In Italian this is called besciamella, and the dispute as to whether it was the Italians or the French who invented it will probably never be resolved. It is a white sauce that is quite commonly used in Emilia-Romagna, particularly in baked pasta dishes. It is easy enough that a child can make it (with supervision), and our kids have become quite proficient at it.
© 2012 Giuliano Hazan. All rights reserved.