Besciamella, white sauce, is more frequently associated with northern Italian cooking, and is used in oven-baked pasta dishes like lasagne, or with vegetables or fish. It can be made ahead and refrigerated for 3-4 days but will thicken as it sits. When you reheat it, thin the sauce, with a little milk. This basic recipe does not have the addition of herbs or spices. Those ingredients should be added after the sauce is cooked, and should be tailored to the dish being prepared. Recipe by Maryanne Esposito of Ciao Italia ---------- For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.