Recipes from the chefs


The parmesan tradition wants tortelli d'erbetta “longh col so covvi, tgniss sensa vansaj, foghè in t al buter e sughè col formaj” wich means tortelli have to be quite long with their pasta tail, the pasta has to be compact, drowned in butter and dried with parmesan cheese. The ideal tortello is therefore not a [...]

Read more


“Anolini” (without g) is the word that in Parma means a little rounded stuffed pasta, while in the rest of the Emilia Romagna region is called cappelletti, tortellini, ravioli, agnolotti etc. It's the dish of the holidays and special meals, the anolini are prepared and eaten all year long, yet they may be known as [...]

Read more