Lasagne all'Uovo no.112 - De Cecco Originating from the Po Valley

Originating from the Po Valley since the 12th century

and toasted walnuts on Italian-style cheese boards

or melting in traditional focaccia and panini

Reggio Emilia

and particularly suitable for oven-baked dishes

Lasagne all'Uovo no.112 - De Cecco Originating from the Po ValleyThin sheets of fresh egg pasta made with six eggs per kilogram of durum wheat flour, creating a rich texture and vibrant golden hue. Lasagne allUovo is a classic Italian staple, traditionally layered with rag, bchamel, and Parmesan for the iconic baked dish. Its versatility also lends itself to modern variations with mozzarella or delicate white sauces featuring mushrooms and vegetables. Ingredients: Durum wheat semolina, barn eggs, water. Allergens: