It’s a typical recipe from Piacenza, called “turtej” in the local language.
A mixture of ricotta cheese, herbs, spinaches and grated cheese inside a subtle pastry. It’s handmade and every single “tortello” has the typical “tail” shape.
In 2006 “tortello con la coda” gained the De.Co. recognition from Vigolzone, which originally created its shape.
In 1351, the cooks of Vigolzone’s Castle realized this typical stuffed pasta in honor of Francesco Petrarca, prestigious guest of Bernardo Anguissola.
Every year, the third week of July, the tortello’s festival is celebrated in Vigolzone.