Totelli Class

In Italy, each region has its own specialty dishes. Tortelli is a type of filled pasta traditionally made in Emilia-Romagna and Tuscany. "Tortelli Verdi" (Tortelli with green filling) refers to Tortelli filled with spinach and Parmigiano Reggiano. The delicacy of the spinach enhances the flavor of Parmigiano Reggiano cheese, a typical cheese from this region. "Tortelli con la coda" (Tortelli with a tail) is a typical dish from Piacenza, which is part of the Emilia-Romagna region.

In this Tortelli class, we will learn to make Tortelli from scratch, which includes:

• Making the dough
• Making the filling
• Making pasta sheets
• Assembling and shaping using a tray (square shape)
• Shaping by hand: Tortelli Piacentini or Tortelli with a tail
• Freezing techniques
• Cooking and dish presentations

The class will be hands-on, covering everything from making the dough and pasta sheets to the shaping of Tortelli in two different methods. The class will be concluded with a cooking demonstration of these filled pastas.