Tortelli di Zucca con Fois e Salsa al Porto

Tortelli di Zucca con Fois e Salsa al Porto is a refined pasta dish from the Lombardy region of Italy, specifically associated with the town of Isola Dovarese. This variation elevates the classic pumpkin-filled tortelli by incorporating fois gras and a rich Port wine sauce, creating a luxurious balance of sweet, savory, and earthy flavors.

The dish’s origins lie in the traditional tortelli di zucca of Mantua, where a filling of roasted pumpkin, amaretti cookies, mustard fruit (mostarda), and Parmigiano-Reggiano is encased in fresh egg pasta. The key distinction of this version is the addition of fois gras, which adds a silky, buttery richness, and the substitution of a simple butter-and-sage sauce with a complex Salsa al Porto—a reduction of Port wine that lends sweetness and depth. A great version achieves a harmonious contrast: the tender pasta, the creamy, spiced pumpkin filling, and the velvety, wine-forward sauce, with the fois gras melting into the dish without overwhelming it.

At Caffè La Crepa in Isola Dovarese, as featured by the creator *Habemus Fame*, this dish is a signature example of the region’s cucina mantovana. The venue is known for its dedication to local ingredients and traditional techniques, and their preparation highlights the delicate interplay between the sweet pumpkin, the luxurious fois, and the fortified wine sauce. Regional variations may adjust the sweetness of the filling or the intensity of the Port reduction, but the core remains a celebration of Lombardy’s autumnal bounty and its legacy of refined pasta craftsmanship.