Bright orange tortelloni egg pasta, coloured with tomato, and filled with salt cod. Suitable for peschatarians.


Cooking instructions:  poach for 4/5 minutes in an open pan with almost-boiling salted water. Separately, melt 40gr of butter (infused with sage) - or warm up some extra virgin olive oil with garlic. Remove the pasta from the water with a skimmer spoon, place on your plate and serve hot with the melted butter or oil drizzled on top.


Season with salt and pepper and enjoy!


Each portion contains approximately five pieces of pasta. One portion is sufficient with one person with a big appetite or a starter for two.

Salt cod tortelloni (approx 250gr)

1000 Grams
  • Ingredients for the pasta: 00 flour, pastorised eggs, tomant.

    Ingredients for the filling: Ricotta cheese, mascaropone cheese   potato and vegetable stock and salt.

    Allergens: possible traces of fish, crustaceous, celery, walnuts, or soya.