Tortelloni Red Radicchio and Speck

The unmistakable taste of Italian red chicory is paired with the intense flavour of speck for a perfectly light and tasty combination, encased in a precious layer of bronze die pasta, specially made to embrace sauces and enhance the characteristics of the filling.

Average Nutritional Values

  • Energy 268 kcal; 1127 kJ
  • Proteins 11,2 g
  • Carbohydrates 34,9 g
  • Lipids 8,5 g
  • Fibre 3,6 g


For the pasta

Soft wheat flour, eggs, durum wheat semolina.

For the filling

Ricotta, red chicory 13.4%, dehydrated potatoes, vegetable oil and fat, speck 9.4%, whey, salt, vegetable fibre, onion, butter, flavourings.

Our advices

Add the tortelloni to a large pan of salted water as soon as it comes to the boil, and cook for 4/5 minutes.


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