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Tortel Dols di Colorno

sweet sour pasta pillows

Tortel Dols di Colorno

Invented in the early 19th century by Duchess Maria-Louise's chef at the Palace of Colorno, Tortél Dóls di Colorno are tortelli filled with mostarda (made with quinces, pears and white pumpkin), breadcrumbs, cooked grape must, Parmigiano Reggiano cheese and plum jam, then topped with melted butter and more Parmesan.

The Confraternita del Tortél Dóls holds its annual Grand Gala in Colorno in early October.


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Pasta Shapes and Dishes

Text © Dana Facaros & Michael Pauls

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