Neapolitan pasta, an authentic culinary treasure of Southern Italy, is known all over the world for its goodness and versatility in the kitchen. Its origin dates back centuries, when the skilled hands of Neapolitan pasta makers began to shape simple flour and water into a gastronomic work of art.
The real Neapolitan lasagna revolution took place in the 17th century, when the Emilian recipe for egg lasagna arrived in southern Italy. The Neapolitan version involved the use of puff pastry instead of the egg pasta typical of Emilia, and the addition of ingredients such as ricotta, ragù, meatballs and mozzarella.
This new version of the Neapolitan lasagna became very popular, so much so that the Bourbon king Francis II, the last king of the Kingdom of the Two Sicilies, was nicknamed “King lasagna” for his immoderate passion for this dish.
