Tortelli d’Erbetta
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Photo: Heami Lee • Food Styling: Thu Buser
Herb tortelli are more than just a dish: they are an emblem of Parma’s culinary tradition and one of the region’s most recognizable specialties. In Italy’s Emilia-Romagna region, on the night of June 23, St. John’s Eve is celebrated with a tortellata—a feast built specifically around eating these tortelli that are filled with a mixture of greens, ricotta, and Parmigiano-Reggiano (ideally aged at least 24 months). In this recipe from Il Gabbiano in Parma
Herb tortelli are more than just a dish: they are an emblem of Parma’s culinary tradition and one of the region’s most recognizable specialties. In Italy’s Emilia-Romagna region, on the night of June 23, St. John’s Eve is celebrated with a tortellata—a feast built specifically around eating these tortelli that are filled with a mixture of greens, ricotta, and Parmigiano-Reggiano (ideally aged at least 24 months). In this recipe from Il Gabbiano in Parma
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