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decoratre with grated cheese on top after its come out of the oven, will slowly melt a little, but dont over do it, sprigs of parsley on top.. and is always nice garnished with a nice salad.... very simple way of making it taste nice and look pretty.

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The predominant cheese used in lasagna is ricotta.

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Not sure about donkey, but in parts of Italy, you can still get mortadella made of horsemeat. Now it is mostly made of pork sometimes with pistachios.

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Lasagna does not have to be fattening if made with premium grade ground beef with little or no fat. The white sauce is made with butter and flour, however the butter can be replaced with a good quality vegetable oil such as rice bran oil. This will reduce the saturated fat content.

For the cheese topping, substitute with low fat shredded cheese.

depends on how much lasagna you'd eat.

It depends on the contents. If you prepare lasagne using low fat ingerdients then it isn't as fattaning as normal lasagne.

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Grapes (for instance) need a warm climate so they can grow properly. If the weather is too cold, too wet or too hot, the grape harvest will be bad.

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12 to 15 lasagna noodles weigh about 12 oz (375 g)

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Fresh pasta doesn't swell much at all. In fact if you are cooking a homemade pasta recipe made from scratch you should only cook it about 1-3 minutes. The best way to tell if it's done is when it begins to float to the top of the boiling water.

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Spaghettini, or tini spaghetti can be substituted for vermicelli.

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The word means "little rice" (rice = riso).

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Italians eat lots of fish and seafood. infact, one of their large holidays is called "the 7 fishes" and is celebrated on Christmas eve.

bronzino is a fish typical of Italian cuisine. its often covered in course salt and baked whole. the salt forms a sort of shell and it is usually cracked open and fileted at the table.

Italians also often put tuna fish into their red sauce and serve it over spaghetti. it sounds strange but it is delicous and very popular especially during lent.

calamari is squid. it is often served battered and fried, sauted in a red sauce with chopped vegetables, or stuffed also in a red sauce.

smelts are a small fish and they get breaded and fried.

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Neither it is a mixture.

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If you ate alot and don't exercise then Yeah you'll gain some pounds but once in a while wont do any harm. Just don't eat over your calorie intake , if you over eat your calorie intake you better start Jogging or do cardio and diet so becareful (:

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The basis for sabayon is egg yolks. You add sugar and wine and beat it in a double boiler over simmering water until it thickens.

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Pretty much any pasta like fettichine alfreado

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"Read the box stupid!! it doesnt take a rocket scientist to read a box! its not even healthy eat some broccolli or something instead"

wow whoever put this is a jerk. how about answering the question instead of being rude?

anyway if you haven't found out already, preheat oven to 400 degrees, take the cover off of the lasagna, bend it a little & put it back on so it covers it a little.

cook for 1 hour 40 minutes if frozen & 55 minutes if thawed.

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A common Italian meal consist of two servings : pasta followed by meat.

The two main servings can be preceded by an appetizer. Common appetizers are Salame or Prosciutto (pork meat), fresh Mozarella cheese (lately buffalo mozzarella), or various fried appetizers like "Supplì" (fried balls of rice).

There are literally hundreds of kinds of pasta (spaghetti, maccheroni, penne, tagliatelle, fettuccine ...) and even more different sauces. Most sauces are based on tomatoes (sugo), many of them on cream, while others are made out of eggs (like Carbonara in central Italy) or are mainly based on meat. Many sauces include small pieces of meat, mostly bacon, but some of them are mostly or entirely based on meat, (like "Gricia" or "Ragù").

There are also many pasta sauces based on fish. Rice is commonly considered as pasta.

Olive oil (extravergine d'oliva) and fresh basil are almost always used in Italian pasta sauces.

The second serving is usually beef or pork. In restaurants meat is commonly grilled with real wood embers.

Also fish is consumed a lot in Italy (obviously, being the country a peninsula).

After lunch is common to have espresso coffee served, eventually preceded by a dessert. Typical Italian desserts are "Tiramisu", "Baba" (which is mildly alcoholic), and a number of cakes.

A completely different kind of meal is the one based on pizza, it's extremely rare to eat pizza preceded of followed by pasta or meat. A common pizza meal is composed, obviously, of pizza, eventually preceded by an appetizer or followed by a dessert.

Italian Pizza is extremely different from American pizza. It is usually extremely thin, like 2/4 millimeters, and much simpler. The most common pizza is called "Margherita", which consists of tomato and mozzarella cheese. In Italy there is no pizza with fruits, which seems to be common in northern Europe.

Pizza is almost always cooked in ovens burning real wood.

Pizza is also consumed in another form, called "Pizza al taglio", commonly in bistrots, which is a bit thicker (up to 1/2 centimeters), and single squared slices are served.

"Pizza al taglio" is commonly cooked in electric ovens.

Pizza in general is commonly considered a cheaper meal.

While Italian food is considered "Junk food" in the US, there are great differences between Italian food in Italy and abroad. Pasta and pizza that you can eat in Italy are by far less caloric.

Due to lifestyle changes in Italy in last decades, a complete meal (appetizer + pasta + meat + dessert + coffee) is not an everyday habit. Usually an Italian have a quick lunch, composed of one or two servings, like appetizer + pasta or pizza + coffee or meat only etc.. However during special meals, like during a marriage, a single lunch can last for 3 to 4 hours with 2 or 3 different servings of pasta followed by meat and fish servings.

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Between 3-7 minutes, depending on how soft you prefer it. Cheese tortellini float when they're cooked.

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Spaghetti and penne

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Alfredo is the name of the person who made the recipe famous, and as a proper noun, the name should be capitalized. Most likely the original recipe was not his, as this recipe has been around for centuries, but his restaurant made it well known worldwide.

Interestingly his original recipe was more simple than most people are familiar with. It was just butter and parmesan, didn't include cream, shrimp, chicken, garlic, onion...or anything else. Not that there is anything wrong with those additional ingredients, but then it would not be Alfredo's Sauce!

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In the North of Italy, the answser is easy: Emilia -Romagna stands alone.

In the Centre and South it is less easy: definitely NOT Tuscany, nor the island of Sardegna.

But Lazio, Abbruzzi and Le Marche in the centre and Sicily, Puglia, Calabria could probably make quite a strong case for being "famous for pasta"

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No, Bacco is the name of an ancient roman god (Dionisius for the greeks).

He was the god of wine and agriculture, infact you can find a lot of pictures representing him with a glass/bottle of wine and/or grapes on his hand.

From him derives the "culto di bacco".

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corn

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tee-rah-mee-soo

it's Italian and it means LIFT ME UP

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gnocchi are Italian potato dumplings smaller than a ping-pong ball and cooked like Italian pasta, served with tomato sauce.