The term “Lasagna” is one of the oldest names for pasta in Italy and probably dates back to the end of the 13th century. Similarly, the craft of “lasagnaio”, described in the Crusca Dictionary of 1614 as “he who makes or sells lasagna” seems to be one of the first names to designate a pasta maker (pastaio or vermicellaio), which arose later.
While in the collective imaginary the shape of lasagna is the baked version made with egg pasta, there are almost as many names and culinary traditions as there are regions in Italy. For example, lasagna is called Sagne in the regions of Abruzzo, Molise and Lazio and can have different shapes (rhomboidal, small squares, tagliolini), pappardella in Tuscany (like our pappardella di San Lorenzo), or lasagne ricce in Sicily, which look like wide pappardelle.
At Pastificio Fabbri, our continuous “Cantini” press purchased in 1958 by Renzo Fabbri (third generation and owner of the company) allows us to affix a personalised signature to each sheet of lasagna, similar to our nastroni toscani.
Our lasagne al forno are suitable for both vegetable and meat-based dishes. They are naturally ideal to enjoy with Bolognese meat sauce, seasoned in layers with a sauce of minced meat, bechamel and Parmesan cheese. Giovanni Fabbri’s mother, Nonna Giuliana, recommends using a little bechamel sauce and a lot of tomato sauce.