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"Prince of Pumpkins" Tortelloni with Garlic Oil & Rosemary Pangrattato (ve.)

Did you know that Italians adore the delightfully sweet and vibrant flesh of pumpkin in their pasta dishes? In fact, so amorous is il bae paese for a cube or two of zucca (pumpkin) that they have laid claim to the notable title of 8th largest pumpkin producer in the world, with Venice even growing them since the 5th century. Tortelloni with pumpkin is a speciality of the regions surrounding the river Po, which includes the provinces of Mantova and Cremona. The exact origin of pumpkin tortelloni is hotly debated, as both Mantova and Ferrara have early records of this dish, and both therefore take credit.

This week, in a nod to reports of veganism surging 600% (albeit not in Italy, where veganism remains something of a misunderstood phenomenon), we’ve even created a vegan dish, with the tortelloni a pasta bianca (white, or egg-free pasta) and topping with a drizzle of garlic oil and a fragrant rosemary pangrattato. These are the perfect addition to enhance the sweetness of the pumpkin in our tempting tortelloni, which, this week, we give the moniker ''Prince of Pumpkins'' in homage to their beautiful zucca filling, the crown jewel of the North Italian harvest for centuries. 

Allergens in bold and underlined

Pumpking Tortelloni: (Pasta 56%): Wheat Flour, Water, Salt. Filling (44%): Pumpkin (82%), Breadcrumbs (Wheat Flour, Salt, Yeast), Salt, Sage. 

Garlic Oil: Extra Virgin Olive Oil, Dehyrdated Garlic, Natural Garlic Flavoring

Rosemary Pangrattato: Breadcrumbs (Wheat), Olive Oil, Rosemary, Salt, Black Pepper

Coming soon...

Pumpkin Tortelloni: 165g, 213kCal (per 100g)

Garlic Oil: 25g, 82kCal (per portion)

Rosemary Pangrattato: 4g, 29kCal (per portion)

Please note the above nutritional guidance is based on our estimates only.

Story

Did you know that Italians adore the delightfully sweet and vibrant flesh of pumpkin in their pasta dishes? In fact, so amorous is il bae paese for a cube or two of zucca (pumpkin) that they have laid claim to the notable title of 8th largest pumpkin producer in the world, with Venice even growing them since the 5th century. Tortelloni with pumpkin is a speciality of the regions surrounding the river Po, which includes the provinces of Mantova and Cremona. The exact origin of pumpkin tortelloni is hotly debated, as both Mantova and Ferrara have early records of this dish, and both therefore take credit.

This week, in a nod to reports of veganism surging 600% (albeit not in Italy, where veganism remains something of a misunderstood phenomenon), we’ve even created a vegan dish, with the tortelloni a pasta bianca (white, or egg-free pasta) and topping with a drizzle of garlic oil and a fragrant rosemary pangrattato. These are the perfect addition to enhance the sweetness of the pumpkin in our tempting tortelloni, which, this week, we give the moniker ''Prince of Pumpkins'' in homage to their beautiful zucca filling, the crown jewel of the North Italian harvest for centuries. 

Ingredients

Allergens in bold and underlined

Pumpking Tortelloni: (Pasta 56%): Wheat Flour, Water, Salt. Filling (44%): Pumpkin (82%), Breadcrumbs (Wheat Flour, Salt, Yeast), Salt, Sage. 

Garlic Oil: Extra Virgin Olive Oil, Dehyrdated Garlic, Natural Garlic Flavoring

Rosemary Pangrattato: Breadcrumbs (Wheat), Olive Oil, Rosemary, Salt, Black Pepper

Menu Card

Coming soon...

Nutrition 

Pumpkin Tortelloni: 165g, 213kCal (per 100g)

Garlic Oil: 25g, 82kCal (per portion)

Rosemary Pangrattato: 4g, 29kCal (per portion)

Please note the above nutritional guidance is based on our estimates only.