresh pasta we add our squash, the Mozzarella di Bufala and our called pressed Extra Vergine Olive Oil. And last but not least there is a very important choice to make. To suit all your preferences there is a variety of toppings: Buffalo Ricotta, ‘Nduja (Calabria’s finest spicy
lasagna, lasagnaoftheweek
The Lasagna Fontina e Capocollo is a white based lasagna with a variety of intense flavours. To the white béchamel base we mix Buffalo Mozzarella but most importantly the Fontina is added. This particular Valle d’Aosta cheese adds a delicious funkiness to the lasagna that contemplates perfectly the white base. Once the lasagna is out of the oven we cover it with a blanket of freshly sliced Capocollo. This traditional pork cold cut is made
lasagna, lasagnaoftheweek
The Lasagna Bianca con Prosciutto cotto di Modena, Grana e crema di pistacchio di Bronte is a twist on one of our top seller Lasagna: The Lasagna Bianca. This Lasagna consist of our freshly and handmade pasta, a béchamel base to which we add Bronte pistachios cream, buffalo mozzarella, Grana Padano cheese and last but not least to put the cherry on the cake of this fantastic lasagna, as soon as it gets out of our
lasagna, lasagnaoftheweek