De Cecco No. 1 Lasagna-1 lb.-12/Case
Dececco Imported Pasta
SKU: 639174
Lasagna is one of the oldest forms of pasta recorded. It probably corresponds to the Latin "Lagana" (which in turn was derived from the Greek "laganon": large, flat sheet of pasta cut into strips) and it began to be known as "Lasagna" probably after the year 1000 AD. The first traces of the widespread use of the term "Lasagna" can be found in the works of the most renowned 12th century Italian poets. "Granel di pepe vince / per virtù la lasagna", (a peppercorn beats lasagna for virtue) states Jacopone da Todi. Cecco Angiolieri,on the other hand, warns his readers, "chi de l'altrui farina fa lasagne / il su' castello non ha ne muro ne fosso" (He who makes lasagna with another's flour / his castle will have no walls or moat). It has long been one of the most well-known and popular types of pasta in Italian cooking, and the simplest and most commonly used recipe calls for a ragù, béchamel and parmesan, although mozzarella has also been introduced more recently. Delicious "white" versions are also quite commonplace with sauces made from mushrooms and vegetables. Available in 1 lb. • Cooking time: 24 min
- Slow drying, we still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta
- The best durum wheats, we select the best durum wheats, from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics
- Coarse-grain semolina, we use only \u201ccoarse\u201d-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always \u201cal dente\u201d
- Cold majella mountain water, we make our dough solely with cold water from the Majella mountains, at a temperature of less than 59\u00b0 F ensuring perfect firmness when cooked
- Slow drying, we still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta
- The best durum wheats, we select the best durum wheats, from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics
- Coarse-grain semolina, we use only \u201ccoarse\u201d-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always \u201cal dente\u201d
- Cold majella mountain water, we make our dough solely with cold water from the Majella mountains, at a temperature of less than 59\u00b0 F ensuring perfect firmness when cooked
| Material | Food |
| Uom | Case |
| Item Status | STK |
| Pallet Quantity Per Layer | 10 |
| Pallet Quantity | 60 |
| Mpn | VSS4001 |
| Hazardous Material | No |
| Global Product Type | Lasagna |
| Size | 1 lb. |
| Processing Time | 4-8 Business Days |
| Case Pack | 12/Case |
| Country Of Origin | IT |
| Brand | DE CECCO |
| Manufacturer | F.lli De Cecco Di Filippo Fsm SPA |
| Shelf Life | 1080 |
| Packaging Units | 12/EA |
| Global Product Group | Pasta/Noodles - Not Ready to Eat (Shelf Stable) |
| Storage Instructions | Store Away From Heat, Humidity And Direct Sunlight |
| Preparation Instructions | Oven-Ready Preparation: Lay Raw Lasagna Sheets (With Sauce And Recipe's Ingredients ) In A Pan , Making Sure To Use Looser Sauce As The Pasta Must Absorb Moisture To Cook Properly. Bake For 24 Min In A Preheated Oven At 425° F(220°C). |
| Serving Suggestion | Oven-Ready Preparation: Lay Raw Lasagna Sheets (With Sauce And Recipe's Ingredients ) In A Pan , Making Sure To Use Looser Sauce As The Pasta Must Absorb Moisture To Cook Properly. Bake For 24 Min In A Preheated Oven At 425° F(220°C). |
| Cooking Instructions | Boil, Boil |
| Ingredients | Durum Wheat Semolina, Vitamins (Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Iron (Ferrous Lactate).Contains Wheat.May Contain Eggs And Soy. |
| Allergens | May Contain Eggs And Their Derivates, May Contain Soybean And Its Derivatives, Contains Wheat And Their Derivatives, May Contain Eggs And Their Derivates, May Contain Soybean And Its Derivatives, Contains Wheat And Their Derivatives |
| Calcium: 16 Milligrams | 0% Of Daily Recommendation |
| Carbohydrate, Total; Method Of Determination Unknown Or Variable: 45 Grams | 16% Of Daily Recommendation |
| Cholesterol; Method Of Determination Unknown Or Variable: 0 Milligrams | 0% Of Daily Recommendation |
| Fat, Saturated (fatty acids, total saturated): 0 Grams | 0% Of Daily Recommendation |
| Iron (iron, total): 1.9 Milligrams | 15% Of Daily Recommendation |
| Dietary Fibre, total (fibre, total dietary; Wenlock modification): 2 Grams | 7% Of Daily Recommendation |
| Potassium: 157 Milligrams | 4% Of Daily Recommendation |
| Sodium: 0 Milligrams | 0% Of Daily Recommendation |
| Niacin, Preformed: 3.9 Milligrams | 25% Of Daily Recommendation |
| Protein, Total; Method Of Determination Unknown Or Variable: 9 Grams | 18% Of Daily Recommendation |
| Riboflavin: 0.3 Milligrams | 25% Of Daily Recommendation |
| Thiamin: 0.6 Milligrams | 50% Of Daily Recommendation |
| Fat, Total (fat, total): 1 Grams | 1% Of Daily Recommendation |
| Vitamin D (vitamin D; calculated by summation of ergocalciferol and cholecalciferol): 0 Micrograms | 0% Of Daily Recommendation |
| Folate, Dietary Folate Equivalents: 209 Micrograms | 60% Of Daily Recommendation |
| Folic Acid, Synthetic Folic Acid: 125 Micrograms | 30% Of Daily Recommendation |
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