Tortellini al prosciutto di Parma

Fresh Pasta Fresh Filled Pasta
Pasta Garofalo - Tortellini al prosciutto di Parma
  • Cooking Time

    2 minutes

  • Weight

    230 g

  • Line

    Fresh Filled Pasta

Thoughts and inspirations

According to some, tortellini were first made in Castelfranco Emilia in the 13th century as a tribute of the Locanda Corona's innkeeper to the beauty of a noblewoman who came to stay there.
Spying her from the keyhole, he wanted to reproduce the perfect shape of her navel in a pasta shape filled with meat and ham.
Others believe the same legend is linked instead to the beauty of the goddess Venus.
Tradition has it that they are served in capon or chicken broth.

How Garofalo Is Made

We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.

How Garofalo Is Made


Fresh EGG pasta 55% (soft WHEAT flour, EGG 15% of the total, durum WHEAT semolina),
pork 22%,
Parma ham 9%,
breadcrumbs (WHEAT),
Grana Padano PDO (MILK, EGG),
meat extract,


It may contain SOY and MUSTARD

Nutrition facts
per 100g

  • Energy1229 kJ / 292kcal
  • Fat
    of which saturated
    9.4 g
  • Carbohydrates
    of which sugars
    34 g
  • Fibre1.6 g
  • Protein17 g
  • Salt1.2 g

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