Albergo Ristorante Alla Vittoria Da Renato

Pumpkin Tortelli

Dressed with butter and sage, paired with a hearty ragù or served with tomato, brightened with the addition of amaretti  or mostarda in the filling, pumpkin tortelli are one of the most versatile and delicious recipes of the region.
The dish’s origins can be traced back to the Renaissance, with the growth of the art of pasta makers and cooks preparing opulent feasts in the Gonzaga and Este courts. In 1584, pumpkin tortelli were cited by the butler and carver Giovanni Battista Rossetti of Ferrara in his book Dello Scalco.
Next to its noble position on the banquet tables, the pumpkin tortelli also gained popularity because the pumpkin was considered a humble dish, and wrapping it between layers of left-over pasta was one of its typical uses for the poorer families to form a nutritious meal.
With this nobility-poverty ambivalence, pumpkin tortelli became a dish consumed at all tables without distinction, and secured a privileged place in the gastronomic tradition of Christmas as a filling dish that can be prepared without the use of meat.


Come and taste them!

Questo sito o gli strumenti terzi da questo utilizzati si avvalgono di cookie necessari al funzionamento ed utili alle finalità illustrate nella cookie policy. Se vuoi saperne di più o negare il consenso a tutti o ad alcuni cookie, consulta la Cookie Policy. Chiudendo questo banner, scorrendo questa pagina, cliccando su un link o proseguendo la navigazione in altra maniera, acconsenti all’uso dei cookie.

Some contents or functionalities here are not available due to your cookie preferences!

This happens because the functionality/content marked as “%SERVICE_NAME%” uses cookies that you choosed to keep disabled. In order to view this content or use this functionality, please enable cookies: click here to open your cookie preferences.