San Nicola is from Parma as…Potato Tortelli

When we savor potato tortelli, it brings to mind the Sunday lunches spent with grandparents, the embrace and warmth of family, the taste of ancient flavors…

The typical dough for potato tortelli is prepared by hand with eggs and flour, onto which the potato filling is placed, then folded and pressed along the edges with fingers to seal it

Once the dough is cut with a toothed wheel, the tortelli are cooked and seasoned. One of the most popular dressings in the Apennine area is obviously mushroom sauce!