Description
Lasagne derives from the word “leganon,” which was the very first form of pasta made by cutting sheets of dough cut into thin strips. Our version is made using durum wheat semolina organically grown on a small cooperative of family farms in the rolling hills overlooking the Adriatic Sea. Oven-ready with no need to parboil, each sheet can be layered with fillings to craft meat lasagne, white lasagne or your secret family recipe—just allow everything to rest for one hour before baking as usual.
Originally built in 1388, the idyllic Monastery of Montebello has long served as an emblem of agriculture in northern Italy. This is a region prized for its produce, a place where organic crops like hearty durum wheat and vine-ripened tomatoes are transformed by skilled artisans into impeccable air-dried pastas, robust sauces and more. Imported for you to enjoy, these delicious products deliver Italian excellence to any dish.
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