At Easter traditional habits and dishes are part of many Italian families. In Emilia-Romagna on Easter morning, it is served the typical “pagnotta”, a kind of sweet bread, along with hard-boiled eggs previously blessed from the priest, and with homemade salami. I also put on my breakfast table the “ciambella”, a kind of delicious local doughnut that reminds me of my grandma.

Lasagna Bolognese is served as main course. join me on a Fresh egg pasta cooking class, you will learn how to make traditional Lasagna Bolognese. The rectangles of pasta will be thin, green, tasty, just pliable enough to resist the fork or byte, stocked close to each other but thin enough to absorb the tangy sauce I have previously prepared. Do you think to know the authentic taste of homemade Lasagna Bolognese?