These tortellini ("turtlén"), based on a mixture of flour and eggs, are meticulously worked and rolled by expert hands, using rolling pins to achieve a thin sheet of pasta. The sheet is then cut into small squares, filled with meat stuffing, and folded into triangles which are twisted around the little finger to give them their characteristic shape. Served in a meat broth or with Parmigiano Reggiano cream, they hold a secret: quality and passion in respecting tradition.
