Park Fola restaurant is situated in Albinea in the heart of rich traditional Reggiana culinary traditions. Since 2013, the restaurant has been managed by a social cooperative called ‘Sottovoce’ – a dream fulfilled where good food and solidarity going hand in hand. Their recipe has a new creative take on a traditional dish: tortelli with a new colour and a new filling.

Ingredients for 6 people

For the dough:

4 ounces of white flour

Red turnip puree

3 eggs and a pinch of salt

For the filling:

Red radicchio from Treviso and smoked scamorza cheese

For seasoning:

Speck, butter and Parmigiano Reggiano

To give the dough a nice red colour, mix in the flour, beetroot (that has already been puréed into a creamy consistency) and then the eggs, one at a time, so you obtain a smooth and elastic dough. Let it stand for at least 30 minutes.

Meanwhile, cook the red radicchio in the oven with a little olive oil and transfer it to a frying pan whose base is filled with red onions from Tropea. The raddichio will be ready when all until crispy the vegetable moisture will be dried out. Allow to cool, then add the chopped smoked scamorza. Now the stuffing is prepared.

Now you are ready to make the cappellacci: use your imagination to decide the on the shape! From a traditional rectangular or round shape with the help of a pasta cutter or you can even make cappellettoni!

Then put into the pan diced speck and carefully toss the contents; when finished, remove everything from the pan and put it to one side. Put the butter in the pan and add your cappellacci (having already cooked them in salty water), add the crispy speck and a generous sprinkling of grated Parmigiano Reggiano and serve while hot.