Tortellini are a typical Italian first course. They belong to the group of filled pasta and are prepared in broth or dry. Characteristic of the Christmas period, they are widely consumed even during the cold season. The size may vary according to the production area. Being made of fresh egg pasta they have a yellow color, while the flavor depends on the thickness of the pasta.
When chewed they are full-bodied, with a more marked consistency at the closing point. There are no different types of tortellini, rather different customizations that depend on the cook / housewife who prepares them. Among the best known recipes we mention: tortellini in broth, tortellini with cream cheese and pepper, tortellini with meat sauce. Packaging with modified atmosphere trays (ATM).