Tortellini with raw ham Langhe cuisine g250

Cucina delle langhe

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INGREDIANTS:

INGREDIENTS OF THE PASTA 55%: Flour of grain tender type "00", semolina of grain hard, egg 14.8%, water, vegetable fiber (citrus, chicory and legumes, flavorings)
FILLING INGREDIENTS 40%: raw ham 34.6% (pork, salt, natural flavorings), beef,bread crumbs, cheese, cooked ham (pork, water, salt, dextrose and sucrose sugars), cooked salami (pork, salt, spices), onions 0.4%, carrots 0.25%, salt, spices. Sprinkle with rice cream. It may contain traces of nuts, fish, soy.

DESCRIPTION:

Tortellini are a stuffed egg pasta, typical of Bologna and Modena. The name tortellino derives from the diminutive of tortello, from the Italian cake. The first traces of the tortellino date back to a parchment of 1112, as well as to a bull of Pope Alexander III of 1169. The first recipes of which there is a written trace date back to the fourteenth century.

A testimony of the meat filling comes to us from the fifteenth century, when the cook Maestro Martino describes in detail the preparation of the meat filling of a particular ravioli designed to be prepared in meat time, that is the period of the year in which it was granted, from religious rules, meat intake.

The use of mortadella and prosciutto in the filling of tortellini is testified from the 19th century on.

This is the traditional version stuffed with raw ham.

NUTRITIONAL VALUES for 100 gr

POWER	1279 kJ - 304kcal
FATS	8.5 g
of which saturated fatty acids	3.9 g
CARBOHYDRATES	41 g
of which sugars	0 g

PROTEIN	15 g
SALT	3.2 g

THE MANUFACTURER:

The cuisine of the Langhe is a pasta factory born in 1984 in Dogliani, in the heart of the Langhe, a wonderful area in the heart of Piedmont that offers a unique food and wine tradition. Since its foundation, and in compliance with the most careful farming tradition, the pasta factory has grown. From a small shop it has become a company, managed by the third generation of the family, which has increased production while maintaining the same spirit and passion as always, respecting the classic recipes of grandmothers to produce their pasta.

Cucina delle Langhe produces its range of products only with the best raw materials: eggs from free-range hens, strictly Italian flour, fillings prepared with 100% Piedmontese breed meat, DOP cheeses, such as Roccaverano, Raschera and Gorgonzola and quality vegetables that are found in the area and only in a few periods of the year.

The producer's mission is to combine passion with the quality of the raw material, paying great attention to preserving the history and tradition of the Langhe.