Tortellini al prosciutto di Parma
Originally from Emilia Romagna and now conquering palates all over Italy, Garofalo Tortellini al Prosciutto di Parma (Parma ham)are the perfect combination of the excellence of tradition, high-quality ingredients and a commitment to creating a healthy and good fresh stuffed pasta.
The Garofalo egg pasta enhances the traditional recipe because it is made with flour, semolina and 30% Italian eggs from free-range hens in compliance with the Animal Equality campaigns for the complete disuse of eggs from caged hens.
- Cooking Time
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.
Fresh EGG pasta 55% (soft WHEAT flour, EGG 15% of the total, durum WHEAT semolina),
Parma ham 9%,
Grana Padano PDO (MILK, EGG),
Contains gluten, may contain traces of soy, eggs, milk and derivatives
- Energy1229 kl / 292kcal
of which saturated9.4 g
of which sugars 34 g
- Fibre1.6 g
- Protein17 g
- Salt1.2 g