Tortelli aus Crema

Tortelli Cremaschi

Venetian traders brought almonds, nutmeg and mace to northern Italy in the 14th century. Clever cooks from the province of Cremona made a spicy-sweet filling for their tortelli by adding sultanas and candied lemon peel.
Once a dish for high holidays or weddings because of the expensive spices, today the pasta can be enjoyed every day. The best opportunity is the Tortelli &Tortelli festival in mid-August in Crema.


  • Mix the flour, egg, egg yolk and water to a firm dough.
  • A day before, mix all the remaining ingredients into a paste and put in the fridge overnight.
  • Roll out the dough to a sheet two to three millimetres thick and cut out circles with a glass.
  • Place some of the filling in the centre of the circles, moisten the edge with water, fold over and press down.
  • Simmer in salted water for 10 to 15 minutes.
  • Then serve with sage sautéed in butter and parmesan.

ngredients (for 2 people)

1 kg flour
1 Egg
1 gg yolk
1/2 l warm salted water
  350 g amaretti biscuits
  150 g grated parmesan
  100 g sultanas
50 g candied lemon peel
1 egg
1 mostaccino-biscuits*
1 EL breadcrumbs
3 El marsala

*Mostaccino are a speciality from Crema: a biscuit made of various spices such as cinnamon, mace, star anise and coriander.

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