Tortelli cremaschi

Tortelli Cremaschi

Tortelli Cremaschi

Uncooked Tortelli Cremaschi

Tortelli Cremaschi is a traditional pasta dish originating from the Lombardy region in northern Italy, specifically from the city of Cremona. This unique dish is known for its sweet and savory filling, which distinguishes it from other types of tortelli.

Ingredients and Preparation

The filling of Tortelli Cremaschi is a distinctive blend of sweet and savory ingredients. It typically includes breadcrumbs, grated cheese such as Grana Padano, amaretti (Italian almond cookies), raisins, candied fruit, nutmeg, and lemon zest. Some variations may also include cocoa powder or mostaccino, a type of spiced biscuit.

The pasta dough is made from flour, eggs, and a pinch of salt. The dough is rolled out thinly and cut into squares. A small amount of filling is placed in the center of each square, and the pasta is folded over to form a triangle or a half-moon shape, sealing the edges carefully to prevent the filling from escaping during cooking.

Cooking and Serving

Tortelli Cremaschi are traditionally cooked in boiling salted water until they float to the surface, indicating they are done. They are typically served with melted butter and sage, which complements the sweet filling. Some recipes suggest sprinkling additional grated cheese over the top before serving.

Cultural Significance

Tortelli Cremaschi is a dish deeply rooted in the culinary traditions of Cremona. It is often prepared for special occasions and family gatherings, reflecting the region's rich history and cultural heritage. The combination of sweet and savory flavors is a hallmark of Cremonese cuisine, showcasing the area's unique approach to pasta dishes.

Related Pages

• Italian cuisine
• Pasta
• Cremona
• Lombardy