Tortelli di Zucca al Burro e Salvia

Tortelli di Zucca al Burro e Salvia is a classic stuffed pasta dish from the Lombardy and Veneto regions of Italy, with particularly strong ties to the town of Valeggio sul Mincio. The dish is traditionally served during the autumn harvest and is a staple of Mantuan cuisine.

The filling consists of roasted or boiled pumpkin (zucca), typically combined with crushed amaretti biscuits, grated Parmigiano-Reggiano, nutmeg, and sometimes a hint of mostarda (candied fruit in mustard syrup) for a sweet-spicy contrast. The pasta dough is a simple egg-based sheet, cut into squares or rectangles and folded into tortelli. The sauce is a minimalistic pairing of melted butter and fresh sage leaves, allowing the sweet, savory filling to remain the star.

A great version achieves a delicate balance: the pasta is thin and tender, the filling is creamy and not overly sweet, and the butter-sage sauce is nutty and aromatic without being greasy. At Ristorante Alla Borsa in Valeggio sul Mincio, the dish is prepared with local precision, as noted by the creator *Habemus Fame*, who praised its "perfectly al dente pasta and the subtle sweetness of the pumpkin." Regional variations exist; in some areas, the tortelli are larger and served with a dusting of cinnamon, while others omit the amaretti for a more savory profile. The dish remains a beloved symbol of Mantuan culinary heritage.