Lasagne di Remigio con Zucchine Romanesche e Mozzarella

Lasagne di Remigio con Zucchine Romanesche e Mozzarella is a seasonal pasta dish originating from the Lazio region of Italy, specifically associated with the town of Frascati. The dish is named after its creator, Remigio, and showcases the Romanesco zucchini, a local variety prized for its firm texture and delicate flavor. Key ingredients include fresh egg pasta sheets, Romanesco zucchini, mozzarella, and a light tomato sauce, often finished with Parmigiano-Reggiano and fresh basil. What distinguishes a great version is the balance of textures: the zucchini should be tender yet retain a slight bite, the mozzarella must be creamy and not overly stringy, and the pasta should be al dente, layered without becoming soggy. The dish is typically baked briefly to meld the flavors, avoiding the heavy, dense quality of traditional lasagna.

Regional variations may substitute other summer squashes or use buffalo mozzarella for a richer taste. In Frascati, the dish is a celebration of local produce, often served as a primo during the summer months. A standout rendition is found at **Osteria dell'Olmo** in Frascati, where, according to creator **Pratt**, the lasagne di Remigio is prepared with meticulous attention to the Romanesco zucchini’s seasonality and the mozzarella’s freshness, resulting in a light yet satisfying dish that highlights the region’s culinary traditions.