Czyli: wloskie łazanki w wersji od Antonio Carluccio
"This is probably the cheapest dish in the book, but it is also extremely easy to make and very enjoyable. It originates from the Tyrolean part of Italy, bordering with Austria, where you may find various dishes that are'left over' from the years of the Austro-Hungarian Empire. I was in Vienna for New Year's Eve in 2008, and had the pleasure of eating this simplest of dishes. It can be cooked with olive oil, but I prefer lard, in which case it is obviously not vegetarian any more."