Taste and atmosphere
About
A traditional half-moon shaped pasta native to Trentino-South Tyrol, filled with spinach and ricotta cheese.
Flavors, dishes and restaurants
Cuisine
Distinguished by its dark rye-flour dough, this filled pasta is highly popular in the alpine valleys of Trentino-South Tyrol. It is served with melted brown butter and grated parmesan. Discover local eateries on the Harita.
Ingredients
- 100g rye flour and 50g all-purpose flour
- 1 egg
- 150g fresh spinach (boiled and chopped)
- 100g ricotta cheese
- Melted butter and parmesan (for serving)
Preparation
- Combine the rye flour, white flour, egg, and a bit of warm water to make a firm dough.
- For the filling, mix the chopped spinach, ricotta, salt, and pepper together.
- Roll the dough out thin, cut into circles, and place a spoonful of filling in the center.
- Fold into half-moons, seal the edges, and cook in boiling salted water for 5 minutes.
Practical notes before you go
Visit
- Type
- Food
- Coordinates
- 46.4996° N, 11.3553° E
- Tip
- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
3
Food
Canederli (Knödel)
The most iconic dish of the Trentino-South Tyrol region, canederli are traditional bread dumplings made with stale bread and cured meats.
Food
Apple Strudel
Made with the world-famous apples of Trentino-South Tyrol , this apple strudel is a delicious local dessert scented with cinnamon.
Food
Polenta Valsugana
A traditional cornmeal dish that has sustained communities in the mountain villages of Trentino-South Tyrol for centuries.
Location on the map
Map
46.4996° N, 11.3553° E