COOKING CLASS IN EMILIA-ROMAGNA: TORTELLI DI ZUCCA

Description

What are Tortelli di Zucca

Tortelli di Zucca is one of the most iconic dishes of Emilia-Romagna. It originates from the rural areas of the Po Valley, especially around Reggio Emilia and Mantua, where peasant cuisine meets refined Renaissance influences.

What makes it unique? A perfect balance between sweet and savory.

Pumpkin, amaretti, mostarda, Parmigiano Reggiano: simple ingredients that together tell the story of a region.
It’s not just a first course. It’s tradition, family, and identity. If you truly want to understand a place, you need to sit at its table.

In Reggiolo, in the heart of the Bassa Reggiana, among quiet fields and endless horizons, tradition is not told—it is lived.
This village, shaped by the history of the Gonzaga family, preserves a culture made of simple gestures passed down over time.

And everything starts in the kitchen.

ANYWAYS EXPERIENCE: Cooking Class – Learn to make Tortelli di Zucca by hand

This is not just a cooking class in Emilia-Romagna. It’s a ritual.

During this experience, you will discover what “traditional Emilian cuisine” really means. You will step into the kitchen with the Confraternita dei Tortelli di Zucca – the guardians of the traditional recipe—and literally get your hands in the dough.

During this experience, you will learn:

how to roll pasta dough by hand—thin and resilient
how to prepare the perfect filling
how to close each tortello using the traditional technique

Closing a tortello is almost like meditation. It requires skill, patience, and respect.

And once everything is ready, you will sit down and enjoy what you created with your own hands.

An authentic experience in Emilia

This is not a cooking class for tourists. Here, you will find a community that preserves and passes on a centuries-old tradition.
In the countryside of the Bassa Reggiana, you will experience something convivial, real, and authentic.

Get your hands in the dough.
Discover Italian cuisine like never before.