When you talk about stuffed pasta, you can't miss tortelli d'Erbetta. It is a great meatless dish from the tradition of Parma with ancient roots, originally intended for Christmas Eve so as not to eat meat before the holidays, which then became the meatless dish par excellence. In Emilia-Romagna, these tortelli have become a real staple. There is no trattoria that does not offer them and no amateur chef who cannot make them, thanks also to the good ingredients such as Parmigiano Reggiano, butter and the numerous herbs from the hills of the Emilian Apennines.
Ingredients
Ingredients pasta: soft wheat flour type 00, durum wheat semolina, pasteurised whole eggs cat. A, water, salt, antioxidant E300.
Ingredients pasta filling: cow ricotta (milk, whey, salt), milk cream, parmesan cheese dop (milk, rennet, salt), herbs, potato flakes, salt, pepper, nutmeg, preservative E202.May contain traces of: Celery, almonds, soy.
Nutritional information
Average nutritional information per 100g
Energy |
1117 kJ / 268 kcal |
Fats |
10 g |
thereof saturated fatty acids |
4 g |
Carbohydrates |
31 g |
| thereof sugar |
2 g
|
Protein |
13 g |
| Salt |
0 g |
LA FOJEDA
Responsible food business operator: B2P FOOD s.r.l., Strada Traversante S.Leonardo, 13/A - 43122 PARMA (PR) - Italy
Puff pastry is called La Fojeda in the dialect of Parma. La Fojeda is not just fresh puff pastry, but history, culture, sharing the joy of life with loved ones and friends.
With La Fojeda I offer you a piece of history, typical pasta dishes of Parma and Reggio Emilia for your palate, your soul and your conviviality.
The historical brand "La Fojeda", which has existed since 1975, has become synonymous over time with high quality craftsmanship in the production of fresh filled pasta, gnocchi and the potato pearls chicche.
A brand that, out of conviction, focuses on quality and the selection of first-class raw materials such as flour, eggs, meat and vegetables from local producers in order to provide consumers with a tasty experience. Only Parmesan cheese matured for over 24 months is used for the dough, and they have been awarded the special prestigious designation of "Anolini al Parmigiano Reggiano" by the Protective Consortium.
"La Fojeda offers a wide range of choices to satisfy the increasingly diverse needs of the end consumer, always remaining faithful to the desire to offer a product characterised by quality raw materials, taste and aesthetics.
Go to producer
Tips
The Tortelli di Erbetta taste in their simplicity. In fact, the condiment par excellence is melted butter with a touch of sage, which enhances the flavour of the herbs of the filling. Finally, inevitably, a rain of Parmigiano Reggiano grated at the moment.
Note: This product can be frozen.
