"Victor Sack" ha scritto nel messaggio

> The idea of béchamel use in this very general kind of preparation> perhaps
> ought to include the Campanian timballo, which is using a sauce> very
> similar to that of ragù alla bolognese, but is claimed to have been
> developed independently of the Bolognese version.

I appreciate regional cooking more than most, but this item is pretty gross,
if you ask me. It certainly doesn't resemble lasagne at all. I ate it
first in NY at San Gennaro, which, by the way, is right now. It was bad
there and bad in Naples. If I ever make it it will be merely for
photography. It's "more is more" all the way.