Bitter tortelli of Castel Goffredo, history and recipe of a single dish – Italian Cuisine

The bitter tortelli are a typical dish of Castel Goffredo, in the province of Mantua. They are called so because of the particular grass that is put in the filling

The Italian culinary tradition is so rich that sometimes there are recipes that do not exceed the limits of a municipality. This is the case of the bitter tortelli of Castel Goffredo, an ancient dish and very "cooked" by the castellans, but until recently not very well known outside the home. The recent history of this small town in the province of Mantua is closely linked to that of stockings. Even today, most of the yarns and tights that cover the legs of thousands of women come right from here. However, the industrial dimension is relegated to the periphery. Crossing the narrow streets of the historic center, from the mouths of its inhabitants and from the menus of its trattorias, one realizes that it is rather this that dominates the scene. particular stuffed pasta.

Tortelli bitters, the origin of the name

They are called that for the presence in the filling of St. Peter's grass, also commonly known as "Bitter herb". The scientific name is Balsamita major, it blooms around the end of June, when the Saint's anniversary falls (June 29th). The plant is part of the family of aromatic-balsamic and has, as you may have guessed, a pleasant bitter aftertaste. The recipe has been handed down from generation to generation, but mostly orally. There is very little literature on this subject, apart from a few cookbooks preserved in the beliefs of older housewives who, they assure, have always made these tortelli.

It's a short step from pumpkin to bitter grass

In the nearby Mantova, the dough is filled with pumpkin and their tortelli are famous throughout Italy. Here, in Castel Goffredo, instead we put this particular grass that still grows spontaneously in the gardens and in the vegetable gardens of the houses. The idea of replace the cucurbitaceae with the aromatic plant it must have come to some housewife who, in times of thin, with the little she had, will have worked to create a new dish. The fame is not comparable to that of the Mantuan tortelli, but lately also bitter ravioli are starting to come out.

In the recipe "publishes" all the ingredients

Only some of the "risidure" (dialectal term to define the women who run the house) know the original recipe, which, however, they keep jealously secret to reserve the true dish to friends and relatives. The following is the public version. For the pastry it takes 300 grams of 00 flour, three eggs and one yolk. The ingredients for the stuffing are: 600 grams of herbs, 80 grams of butter, 50 grams of sage, an egg, an onion, a clove of garlic, 20 leaves of bitter herb, 40 grams of grated bread, 80 grams of grana padano, salt pepper and nutmeg.

Here's how to prepare the filling

First clean and blanch the herbs in salt water. Then drain them, trying to remove all the excess liquid, and cut them – not too fine – with the knife. Fry in butter the sage, onion and garlic. Once the herbs have also been seasoned, combine them in a bowl with the eggs, Grana Padano cheese, breadcrumbs, sage, onion and garlic, nutmeg, pepper and salt. Mix everything and finally add the raw chopped bitter herb. Prepare the dough of egg pasta cut into squares, fill with a teaspoon of filling and fold into a triangle. Cook in salted water and serve with a sprinkling of good grated cheese and a tablespoon of melted butter and crisp sage.

At the Tortello Amaro Festival in Castel Goffredo to eat the real ones

Foreigners have a single chance to be able to taste the truly original and is the Bitter Tortello Festival, scheduled this year from 13 to 16 June at the Parco la Fontanella. On this occasion the housewives themselves will get to work, offering those who are not local the chance to taste the real Tortelli Amari of Castel Goffredo or the Tortelli Amarissi, "Just like the castellans like". The rest of the menu will also be based on dishes cooked with this herb: braised pork with pork bitter polenta, bitter polenta with straccone cheese, Amarburgher with fries, Buon Umore cake, Bitter ice cream is GranitinAmara. For those who could not go to the party can always try them in some country restaurants, such as La Viola, La Pialla, Il Roccolo, or in neighboring towns such as the Selvole which is located in the hamlet of the same name, at the trattoria Da Laura in the Perosso hamlet, at the Agriturismo San Lorenzo in the hamlet of Casalpoglio.

Ecological sneakers for a green summer! – Italian Cuisine

Choose eco-friendly sneakers with conscience, not just for style: here are 5 international brands that pay attention to the environment

If the sneakers are the definitive shoes of 2019, it is the right time to make a choice that goes beyond the style. Every little gesture of ours affects the environment and it is never too late to perform conscientious actions even in everyday life from the moment we dress. From the use of the cloth bag to the glass water bottle, every day we can contribute to a cleaner future. Finally, in fashion, that sense of responsibility that unbridled consumerism has awakened fast fashion he fell asleep taking a direction conscious so as to feel the need to inaugurate the Vegan Fashion Week.

The world of ecological sneakers is a niche in the universe fashion which is rapidly growing thanks to the initiatives of big players such as Adidas in collaboration with Parley or with Stella McCartney or new brands that are very interesting internationally. Whether against plastic or against animal exploitation, the decision of the new pair of sneakers can be both ethical and stylish. Here are 5 brands for a summer green.

Veja – France

Based in Paris with production in Brazil, Veja's sneakers have won over celebrities thanks to the minimal cut e conscious. First of all Meghan Markle, ambassador of the ethical style, who, wearing the classic white model, boosted the search for the brand by 113%. A success that has reached the general public thanks to its peculiar business model that chooses not to invest in advertising, thus allowing affordable prices. In fact, Veja has chosen not to invest in advertising, thus guaranteeing a sustainable product with ecological, recyclable and recycled materials.

Yatay – Italy

From Italy, it is Umberto De Marco to create the ideal compromise between Italian style and sustainability with the Yatay brand, which takes its name from the South American palm. The primary vision is to offer a high quality sneaker with a contemporary design using materials that respect the environment. Each shoe is studied in every detail with coherence: from the upper in recyclable fabric to strings in organic cotton and Italian hemp to the sole in vegetable polyurethane and bio-plastics obtained from industrial waste. Also there PETA gave its approval, very significant recognition. Also, always with a view green, for each pair sold a tree is planted in collaboration with One Tree Planted. The footballer icon David Beckham and the superhero actor Avengers Benedict Cumberbatch I'm a fan of Yatay.

Womsh – Italy

Another national example is Womsh, 100% made in Italy, which creates zero impact and recyclable sneakers respecting the environment. Quality, design and craftsmanship combined with a love for nature are the bases for this captivating and green product. Thanks to the collaboration with Lifegate, Womsh participates in projects to offset and reduce CO2 emissions. In fact, 90% of the energy used by the company for production comes from renewable sources. They are recyclable sneakers that have already effectively led to tangible results: in 2018 alone they recycled 1500 pairs of Womsh with the project Betty's Garden, Supported by Esosport, transforming them into anti-fall floors for children's playgrounds. Not only: there is also the vegan line made with a particular fabric called apple-skin made using apple fibers and polyurethane, a valid alternative to animal materials.

Ahimsa – Brazil

When the founder Gabriel Silva discovers that he is suffering from type 1 diabetes mellitus, renounces his job as an airplane pilot and faces the disease with conscience starting from the food that leads him to become Vegan. The new needs together with the love for nature and animals, push him to create the brand of shoes Vegan Ahimsa, which since 2014 has produced in respect of the environment, confirming theonly 100% shoe factory Vegan in the world. With the main intent of not using animal materials, Ahimsa employs the Vegan Leather, or polyurethane, a material that is becoming increasingly sustainable, along with organic cotton canvas and cork.

Beyond Skin – United Kingdom

The English brand was born in 2001 from the need to combine style with philosophy cruelty-free. Achieves media attention thanks to Natalie Portman, which spontaneously assumes the role of ambassador believable wearing the Beyond Skin in the film "V for Vendetta”And the Golden Globes award ceremony. From here on the brand grows, maintains its headquarters in Brighton, while production with faux leather in polyurethane and recycled plastic without animal materials (silk is not found in satin fabrics to avoid cruelty on silkworms, for example) and waste of water passes to the factory in Spain in Alicante. Part of the company's proceeds is used in green projects in full consistency with the company philosophy. The sneakers, or better trainers, as they call them in UK, they are in a classic high model and adapt to every look. Be sure to browse the site to see the wide selection: shoe lovers are warned!

Rolls of veal and courgette tuna – Italian Cuisine

Try the recipe of veal and zucchini tuna rolls, a simple and easy to prepare summer dish.

Ingredients for 4 people

Preparation of veal and zucchini tuna rolls

1) Dice the fillets of tuna in oil and blend it together with the firm yolk chopped, the juice of the lemon, 6 tablespoons of extra virgin olive oil, a lightly ground coffee of pepper and a small handful of leaves of parsley washed and dried.

2) Wash up zucchini, cut and slice them thinly with the potato peeler, tuffale for a few moments in boiling salted water, drain and dry on several sheets of absorbent kitchen paper.

3) Spread the thin slices of carpaccio of veal on the cutting board and place a layer of zucchini on each. Roll the slices on themselves and trim the ends of the rolls obtained with an oblique cut.

4) Subdivide the veal and zucchini tuna rolls in individual dishes, cover them with a little of the tuna sauce that you have prepared and serve with the one left aside.