From making and preserving Parmigiano Reggiano, to using it in incredible recipes, we wanted to experience all stages. Thankfully, the team from Parmigiano Reggiano let us join them in Parma. We discovered new ways to transform the simplest of dishes, but also created cheesy taste sensations. Take a look at our journey:
This is truly an art form. Chef Micaela Pellegrini took us through the steps of creating the perfectly intricate Tortelli from the filling, to the dough itself.
This light ricotta filling is a classic mixture in Northern Italy and is the perfect starter or light lunch.
The springy pasta dough is rolled into long sheets ready for the filling
The creamy filling is then transferred to the freshly rolled pasta sheets, just enough to fill a small parcel.
Simply fold the sheet of pasta over and cup each portion of tortelli, to remove any air in the parcels.
These tiny pasta cutters are a chefs essential in Italy, and who wouldn't want one? It gives the pasta a beautiful ridged effect and food that looks good will taste good also!
After boiling the pasta for 3 minutes you are left with tiny morsels filled with delicious Italian flavours. Get the full recipe right here: Ricotta, Radicchio, Parmigiano Reggiano and Porcini Mushroom Tortelli
Images courtesy of John Holdship