Chef inspiration
Rosette di Pasta Fresca alla Bolognese
This special balances mortadella, mozzarella, béchamel, and ricotta, bringing salt-cured depth, rounded savor, and soft, fresh dairy richness.
The story
About the dish
At the heart of Rosette di Pasta Fresca alla Bolognese are mortadella, mozzarella, béchamel, and ricotta. Gratinating it adds a browned, savory surface over the softer filling beneath. Taste it for salt-cured depth and rounded savor from mortadella, soft, fresh dairy richness from mozzarella, and a clear, distinctive flavor of its own from béchamel.
It opens a window onto Italy’s Food Valley, where filled pasta, long-cooked sauces, cured meats and aged cheeses carry strong local identities. On the plate, mortadella translates that context into salt-cured depth and rounded savor in the dish.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.