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Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, prosciutto , mortadella ), Parmesan cheese, egg and nutmeg and served in capon broth ( in brodo di cappone ).
Tortelli di zucca al burro e salvia (pumpkin-filled tortelli with butter and sage). Tortelli (Italian: [torˈtɛlli]) is a type of stuffed pasta traditionally made in the Emilia-Romagna, Lombardy and Tuscany regions of Italy.
Tortellini, tortellini al pomodoro, tortellini alla bolognese, tortellini alla boscaiola, tortellini burro e salvia, tortellini di Valeggio sul Mincio, tortellini in brodo, tortellini panna e prosciutto; Tortelloni; Trenette al pesto; Troccoli con pomodori secchi, acciughe e mollica di pane; Trofie al pesto, trofie con crema di noci, trofie ...
Tortellini: Ring-shaped, usually stuffed with a mixture of meat and cheese. About 25x20mm in size. [157] Small tortelli [157] Agnoli, presuner or prigioneri [157] Tortelloni: Round or rectangular, similar to tortelli but larger (38x45mm). Stuffing usually does not include meat. [158] Tufoli
Tortellini di Valeggio sul Mincio: Veneto: Traditional tortellini di Valeggio sul Mincio dumplings, served in broth Tortellini in brodo: Emilia-Romagna: A Bolognese dish made with the traditional tortellini dumplings, cooked in broth Tortelloni burro e salvia: Emilia-Romagna: A Bolognese dish made with tortelloni dumplings Trenette al pesto ...
Tortelloni is a type of stuffed pasta common in northern Italy, with a shape similar to tortellini, but larger and with a cheese-based filling.It is traditionally stuffed with ricotta, Parmesan, leafy herbs or vegetables such as parsley or spinach, egg and nutmeg.
Examples of filled pasta include ravioli and tortellini. Preparation The pasta wrappers are usually fresh pasta, but dried pasta can be used if the wrapper is not ...
Tortellini pack. The birth of "Pastificio Bertagni" was in 1882 in the workshop of Luigi Bertagni in Bologna. Luigi Bertagni, with his brothers Ferdinando and Oreste, not only made quality fresh tortellini, but also studied a method in order to package and conserve them, and thus Luigi developed his business. [1] [2]