Family Ties & Lasagne: 100 Years in the Making

This post is truly 100 years in the making, and it’s incredibly special to this crazy woman (me) who has taken on her father’s passion for family history research. I’ve always been interested in genealogy, but about 10 years ago, I got serious—like “I’ve gone down the rabbit hole and might never come out” serious.

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Today’s story begins just over 100 years ago with six Cardinali siblings from Bedonia, a small town in the Alta Val Taro area in northern part of Italy, nestled in the mountains between Parma and Cinque Terre. It’s a quiet, unassuming place, but one steeped in tradition and history—exactly the kind of place where family roots run deep. My grandfather and 4 of his 5 siblings all immigrated to Astoria in Queens (NYC) in the early 1920s. The youngest, Rinaldo, stayed behind in Italy, marking the start of a mystery that would captivate me for years. (one actually moved back to Italy later and raised his family there—but that, my friends, is a story for another day.)

For what felt like forever, I’d been searching for any trace of Rinaldo, my grandfather’s youngest brother. All I had was an old photo and one lonely cemetery record in Bedonia that didn’t exactly help me solve the puzzle. The photo itself feels like a piece of family magic: the left side was taken in Italy, the right side in New York, stitched together to create a portrait that spans oceans and decades. It’s the kind of image that feels both ordinary and extraordinary. Rinaldo is on the far left, and my grandfather is on the far right. In between (L-R) are Rosa (my great-grandmother), Giuseppe, Maria, Costante, and Carmela.

Fast forward to my last trip to Italy, which I took with my son last November. While we were there, Danita (my genealogy superhero) suggested I check if Bedonia had a Facebook page. You know, because sometimes the answers to 100-year-old mysteries are hiding in plain sight—on social media. So I joined. I wrote a post about my search for Rinaldo’s family, figuring it was a shot in the dark.

But let me tell you—if you ever need a reminder of how small the world truly is, here it is. The very next day, we were already three hours away in Verona, when someone replied saying they thought they knew who I was looking for. Cue the chills. And then, it happened: a woman who turned out to be Rinaldo’s granddaughter started messaging me. Rinaldo’s granddaughter! I almost dropped my phone.

I could barely think, let alone drive. I’ve found plenty of relatives over the years, but nothing this close. The granddaughter of my grandfather’s brother? My mind was officially blown. She mentioned she owned a store in Bedonia and invited us to meet her there. I couldn’t believe it—my brothers had stayed in the same town in the early 2000s, and my parents were there in 2013. They were right there under our noses the whole time!

The very next morning (just a day before we were set to head home), we jumped back in the car and made the three-hour drive back to Bedonia to meet her. What made this day even more special was that I was traveling with my son. As we parked the car and walked toward the store, I was practically buzzing with excitement and nerves. This wasn’t just any day—this was a once-in-a-lifetime family history moment. Growing up, I knew almost all my cousins and second cousins from every branch of the family tree. But to find and meet a cousin you never even knew existed, in another country, no less? It’s the kind of special moment that defies words—yet there I was, about to experience it with my son by my side.

We walked into the alimentari, and Sabina greeted me with the biggest smile, followed by a hug. Shortly after, her daughter Giada arrived to serve as our translator—thankfully, because my Italian is, well, let’s just say it needs work, and Sabina didn’t speak English. Looks like I’ll have to finally commit to learning Italian! We chatted for a while, sharing stories about our newly discovered family, when Giada mentioned that her grandfather—my father’s first cousin—wanted to meet us. Did I mind following them to their home? Umm, not at all!

We followed Giada just up the road to meet Aldo Cardinali, Rinaldo’s son, and his wife, Anna. Over coffee, we swapped stories about our family and shared photos. Aldo told me that his father, Rinaldo, never saw my grandfather again after he left for New York in the early 1920s. And then, in the kindest, most heartfelt way, they invited us to come back and stay with them. Aldo thanked me for finding him, and in that moment, we both got a little teary-eyed.

And guess what? I did come back—10 months later. I spent two nights in their home getting to know the family, sharing meals, memories, and an unforgettable sense of belonging that I will carry with me forever.

My recipe for Lasagne di Bedonia

(serves 8 to 10)

This lasagne is a celebration of deep-rooted family traditions and newly forged connections. Slightly adapted from a recipe taught to me by Giada, the daughter of my second cousin, this dish marries authentic regional techniques from Bedonia, Italy, with the cherished green pasta fresca that my grandmother used to make in her Queens kitchen. Each layer encapsulates generations of culinary heritage, bridging the past with the present. It’s a dish I like to think my great grandmother would have made, connecting our family from Italy to New York with every bite. As you enjoy this lasagne, you're partaking in a legacy of love and a celebration of the enduring family ties that bind us across time and place.

For reference, the pan used in this recipe measures 16.75" x 11" x 3". Although this recipe is for homemade spinach pasta fresca, you can easily substitute store-bought fresh pasta sheets, traditional boxed pasta, or no-bake lasagne sheets. If you are new to pasta making, consider starting with fresh pasta for lasagne, as it is straightforward and forgiving. Click here for a few more tips and additional info.

The Pasta:

• 475 g Italian "00" Flour

• 3 large eggs (room temp.)

• 215 g fresh spinach (7.5 oz)

• Rimacinata Semolina flour for dusting

The Ragù Sauce:

You will need 1 1/2 to 2 quarts of ragù sauce for this recipe. If you plan to make your own, and you should because it's delicious and freezes well, here is my recipe which yields about 3 1/2 quarts.

• 3 good sized beef marrow bones (why marrow bones?)

• 1 1/2 lbs. ground beef

• 1 1/2 lbs. ground pork

• 2 medium yellow onions (finely chopped)

• 3 small carrots (finely chopped)

• 2 cloves garlic (minced)

• 2 cups dry white or red wine

• 1 90-oz can of peeled San Marzano tomatoes

• Parmigiano Reggiano cheese rind

• 2 sprigs fresh Rosemary

• Salt & Pepper q.b.

Béchemel Sauce:

• 1.5 liters whole milk (1 1/2 qts.)

• 200 g unsalted butter (7 oz.)

• 190 g flour (6.7 oz.)

• 1/3 of a fresh nutmeg grated

• salt & pepper q.b.

Additional Ingredients:

• 500 g mild grated Fontina cheese (1 1/8 lb.)

• 55 g grated Parmigiano Reggiano cheese (2 oz.)

Instructions:

• Make the Ragù (the day before):

  • Preheat the oven to 425°F and roast the marrow bones, marrow side up, for 20 minutes until just browned.

  • Sauté the Vegetables: In a pan, add a small amount of marrow bone oil and sauté the onions, carrots, and garlic until softened.

  • Cook the Meats: Add the ground pork and beef, and continue to sauté until the meat is cooked through and begins to caramelize. This may take longer than expected.

  • Add Marrow and Wine: Scoop the marrow out of the bones and add it to the pan with the red wine. Cook for an additional 5 minutes.

  • Simmer the Ragù: Add the remaining ingredients, being liberal with salt and pepper. Simmer on low for at least 12 hours. Using a slow cooker works great, and you can let it simmer overnight. If you don’t have a slow cooker, simmer the ragù on the stove over low heat, making sure to skim off most of the oil as it cooks.

• Make the Pasta Dough:

  • Prepare Spinach: Sauté the spinach until soft, then squeeze out most of the liquid. Blend the spinach and eggs in a food processor. The egg/spinach mixture should weigh about 285 g. The liquid ratio for this recipe should be 1.625 g of flour per gram of egg mixture.

  • Form the Dough: Mound “00” flour on your work surface, make a well in the middle, and pour in the spinach-egg mixture. Gradually incorporate the flour from the edges using a fork.

  • Begin Mixing: Once the center is firm enough that the liquid won’t run out, use a dough scraper to continue combining the ingredients.

  • Knead the Dough: Once the mixture is thick enough to not run, knead by hand for 5-10 minutes until smooth and elastic. Wrap and let rest for at least 30 minutes.

  • Roll Out Pasta: Roll the dough into sheets at the smallest or second smallest setting on your pasta sheeter. Cut into strips of about 12 inches.

    

    
    

• Making the Béchamel:

  • Heat the Milk: On medium-low heat, warm the milk until hot but not boiling.

  • Make Roux: Melt butter in a separate saucepan, add all the flour, and whisk on medium for about 5-10 minutes.

  • Combine and Thicken: Gradually add the butter-flour mixture to the hot milk, whisking constantly until thickened (about 10 minutes). Stir in salt, pepper, and nutmeg, then remove from heat. Be careful with the nutmeg because it can overpower quickly.

• Prepare the Pasta

  • Cook Pasta: If cooking all the pasta sheets ahead of time, do this step before making the béchamel. Bring a large pot of salted water to a boil, cook 2 sheets of pasta at a time for 30 seconds, then remove, run under cold water, and lay flat on a towel to dry, keeping them separated with damp cloths to prevent sticking. If you prefer to cook pasta as you go, do this concurrently with the béchamel preparation to save space and time

• Assemble & Bake the Lasagne:

  • Layer the Ingredients: In a baking dish, start with a small amount of béchamel at the bottom. Add a layer of pasta, intentionally wrinkling it slightly to create beautiful little nooks and crannies that will catch and hold the sauces. Then dot with béchamel, ragù, and sprinkle with Fontina cheese. Repeat layers until just shy of the top. (More on wrinkling the pasta).

    

    
    

    

    
    

  • Top and Bake: Finish with a final layer of pasta, topped with béchamel and a mix of Fontina and Parmigiano Reggiano. Cover the dish with foil and bake in a preheated 375°F oven for about 45 minutes. Then, remove the foil and continue baking for an additional 20-30 minutes, or until the top is golden and bubbly. Allow the lasagne to rest for at least 15 minutes before slicing and serving.

Wine Pairing for this Dish

To accompany my Lasagne di Bedonia, I recommend the Vietti Castiglione Barolo, a wine that echoes the depth and complexity of the dish. When we enjoyed this lasagne in Italy, it was paired with this exact Barolo, enhancing both the meal and the moment. The Vietti Castiglione Barolo, with its rich layers of flavor and firm tannins, complements the spinach pasta fresca perfectly. The wine's robust character stands up to the rich ragù and the creamy béchamel sauce that's subtly enhanced with a touch of nutmeg, while its aromatic profile with hints of dried cherries and spices marries beautifully with the melted Fontina and Parmigiano Reggiano topping.

A bit about Vietti and their Barolo: Established in the 19th century, Vietti is located in the heart of the famous Barolo region, in Castiglione Falletto. Their Castiglione Barolo is crafted from Nebbiolo grapes sourced from several esteemed vineyards across the region, ensuring a complex and layered wine. Traditionally, Vietti ages their Barolo in oak barrels, which imparts an elegant woody note that resonates well with the earthy tones of the pasta and the richness of the sauce. This wine not only adds to the culinary experience by enhancing the flavors of the dish but also brings a piece of Piedmontese tradition to your dining table.

A Culinary Homage to Rediscovered Family Bonds

This post and the accompanying recipe for Lasagne di Bedonia are more than just a culinary endeavor; they are a heartfelt tribute to the incredible journey of connecting with family members who were just names in an old photograph a century ago. The process of making this lasagne mirrors the weaving together of lost family threads, as it combines traditional flavors from my ancestral hometown with the cooking traditions passed down through my family in New York.

Through the discovery of my second cousin and the subsequent reunion, for me this dish is a symbol of our rekindled family ties. Each ingredient and every layer in this lasagne carry the essence of shared histories and the warmth of newfound relationships. It’s a celebration of overcoming the distance and time that once separated us, now bridged by the shared love of food and family heritage.

As you enjoy each bite, let it remind you of the unbreakable bonds that food can forge and the profound joy that comes from discovering and embracing one's roots. This lasagne isn’t just nourishment for the body; it’s a feast that nourishes the soul, celebrates our enduring connections, and honors a family reunion over a century in the making.

Additional Recipe Tips & Info

Why Bone Marrow? Inspired by Evan Funke’s insights in "The Chef's Table: Noodles" episode 1, I began adding bone marrow to my ragù. He mentioned its unique ability to introduce that deep umami quality typically found in ragù in Italy. This addition has transformed my ragù, making it a staple ingredient I’ll never skip again!

Why wrinkle the pasta? This technique was also a revelation from "The Chef's Table: Noodles" episode 1. Watching Alessandra Spisni wrinkle her lasagne noodles was an eye-opener. I realized that striving for perfectly flat pasta was unnecessary. Wrinkling creates delightful pockets that better capture the sauce, enhancing the dish’s texture and flavor. However, this method is best with thin fresh pasta; using thicker or boxed pasta might result in too dense of a layer, overpowering the balance with other ingredients.

Is it Lasagne or Lasagna? I found myself pondering this exact question and decided to dig a little deeper. After researching and consulting with my friend Danita, who lives in Val Taro, I learned some nuances. In Italy, 'lasagna' refers to a single noodle, much like 'spaghetto' is to spaghetti. However, if it’s a specific or unique type of lasagna dish, then using 'lasagna' in the name is acceptable. But, for a recipe title or when referring to the dish as a whole with multiple layers, 'lasagne' is more commonly used and accepted in Italy.

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