Directly from Parma:
- Tortelli with Pumpkin, handmade fresh egg pasta
Packaged in modified atmosphere, weight 250 gr, 20 pieces
The pasta dough, prepared with pasteurized whole eggs and rolled following the best tradition of Emilian fresh pasta, contains a heart of pumpkin, Parmigiano Reggiano PDO and Amaretto biscuits. A perfect tasty dish, ready in a few minutes.
The Tortello with pumpkin belongs to a long-standing tradition which goes back to the Renaissance (XVI century), at the Gonzaga and Estensi courts.
In that period, the so-called "cappellaccio" began to appear in the recipe books of the Gonzaga court in Mantua.
Though with some differences, this delight is prepared in several cities of Emilia-Romagna and in Mantua, where it is called "Turtell Mantovano" and considered a traditional dish.
Ingredients for the pasta: Wheat flour, durum wheat semolina, pasteurized whole eggs, water, salt, antioxidant E300.
Ingredients for the filling: Pumpkin, Parmigiano Reggiano PDO, pasteurized whole eggs, Amaretto biscuits, potato flake, salt, nutmeg, preservative E202
Allergens: Milk, eggs, apricot almond, wheat, almonds; it may contain celery and soy.
Best before date: Minimum 10 days
How to store it: Keep refrigerated at a temperature not exceeding +4°C.
To be consumed after cooking within the best before date.
It can be kept in the freezer at -18°C for 6 months after the purchase date.
Suggestions for traditional recipe:
Cook the Tortelli in boiling salted water for 4/5 minutes. Prepare a dressing with melted butter flavoured with sage and pour it directly into the dish. Serve it with a generous amount of grated Parmigiano Reggiano.