Emilian Tortellini

Pumpkin tortelli  are a type of egg pasta stuffed with a soft pumpkin pulp filling, dressed with melt butter and grated Parmigiano Reggiano cheese. Tortelli are pasteurised and packed under protective atmosphere.

Passatelli is a type of pasta mainly made with Parmigiano Reggiano cheese, eggs and dried grated bread, served in meat broth. Passatelli are pasteurised and packed under protective atmosphere.

Anolini is a type of egg pasta stuffed with a soft stewed meat filling, served in meat broth with grated Parmigiano Reggiano cheese sprinkled on top. Anolini are pasteurised and packed under protective atmosphere.

Fresh Tagliatelle are egg pasta, to be enjoyed with a meat sauce, a vegetable sauce or even just butter and parmesan. They are pasteurized and packaged in a protective atmosphere.

Anolini is egg pasta stuffed with a soft filling of Parmigiano Reggiano PDO cheese, served in meat broth or casseroled.

Tortelli with erbs are a type of egg pasta stuffed with a soft filling of ricotta cheese and chards, dressed with melt butter and grated Parmigiano Reggiano cheese. Tortelli are pasteurised and packed under protective atmosphere.

Potato tortelli are egg pasta with a soft filling of potatoes, Parmigiano Reggiano DOP flavored with a light soffritto, to be enjoyed seasoned with butter and grated Parmigiano Reggiano or with a mushroom sauce. They are pasteurized and packaged in a protective atmosphere. They are made according to Silvano Romani's recipe and produced in his artisan laboratory. They last about 30 days from the date of production.

Potato gnocchi like the ones of the past, soft and rich, perfect with a red sauce, seasoned with butter and Parmigiano Reggiano PDO or with a classic ragù.