Tortelloni originate from Modena, a city in the Emilia-Romagna region of Italy. The exact origin of the shape is widely disputed, but one theory is tortelloni were meant to replicate the shape of a turtle shell, which is famously displayed throughout Modena’s 17th century architecture.
Ancestors of the truffle have been used in Italian cooking since ancient times, with the first mention of them being in 2nd century, AD. Ancient Romans used them to enhance flavour in their banquets. Roman banquets, known as “convivium”, were a well-established tradition in ancient Rome. There were 3 types: “epulum”, a public feast, “cena”, typically a private dinner eaten in mid-afternoon and “comissatio” a private drinking party.
We source our truffles from the truffle-rich countryside of Umbria & pair them with beautiful, marbled beef to create the ultimate earthy, rich & flavourful filling. Our tortelloni are complemented by truffle butter and almonds, bringing you a moment of eating that will seem as extravagantly indulgent as it will elegant. Just how it should be.
Ingredients and Nutrition
Beef and Black Truffle Chestnut Tortelloni (200g, 470kCal): Pasta (56%): Wheat flour, Egg, Chestnut Flour (14%), Salt, Water
Filling (44%): Beef (45%), Carrot, Onion, Celery, Italian Grated Cheese (Milk, Salt, Rennet), Red wine (Sulphites), Olive oil, Rosemary, Salt, Black pepper, Black truffle cream (0.1%) (Black truffle- Tuber aestivum, Truffle Juice, Salt, Natural truffle flavouring).
Garnish Ingredients: Truffle Butter (25g, 150kCal): (Butter, Milk, Black Truffle, Salt, Black Pepper)
Almonds (8g, 50kCal): Almonds (Nuts)
Find the recipe card here
Marbled Beef & Truffle Tortelloni with Truffle Butter & Almonds
|Marbled Beef & Truffle Tortelloni||200g||470kCal|
Please note the above nutritional guidance is based on our estimates only.