Verona
3 hours
Verona: Tortellini Cooking Class and Lunch with Mamma Ivana
Learn how to cook tortellini from scratch in a homely atmosphere during this cooking class in Verona with Mamma Ivana. Enjoy your creations for lunch...
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History
Tortelli d'erbetta are Parma's green-filled counterpart to the meat pastas of Bologna and Piacenza, documented across the province's farm kitchens for centuries. Erbette, a tender local chard, sets them apart from spinach imitations. On the eve of San Giovanni each 23 June the city holds tortellate, communal tortelli feasts under the stars, a custom osterias and courtyards still keep.
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Tours, tastings and classes that match this page, bookable on GetYourGuide.
Parma
Guided tour · 2.5 hours
Bologna Food Tour, Tortellino Making Demo & Lunch
Dive into Bologna's soul: explore medieval markets, taste Mortadella & Parmigiano, watch a master "sfoglina" at work in a Sfoglia Show, and fold your...
from€91Check dates
Rome
2.5 - 3 hours
Rome: Pasta & Tiramisu Class with Fine Wine by the Vatican
Discover the secrets to making authentic homemade pasta and tiramisu from a local chef. The cooking class takes place in a locally loved restaurant,...
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Common allergens: Gluten, Egg, Milk
Make it at home
Ingredients
- 300g 00 flour and 3 eggs for the sfoglia
- 400g erbette or young chard leaves
- 300g fresh ricotta, drained
- 100g grated Parmigiano Reggiano, plus more to serve
- 1 egg yolk
- Nutmeg and salt
- 120g unsalted butter
Method
- Wilt the erbette in a covered pan with only their washing water, squeeze bone dry and chop finely.
- Mix the greens with ricotta, Parmigiano, yolk, nutmeg and salt into a firm filling.
- Roll the pasta thin, pipe walnut-sized mounds in rows, fold and cut into rectangles, sealing the edges with your fingers.
- Boil in well-salted water for 3 to 4 minutes until the pasta is tender at the seam.
- Melt the butter until it just smells nutty, coat the tortelli gently and serve buried in grated Parmigiano.
Tip from the editors. Drain the ricotta in a sieve for an hour first; a wet filling bursts the seams in the pot.
Where to eat tortelli d'erbetta
Tortelli d'erbetta in Parma
Trattoria Ai Due Platani ★ 4.7
Trattoria Ai Due Platani in Coloreto holds Gambero Rosso's Tre Gamberi and a Bib Gourmand, ten minutes from Parma and booked out weeks ahead for tortelli.
OrderTortelli d'erbetta, then cream gelato from the 1964 Carpigiani machine.
TipReserve well in advance, even midweek. Finish with the house cream gelato, churned in a 1964 Carpigiani machine the owners refuse to retire.
I Tri Siochett ★ 4.3
I Tri Siochett prices tortelli d'erbetta around nine euro and seconds under fifteen at Parma's edge, Bib Gourmand cooking at trattoria-of-old prices.
TryTortelli d'erbetta
TipMichelin files it under 'on a budget' and the menu agrees: pasta at 9 euro, mains topping out near 15.
Trattoria Antichi Sapori ★ 4.5
Trattoria Antichi Sapori's Bib Gourmand menu in Gaione holds tortelli at 12 euro and trippa alla parmigiana at 14, countryside prices ten minutes from Parma.
TryTortelli and trippa
TipWeekday lunch is the quiet, cheap slot; Sunday needs a booking and patience.
Trattoria Le Viole ★ 4.4
Trattoria Le Viole keeps its Michelin-listed tortelli at 12 euro and savarin at 14 north of Parma, white tablecloths without the white-tablecloth bill.
TryTortelli and savarin di riso
TipTwo courses and a glass lands around 30 euro; the savarin di riso at 14 euro is the order.
Trattoria Corrieri ★ 4.2
Trattoria Corrieri keeps full trattoria service running to midnight every night of the week, Parma's safest answer to a 22:30 arrival with an appetite.
TryTortelli and torta fritta to midnight
TipThe kitchen takes orders late without the reheated-tourist-menu trap; go for the torta fritta round even at 23:00.
More cities are in research. Want tortelli d'erbetta covered somewhere specific? Tell us where you want to eat.