'Balanzoni' from Bologna
Large tortelli made from a green dough, colored by spinach, chards and cime di rapa.
The filling consists of ricotta, mortadella, wild garlic, grated cheese and spices (vegetarian on request)
To be accompanied with butter and grated Parmigiano-Reggiano.
They are typical of Bologna, the capital city of pasta fresca.
Large tortelli made from a green dough, colored by spinach, chards and cime di rapa.
The filling consists of ricotta, mortadella, wild garlic, grated cheese and spices (vegetarian on request)
To be accompanied with butter and grated Parmigiano-Reggiano.
They are typical of Bologna, the capital city of pasta fresca.
Large tortelli made from a green dough, colored by spinach, chards and cime di rapa.
The filling consists of ricotta, mortadella, wild garlic, grated cheese and spices (vegetarian on request)
To be accompanied with butter and grated Parmigiano-Reggiano.
They are typical of Bologna, the capital city of pasta fresca.
2 portions per box (weight varies depending on type of pasta, filling, seasoning, etc.)
Ingredients
For the dough: wheat flour, fresh eggs, spinach, chards, cime di rapa, olive oil.
For the filling: eggs, cow milk ricotta, mortadella (pork meat), pistachios, Parmigiano Reggiano, wild garlic, spices, salt.
ALLERGENS: CELERY, EGG, WHEAT, MILK, WALNUTS, PISTACHIOS