Italy is famous for its culinary culture, and there are hundreds of typical dishes from each region. I’ll tell you about a dish from my region (Emilia-Romagna): the “lasagna alla bolognese”. The “lasagna” is a typical dish of Bologna’s tradition. It’s made with layers of green fresh pasta alternated with layers of ragù (bolognese sauce), bechamel, and grated Parmigiano Reggiano DOP. It is cooked in the oven in a large baking tray and served in rectangular portions.Its origin dates back to the Greco-Roman period.And the name derives from the Latin word “laganum,” which means floppy or flabby. The lasagna, as we know it today, has its origins in the medieval times (around 1200 A.D.). Lasagna is usually eaten during festivities, such as Christmas and Easter, mainly in northern Italy. Lasagna can be bought at the supermarket, but the best ones are homemade, especially if your grandparents make them. It's a first course, but it’s very rich, so it can be considered a single dish. In the last few years, various new versions have emerged, but the authentic version is the lasagna bolognese, with its typical thin rolled fresh pasta handmade with a rolling pin. The green color of the pasta is given by the addition of boiled and chopped spinach.The ideal accompaniment is a glass of red wine, for which Emilia-Romagna is a great producer. There are multiple recipes online, and I think you should try making the lasagna yourself; the process is quite long but not overly complicated, and in the end, you won’t regret it!