Fine Tastes of ModenaPasta
Tortellini is probably the best known pasta dish from Modena. It is made with fresh eggs, flour, water, salt and a little extra-virgin olive oil may also be used. These ingredients are mixed to form a ball of dough and are then rolled out to a thin sheet. The sheet is then cut into small squares and stuffed with a filling made from prosciutto, mortadella, pork, chicken, beef, eggs and a finely aged Parmigiano Reggiano.
The squares are closed and folded in a shape which tradition referred to as "Venus' Navel".
According to ancient custom, tortellini are served in a beef broth usually on important holidays. Recently however, tortellini may also be served with a cream sauce or ragù.
Another variant of tortellini is the tortelloni which uses the same recipe, but the squares are cut much bigger. These too are closed and folded in the shape of "Venus' Navel". There are two filling recipes for tortelloni. One calls for ricotta, spinach and Parmigiano Reggiano, covered with melted butter and sage. Another recipe called "Tortelloni di Zucca" uses a filling made with pumpkin and Parmigiano Reggiano, topped off with a melted butter and parmigiano sauce, a simple tomato sauce or even a ragù made with meat.
Made with the finest ingredients using the traditional recipe of Modena.
Fresh pasta made with soft and hard wheat flour and fresh eggs rolled in the shape of Venus's navel. Filled with Parmigiano Reggiano, pork, beef, mortadella IGP, prosciutto, salt, pepper and nutmeg.
Made with the finest ingredients using the traditional recipe of Modena.
Fresh pasta made with soft and hard wheat flour and fresh eggs rolled in the shape of Venus’s navel. Filled with ricotta cheese, spinach and Parmigiano Reggiano.
Made with the finest ingredients using the traditional recipe of Modena.
Fresh pasta made with soft and hard wheat flour and fresh eggs. Filled with pumpkin and Parmigiano Reggiano.
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