The original recipe goes back to 1584 when Giovan Batista Rossetti,
chef of “Lucrezia d’Este,” Princess of Ferrara (Emilia-Romagna),
published a cook book.

Since then this recipe has been a part of Emilia-Romagna’s cooking tradition.  
Gaetano Foiani, co-owner of Il Moro, was born only a few miles away from Ferrara. 
Foiani still remembers as a young kid how he helped his mother to prepare
this traditional, holiday-season home made pasta.

The Tortelloni are filled with (salty and sweet combinations) pumpkin, fruit mustard,
nutmeg, crushed amaretto cookies and then sautéed with a veal and beef
Bolognese sauce flavored with a touch of cinnamon, or in butter and sage