TORTELLI OF CREMA

Tortelli of Crema are a first course that is common in Crema and in the surrounding territories. In particular, the area where tortelli are produced corresponds to the fifty-four parishes of Crema diocese, in fact outside of this area, this type of tortelli is almost unknown. Served dry, Tortelli are made with fresh pasta and a sweet filling prepared with chocolate amaretto biscuits, spices, candied citron, currants and the typical mostaccino, a spiced biscuit sold only by grocer’s shops in Crema. It’s common belief that the original recipe dates back to 1650 when the territory belonged to the Republic of Venice. In fact, some ingredients used for the filling were imported from the East, which at that time was a Venetian monopoly.