What a fabulous day in the kitchen of Taverna Napoleone in Castlenuovo Rangone. Later this weekend, check back for a photographic step by step description of how their legendary tortelloni are made - by hand. Tortelloni pasta is a regional specialty of the Emilia Romagna region of Italy.
For now, I want you to enjoy the process with Chef Moss as he prepared my lunch - which naturally disappeared! On the menu: Tortelloni with Butter and Sage.
First step in the creation of this tasty dish is to prepare the tortelloni by cooking in gently boiling water just until the pasta floats to the surface.
The drained tortelloni goes into the pan and gets tossed until it is fully coated with sauce.
Chef Moss arranges the pasta at the plate's center, then dots the plate with a special aged balsamic vinegar prepared and bottled by Taverna Napoleone. 
Favoloso!
Grazie mille Chef Moss!
Taverna Napoleone
www.tavernanapoleone.net
