Lasagne alla Norcina

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15 April 2016
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Lasagna alla norcina is a typical first course from Norcia, country of St. Benedict and true mine of tastes: truffles, ham, chees, lentils and beans, spelt, mushrooms, saffron... All kinds of taste!
This city is famous for the ancient art of "norcineria", workmanship of meats (of pig and of wild pork) to get meats of high quality, gastronomic boast of this Appennine area.
Since the Middle Ages, "norcino" has been considered synonymous for Master in the workmanship of the meats, who during winter months used to travel through the central Italy to take part in the butchery activity.
“Lasagna alla norcina” is a very rich dish characterized by the unique presence of the umbra sausage, of the definite taste, as well as from the addition of the porcini mushrooms, other local excellence that reigns today still in the woods of the green Umbria. A simple and savory recipe that gathers everyone.
Way too tasteful to stop eating!



Nutritional Values

Nutritional Values For 100 g
Energy 757 kJ
181 kcal
Protein 8,92 g
Carbohydrates 5,89 g
Sugars 2,07 g
Fat 13,85 g
Satured Fat 5,028 g
Monounsaturated Fat 7,203 g
Polyunsatured Fat 1,056 g
Cholesterol 18 mg
Fiber 1,3 g
Sodium 442 mg
Potassium 131 mg