Tortelli di zucca, also known as Tortei ad zücc, Cappellacci di zucca, or Turtlòn ad sùca, is a traditional dish from the Emilia-Romagna region of Italy. This dish can be found in various towns and communes in Emilia-Romagna, including Ferrara, Modena, and Bologna. It is typically sold in local markets, specialty food stores, and traditional pasta shops in these areas.
One popular recipe for tortelli di zucca involves stuffing fresh pasta with a mixture of roasted pumpkin, Parmigiano-Reggiano cheese, and nutmeg. The pasta is then boiled and served with a butter and sage sauce. Another recipe involves using amaretti cookies, mostarda di frutta, and mostarda di Cremona as additional ingredients in the filling.
Tortelli di zucca has received the PAT (Traditional Agri-Food Product) recognition, which certifies its traditional production methods and use of local ingredients. The specifications for tortelli di zucca include using locally grown pumpkins, high-quality flour, and traditional pasta-making techniques.
Sources:
– “Tortelli di zucca: la ricetta originale e le varianti” – Giallo Zafferano (giallozafferano.it)
– “Tortelli di zucca” – Accademia Italiana della Cucina (accademiaitalianadellacucina.it)