Aqua E Vino Lasagna Emiliana Price

Aqua E Vino’s Lasagna Emiliana features multiple thin layers of fresh egg pasta stacked with a rich ragu made from grass-fed beef. The preparation for this dish adheres strictly to the traditions of the Emilia-Romagna region, utilizing a slow-simmered Bolognese sauce that concentrates the flavors of the meat and tomatoes over several hours. Instead of the ricotta cheese common in Southern Italian or Americanized versions, this recipe employs a silky béchamel sauce made from milk, flour, and butter to bind the layers together. The final assembly receives a generous dusting of Parmesan cheese before baking, resulting in a golden, crisp top layer known as au gratin. The heat merges the meat sauce and the white sauce into a cohesive, creamy filling that remains distinct from the pasta sheets. The price for this entree is $19.00.

The construction of this baked pasta shares similar qualities with the Lasagna at Mama Ricotta’s, though Aqua E Vino distinguishes its version by excluding mozzarella and ricotta in favor of the smoother béchamel. A starter of Burrata with baby arugula and Prosciutto di Parma provides a fresh, peppery contrast to the dense, savory main course, while the Barbabietole salad with roasted beets and balsamic offers necessary acidity. Guests often select a glass of Sangiovese or a structured Barbera to cut through the fat of the beef and dairy with natural tannins. Aqua E Vino Lasagna Emiliana reviews consistently praise the balance of the dish, noting that the grass-fed beef provides a distinct depth of flavor without the greasiness found in lower-quality interpretations. Customers frequently mention the texture of the pasta sheets, which remain firm and discernible rather than turning into a mushy amalgamation.

Chef Gabriele 'Grigo' Grigolon features this entree to highlight the culinary customs of Northern Italy, emphasizing the importance of meat sauce quality and pasta texture. The preparation utilizes techniques from his tenure in Milan and Paris, prioritizing the balance between the beef ragu and the nutmeg-infused béchamel. Aqua E Vino is a boutique, single-location venue in Charlotte, NC, where menu offerings change based on weather patterns and ingredient sourcing. The selection of grass-fed beef reflects the restaurant's commitment to using premium proteins that mimic the authentic taste profiles of the chef's native region.