Tortellacci, Tortelloni, Turtlacc

Tortellacci, Tortelloni, and Turtlacc are traditional pasta dishes that originate from the Emilia-Romagna region in Italy. These dishes are popular in various towns and communes in Emilia-Romagna, including Bologna, Modena, and Parma.

In Bologna, you can find these pasta dishes in local stores and shops such as La Vecchia Malga, Pasta Fresca Naldi, and Salumeria Simoni. These establishments offer a wide range of fresh and delicious tortellacci, tortelloni, and turtlacc.

One popular recipe for tortellacci is the Tortellacci di Zucca, which is a pumpkin-filled pasta dish. The pasta is typically filled with a mixture of roasted pumpkin, Parmigiano-Reggiano cheese, and nutmeg. It is then served with a butter and sage sauce, creating a delightful combination of flavors.

Another recipe is the Tortelloni di Ricotta e Spinaci, which is a ricotta and spinach-filled pasta dish. The pasta is filled with a mixture of fresh ricotta cheese, cooked spinach, Parmigiano-Reggiano cheese, and a hint of nutmeg. It is commonly served with a tomato sauce or a butter and sage sauce.

Both tortellacci and tortelloni have received the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification that guarantees the traditional production methods and ingredients used in these pasta dishes. The specifications for tortellacci and tortelloni include:

– The pasta must be made with durum wheat flour, eggs, and water.
– The filling for tortellacci can vary, but it often includes ingredients such as meat, cheese, or vegetables.
– The filling for tortelloni is typically made with ricotta cheese and spinach or pumpkin.
– The pasta must be shaped into small, folded pockets and sealed by hand.

Sources:
– “Traditional Agri-Foodstuffs (PAT)” – www.agricoltura.regione.emilia-romagna.it
– “Tortellacci di Zucca Recipe” – www.cucinaitaliana.com
– “Tortelloni di Ricotta e Spinaci Recipe” – www.giallozafferano.it