Chef inspiration
Tortelli di Zucca alla Mantovana
This regional dish takes its main thread from Parmigiano, and the sensory cue is nutty salinity and concentrated dairy savor.
The story
About the dish
The Davanti announcement behind Tortelli di Zucca alla Mantovana names Parmigiano, prosciutto, caciotta, and pumpkin; the taste sets nutty salinity and concentrated dairy savor against salt-cured depth and rounded savor; one more cue comes from a savory, gently tangy cheese note.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.