Pasta has always been a very appealing gastronomic format, especially when it comes to egg pasta, and even better if we talk about the complex and varied world of stuffed pasta. We have numerous examples of stuffed pasta in the recipe books of the ancient world, including those that are at the origin of Italian cuisine, such as the famous book by Maestro Martino da Como, written in the 14th century.

Nowadays the offer is very wide and ranges from happy and perfect executions of the classics to more innovative interpretations. Perfection? Two factors: rebirth of artisanal techniques (whose higher cost does not represent an element that discourages ever-widening niche consumption) and the passionate selection of the raw material.

It seems like a detail, but the revolution is not very Copernican in two. If once the “inside” was not always valued, now the work on the filling has become an exasperated search for quality. Here are the super eggs, or the refined meat of the Romagna blackberry to make memorable tortellini. The creatives also got involved and, faithful to their role, first of all reversed the formats. This is where the chickpeas come from and are filled with a large egg pasta or, again, all the classic flavors of carbonara enclosed in a simple tortello.

The Tortellini recipe by Annibale Mastroddi, Antica Macelleria Annibale – Rome

«The Romans love good things and therefore also tortellini», explains Annibale Mastroddi, guru butcher with a shop in via Ripetta. «My wife Fiorenza rolls out a thin pastry».