The Laboratory
Our tortellini are produced in a small laboratory in the artisan area of Valeggio. A female pasta factory, led by the young Veronica, owner of the company, and by the expert hands of Enza.
In the kitchen, Ms. Enza prepares recipes for the delicate filling that makes the tortellini Sapori di Valeggio "rich inside". The choice of raw materials and their dosage is the result of a long experience in the best restaurants in the country. The best selected ingredients, cooked with passion and wisdom, are then enclosed in a very thin sheet, then knotted according to tradition.
In addition to the Tortellino di Valeggio handmade in the laboratory, Tortelloni, Pasta fresca and the original Risellino are also produced. Tradition and innovation meet in our laboratory as evidence of the birth of the organic line with the creation of the first organic certified Tortellino di Valeggio.
