To prepare the carbonara tortelli, start with the filling: cut the guanciale into strips (1), place it in a pan (2), turn on the low heat and brown it until golden. As it cooks, collect the fat ...

8. Once the asparagus have been chilled mix it with the ricotta and add nutmeg, salt pepper and parmesan cheese and then stuff the square sheet of fresh pasta and give it a tortelli shape. 9. Bring ...

Tortelli di Zucca (pumpkin filled pasta) is one of the most symbolic dishes in Mantuan cuisine and is made with the most typical ingredients in the territory. The distinguishing feature of this ...