Svizzera Ripiena di Tortellini di Prosciutto Crudo e Parmigiano

**Svizzera Ripiena di Tortellini di Prosciutto Crudo e Parmigiano**

The Svizzera Ripiena di Tortellini di Prosciutto Crudo e Parmigiano is a refined Italian dish that reimagines the classic tortellini as a layered, rolled composition. Its name, “stuffed Swiss roll,” refers to the physical structure: tortellini filled with prosciutto crudo and Parmigiano-Reggiano are arranged in a cylindrical, spiral-like bake, then sliced to reveal concentric rings of pasta and filling. While the dish borrows its name from the rolled Swiss cake, its savory execution is firmly rooted in Emilia-Romagna’s pasta tradition.

Key ingredients include fresh egg pasta dough, high-quality prosciutto crudo (aged raw ham), and aged Parmigiano-Reggiano. The tortellini are typically filled with a mixture of finely chopped prosciutto, Parmesan, and sometimes nutmeg or ricotta, then poached. They are then layered into a buttered baking dish, often enriched with béchamel or a light cream sauce, and baked until golden. A great version is distinguished by tender, thin pasta that does not overcook, a balanced filling where the saltiness of prosciutto complements the nutty Parmesan, and a clean, even spiral when sliced. The texture should be creamy inside yet crisp at the edges.

Regional variations are minimal; the dish is a contemporary creation. A notable rendition is served at Brunelli in Montalcino, Italy, as introduced by visiting chef Max Mariola. There, the tortellini are made in-house, and the dish is finished with a drizzle of aged balsamic vinegar. The precise technique—and the name itself—remains unique to that venue, showcasing how traditional stuffed pasta can be repurposed into a striking, modern presentation.