Tortello di Ossobuco Podolico Prugne ed Erbe Amare

The tortello di ossobuco podolico prugne ed erbe amare is a filled pasta dish that originated in Calabria, Italy, and is a signature creation at Osteria Zero in Taurianova. The dish was featured on the program *Cosa mangiamo oggi?*, where it was praised for its complex interplay of rich, sweet, and bitter flavors. The tortello is defined by its filling, which combines braised ossobuco from the Podolica cattle breed—known for its lean, intensely beefy meat—with the sweetness of dried plums (prugne) and the sharpness of wild bitter herbs (erbe amare). A great version achieves a perfect balance: the tender, gelatinous ossobuco is shredded and bound with the fruit’s jammy texture, while the herbs cut through the richness. The pasta itself is thin and delicate, allowing the filling to remain the star. Regional variations across Italy might substitute the Podolica beef with other slow-cooked meats or use different dried fruits like figs or apricots, but the Calabrian original remains distinct for its use of local, pasture-raised Podolica beef and foraged bitter greens. Osteria Zero’s execution, as highlighted by *Cosa mangiamo oggi?*, is considered the benchmark, showcasing how traditional ingredients can be reimagined in a refined pasta format.