BETA VERSION

Official Tourist Information Site of the Piacenza local editorial office

TORTELLO CON LA CODA DI VIGOLZONE DE.CO.

Municipal denomination De.Co
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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.

Recipe

TYPE
First course
DIFFICULTY
media
INGREDIENTS

To prepare the mixture:
– 100 gr of Ricotta cheese
– 18/22 gr of Grana padano D.O.P.
– 10/15 gr of fresh spinaches
– Eggs
– Nutmeg

To prepare the pastry:
– 1 kg of Flour 00
– 5 Eggs
– max. 20 cl of Water
– Salt

PREPARATION

Prepare the pastry and create some rectangles 70×100 mm.
To prepare the mixture, finely cut the spinaches and mix all the ingredients with a wooden spoon until you obtain a sort of cream.

With the help of a spoon, put the mixture into a rectangle of pastry and close it up by hand, in order to give it the typical shape (it should look like a stitching).
Put the tortelli into boiling water: they’ll be ready when they’ll come to the surface.

The traditional dressing is made with raw butter and sage. Tortelli can also be served with mushroom sauce.

further information