Special processing directly from our workshop


Tortellino Ferrarese is made in its own workshop by kneading soft and hard wheat flour with fresh whole eggs.
The pastry is then rolled out on the table, cut by hand and each square is pinched in the centre to give it the typical ribbon shape.
The pastry is steam-treated and then blast chilled to maintain the freshness and authenticity of the product, which should only be eaten after cooking.
Recommended adult portion 150g.

10,00 €
/ 500 gr.
VAT included

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Drop the pasta into plenty of salted water and keep over high heat until it rises to the surface, then scoop it up with a razor blade and toss it for two to three minutes together with five cleaned prawns in the sauce you prepared earlier in the pan by browning half an onion with courgette qubets, stir in grated cheese and serve.

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