These are not the usual tortelli sautéed with sliced zucchini. Inside they contain all the flavor of a lobster, fresh and tasty as freshly caught, with the pastry that melts in your mouth. They are made by Corrado Zamboni, who works in the workshop La Sfoglia in Reggio Emilia, founded by her mother Laura Gasparini in 1981. In this small temple of homemade pasta, Corrado started working very young.
Today, thanks to long years of hard work, Corrado Zamboni is considered Chef Tortellista. He describes his work. "The combination of tradition and innovation is the key to all my proposals. I like to experiment, combine ingredients that appear to have nothing in common but that if mixed together in the right doses, they can create particular tastes that are right for everybody" .
Thanks to the creativity and passion of Chef Tortellista, in addition to cappelletti with meat, he creates the pumpkin ravioli and tortelli with mojito, figs and rum, mango. All made by hand. I tasted those stuffed with lobster, potato, salt and pepper and tarragon. And I guarantee that the flavor will leave great and lasting impressions.