Tortelli di Zucca alla Mantovana

Pumpkin and Parmigiano fill Davanti’s tortelli, with homemade sausage crumbs adding a savory topping. The cheese gives the sweet pumpkin a salty counterpoint, while the sausage adds a heartier finish to the filled pasta.

Tortelli di zucca are a defining pasta of Mantua in Lombardy. The provincial tourism office’s recipe pairs pumpkin with grated Grana Padano or Parmigiano Reggiano, showing the established place of pumpkin and hard cheese in the local filling. Chef Roberto’s preparation brings that pairing to the table with his homemade sausage crumbs.