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Would you like a good Passatelli with Parmigiano Reggiano dish but the idea of a hot broth during summer makes you turnoff? Well, there is a solution: Passatelli with Parmigiano Reggiano salad. A cold pasta salad!? Oh yes.

If you want a dish that is quick delicate and tasty at the same time, balanzoni with zucchini is the perfect recipe. The reason-why? the filling’s delicate taste (with mortadella ricotta and spinach) perfectly balances zucchini’s freshness: a perfect summerd dish! do you want to find out how to make it? Here it is all you need.

According to the tradition Passatelli have to be eaten strictly in broth, but, however, as years go by there are more and more different recipes, preparing them with the most various seasonings and combinations. For instance, have you ever tried them with asparagus’ cream, goat cheese and sausage?

Are you bored of the classic tortellini with broth or cream? Today we will reveal a really simple recipe, that you have perhaps not tried yet: tortellini with ragù! At a first glance it may seem corny, but this dish is a concentrate of taste. Further it is loved both by adults and children.

During spring tortellini in broth can be not so ideal. As temperature gets warmer it is better to choose simple recipes, fresh and delicate, able to truly highlight the season. Have you ever tried tortellini with cream, cooked ham and fresh peas?

Together with spring here comes new ingredients, delicate and original, perfect to be tested in the kitchen. Today we want to combine the Tortellini Modena tasty tradition, with the delicate and original taste of peas along with crunchy cured ham. What’s better?