Tortelloni, Valtellina style

Our tortelloni contain all the typical flavours of Valtellina. A pasta sheet made with buckwheat flour conceals a filling of Casera PDO cheese, Savoy cabbage and bresaola (air-dried salted meat), to give you a taste of the true mountain flavour.

Features:
This pasta is made by rolling out sheets of a dough made of durum wheat semolina, soft wheat flour, egg, and water, with dark specks from buckwheat flour, then filled with a mixture of Savoy cabbage, Valtellina bresaola (air-dried salted meat), Caserta PDO cheese and other ingredients, folded by hand and then subjected to pasteurization and a modified atmosphere packaging process.

Cooking and condiment tips:
Great served with a Bitto cheese fondue, thyme and butter.

Cooking time: 1 to 2 minutes

Best before end: 21 dd