Tortelli
 | This articleneeds additional citations forverification.(July 2016) |
Tortelli(Italian:[torˈtɛlli]) is a type ofstuffed pastatraditionally made in theEmilia-Romagna,LombardyandTuscanyregions ofItaly.It can be found in several shapes, including square (similar toravioli), semi-circular (similar toagnolini) or twisted into a rounded, hat-like form (similar tocappelletti).[1]It can be served with melted butter,Bolognese sauce,broth or other sauces.[2]The same word is also used to describe small, friedpastriesfilled with jam or cream.
Ricottatortelli ortortelloni,served with butter and herbs, is a popular dish inRomagna.Other typical dishes include tortelli withpumpkin(common inMantua,Reggio Emilia,PiacenzaandCremona) and tortelli di parma (fromParma), with ricotta and herbs, spinach, potatoes or pumpkin.
Many popular forms of tortelli can be found in Tuscany. Tortello del Melo is typical inPistoia.Potato torricelli is popular inArezzo,FlorenceandPrato.Maremmais known for an unusually large form of tortelli with ricotta and spinach.
Tordelli,a semi-circular form of tortelli with a filling of meat and herbs (such asthyme), is from theApuan Alpsregion (tordelliin the local dialect), particularlyLucca,VersiliaandGarfagnana.It was originally a special meal forShrove Tuesday,but is now prepared year-round.
See also
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References
[edit]- ^"Tortelli Pasta".Retrieved2016-07-02.
- ^"the definition of tortellini".Dictionary.Retrieved2016-07-08.
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