Tuesday, March 20, 2012
Tortelli verdi (green tortelli) are the most typical first dish of the Reggio Emilia cuisine.
The filling, called "pesto", varies from zone to zone and also from each family. Basically it is made with cooked spinach and Swiss chard, together with spices, cheese or ricotta.
They are served rubbed with some butter while they're hot and sprinkled with grated Parmesan cheese. No other sauces are allowed by tradition, you're warned ;)
(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)
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