Lasagneplatten 250 g

"In addition to original Parma ham, Parmigiano Reggiano and fine aceto from Modena, the culinary stronghold of Emilia Romagna is also the home of delicious lasagne. The thin and slowly dried sheets of dough are eaten there -al forno- and baked, alternately layered with ragout and béchamel sauce, in an ovenproof dish and garnished with plenty of Parmesan and butter flakes until al dente. Several selected types of durum wheat semolina from Italy are used for Byodo gourmet pasta. These are brought into a perfectly balanced, well-guarded mixing ratio. The secret of Byodo's wonderfully yellow pasta also lies in the slow grinding of the grain. This means that less heat than usual is applied to the grain and the wonderful taste and delicate aroma are retained. Mixed with crystal-clear water and dried slowly, it becomes a real treat. The fine lasagne sheets are rolled and cut according to traditional craftsmanship. All this ensures particularly good cooking properties and the perfect "al dente" bite.