Official Tourist Information Site of the Piacenza local editorial office

I TURTÉJ (i tortelli)


Tortelli in Piacenza have a tail, the tradition and the recognition of the Municipal Denomination is linked to the town of Vigolzone, where they were born, to welcome with a dish, beautiful to see as well as good to taste, the poet Francesco Petrarca when he visited the castle of the Anguissola family.
Stuffed dumplings already existed, but the typical braid was born on this occasion. It was 1351…



(for 4-5 people): for the dough: 400 gr. of flour – 2 whole eggs – lukewarm water and salt; for the filling: 300 gr. of spinach or herbs – 200 gr. of ricotta cheese – 40 gr. of grated grana piacentino cheese; 1 whole egg – salt and nutmeg; for the sauce: 100 gr. of melted butter – a few leaves of sage.


Make a well in the flour, add the eggs and water, knead and roll out a thin sheet. Roll out the dough and roll it out thinly, dividing it into strips about 8 cm wide and into many small squares. On each of these squares put a little of the filling prepared as follows: boil the spinach, drain it, squeeze it and mix it in a vegetable mill together with the ricotta; then mix the past with the egg, the cheese and a little nutmeg. Place the square with the filling on the palm of your left hand (if you are not left-handed) and with the right hand fold the dough closing the tortello in a triangle, then turn the two corners to form a braid, or rather two tails. Boil the tortelli in boiling salted water for about ten minutes, at least until they come to the surface of the pot. Drain and serve sprinkled with melted butter, a few leaves of sage and grana piacentino cheese to taste. Alternatively you can dress with tomato sauce or mushrooms sauce

further information