The lasagna Monday

If your team also consists of three generations and your colleagues have lived in big cities – New York, Munich, Bucharest, Vienna, Sterzing ;-), the simple task of having lunch in Brixen can prove to be quite a challenge.

So deciding where and what to eat can take as long as 20 minutes. Followed by discussions during and after the meal, during which most cooks are sure to switch to the off mode.
For this reason, the team’s choice in most cases is a burger, as this is where the least can go wrong. But now we had our minds set on finding the best lasagna in town. You can see the result in the comments:

“She has no taste.”
“It has no crust.”
“It has ONLY one crust!”
“Too big.”
“Too small.”
“Too fat.”
“It needs more meat.”

One desperate afternoon, after Elia ordered a lasagna smaller than his cell phone battery, we made the bold decision to host a Lasagna Monday. While the jubilation about the good idea resounded all the way to Klausen, the first doubts already arose:

Sümer: “Everyone should prepare the lasagna according to their origin: Italian, South Tyrolean, American, German, Romanian, etc. – i.e. an international incident is inevitable.

Lorenz: “Um, I need to talk to my father…”

Kris: “I don’t like pasta.”

Elijah: “My mother makes them green…”

Dorel: “Olivia, his wife, is going to kill me for agreeing to this.”

Fortunately, in the end, common sense prevailed and responsibilities were divided as follows: Lorenz and Elia, i.e. Papa Benacchio and Mama Testi, will cook us with original, patented, real Italian lasagna. Dorel, who will wash and clean the kitchen at home after cooking, will also bring something, but only because Olivia is a cook and likes the challenge of cooking Italian food for Italians. Kris agreed to be open to anything and bring a healthy appetite. Finally, Sümer will stop by Peter’s wine bar to find the right wine – next episode follows: “The search for the right wine”.

In the end, it was a great challenge that is also emblematic of our approach to our projects: trust in the process; high quality, good taste and every single layer counts.

If you would like our recipes for your lasagna day, just write us or stop by on Mondays at lunch time.