Ravioli, tortellini or cappelletti: innumerable variations of stuffed pasta enrich the menu in Italy. In Crema, in Lombardy, chefs swear by their tortelli: a crescent of dough folded with a filling of amaretti biscuits, crumbs, nutmeg, candied fruit and parmesan.

The peculiar shape and unusual filling of the pasta suggest that it has found its way from the east via Venice to the southwest of Lombardy.
There the Tortelli was long regarded as a dish for patron saints' festivities or weddings because of its precious spices.

Around the Ferragosto, on 15 August, the Tavole Cremasche association organises a convivial get-together for all those at home in Piazza Aldo Moro against the historical backdrop of the old town, with the tortelli at the centre.

Tastings - also of other local specialities like the Spongarda, a flat cake with almonds, grapes and spices, or the Torta Bertolina, a kind of fruit bread, predominantly from grapes - stand on the program. But also evening music events, a city run and a lottery.