Since forever, I have helped my mother prepare fresh pasta for family events. Our homemade Lasagna has always been special, very different from what we could eat in a restaurant.

Over time, I tried to improve it by pushing the finesse of the dough to the extreme. Today, our Lasagna provides a sensation of unique lightness on the palate, due to a silky pasta and the absence of white sauce.

I passed on this know-how to my children, Sandra and João, who, in turn, can pass it on to their children, hoping that our family recipe will never be lost.

Dino Totaro