Making sausage is a difficult process, particularly the art of sausage twisting - there's a real knack to creating a proper salsiccia (twist), which Italians have definitely mastered. Sausage was first mentioned in history between 600-500 BC, when it was discovered that salt could preserve meat for longer. Tortelloni originate from the Emilia region in Italy, in particular, Bologna and Modena, where they have been making tortelloni and filling them with cured meat since the 1500s.
This week, our sausage and ricotta tortelloni is accompanied by butter and sage sauce ('burro e salvia' in Italian), toasted hazelnuts from the Piemonte region of Italy, and ricotta salata. “Piemonte”, or “Piedmont” in English, literally means “foot of the mountain”, which is appropriately named, since Piemonte sits at the foot of the Alps. During the autumn, this region provides the perfect climate for the harvest and drying of hazelnuts and is one of the largest producers in the world.
Ingredients: (allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Water), Italian sausage, Ricotta, Olive oil, Rosemary
Garnish Ingredients: Hazelnuts, Ricotta Salata