Tortellini in brodo di cappone con panna d'affioramento

Redazione

A legendary dry version of a local staple. The Tortellini, tiny in size with millimeter-thin pasta sheets, enclose the traditional, savory raw filling. They are cooked in reduced capon broth, but the dish reaches its apotheosis in the à la minute emulsification with liquid cream from the cream rising to the surface, obtained from the raw milk of the evening milking. The experience is opulent and velvety, with a sweet, lactic richness that enhances the meat’s spiced savoriness.