It is named for the presence of balsamitafilling, an aromatic herb called locally 'bitter herb'. The other filling ingredients are herbs, parmesan cheese, bread crumbs, eggs, nutmeg, sage, onion, garlic and salt. Preparing fresh pasta is still a traditional recipe with 10 eggs per kg of flour. About the film obtained is the filling, folding and closing hand, to get well for tortello characteristically flattened triangular.[1]
Once cooked in salt water, the tortelli served with sprinkled with parmesan cheese and a tablespoon of melted butter flavored with sage.
Annually, in the third week of June, in Castel Goffredo, there is the traditional "Feast of the Tortello amaro of Castel Goffredo."
Polettini, Paolo (2004). Il gioco dell'erba amara (in Italian). Viadana. ISBN978-88-87942-95-8.{{cite book}}: CS1 maint: location missing publisher (link)
