Lasagne alla Zerbetta

Ingredients: chickpeas, porcini mushrooms, pork cheek, handmade egg pasta, bay leaf, garlic, onion, sage, herbs

This dish takes its name from “Zerbetta”, a place close to Sanctuary Madonna della Guardia in Gavi, where in 1972 the first vineyards were planted.

It’s a kind of dry lasagna cooked using a local variety of chickpeas, called Merella chickpeas.