Chestnuts became a fundamental ingredient in Tuscan cuisine during the years of famine and poverty in that region, as chestnuts are able to withstand harsh climates. The chestnuts we use to infuse the dough of our pumpkin tortelloni are grown in the Tuscan mountains, where they are then collected and dried over a chestnut-wood fire for forty days in a little hut in the woods called a metato.
Italians also love using zucca, or pumpkin, in cooking so much, that they are actually the 8th largest producer of pumpkins in the world. Pumpkins are especially loved in Venice, where they have been grown 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.
We top our tortelloni with toasted hazelnuts, Pecorino cheese and a beautiful sage butter. Together, these garnishes enhance the sweetness of the pumpkin in the tortelloni.
Ingredients: Fresh pasta (Wheat flour, Chestnut, Egg, Durum wheat flour, Salt), Pumpkin, Ricotta, Italian grated cheese, Breadcrumbs (Wheat), Salt, Nutmeg
Garnish ingredients: Hazelnuts, Butter, Sage, Parmesan
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