Tortello amaro di Castel Goffredo

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Tortello amaro di Castelgoffredo

Tortello amaro di Castel Goffredo is a traditional Italian pasta dish originating from Castel Goffredo, a town in the province of Mantua, in the Lombardy region. This dish is particularly notable for its unique filling, which includes a mixture of amaro (bitter) herbs, giving it a distinctive flavor that sets it apart from other types of tortelli.

History

The origins of Tortello amaro di Castel Goffredo date back to the agricultural traditions of the area around Castel Goffredo. The use of bitter herbs in the filling reflects the local peasants' practice of utilizing available natural resources, including wild herbs, to create nourishing and flavorful dishes. This dish is deeply rooted in the local culture and is celebrated annually at the "Sagra del Tortello Amaro," a festival dedicated to this special pasta.

Ingredients

The primary ingredient of the tortello amaro filling is a blend of bitter herbs, which traditionally include chicory, dandelion, and borage, among others, depending on seasonal availability. These are combined with Parmigiano Reggiano cheese, breadcrumbs, and sometimes a touch of garlic or onion, to create a rich and complex flavor profile. The pasta dough is typically made from wheat flour, eggs, and water, resulting in a tender yet firm texture that encases the filling.

Preparation

To prepare Tortello amaro di Castel Goffredo, the bitter herbs are first cleaned, boiled, and then finely chopped. They are mixed with the grated Parmigiano Reggiano, breadcrumbs, and any additional flavorings to form the filling. This mixture is then enclosed in squares of pasta dough, and the edges are sealed to create the characteristic tortello shape. The tortelli are cooked in boiling water until they float to the surface, indicating they are done. They are usually served with melted butter and a sprinkle of Parmigiano Reggiano on top.

Cultural Significance

Tortello amaro di Castel Goffredo is more than just a culinary specialty; it represents the history and agricultural practices of the region. It showcases the creativity and resourcefulness of the local people in using what the land provides to create a dish that is both nutritious and flavorful. The annual festival celebrating this dish is a testament to its importance in the local community, drawing visitors from across Italy and beyond to experience its unique taste.

See Also

• Italian cuisine
• Pasta
• Mantua
• Lombardy