Tortelli di Carne con Crema di Parmigiano

Tortelli di Carne con Crema di Parmigiano is a traditional pasta dish from the Campania region of Italy, particularly associated with the town of Telese. The dish consists of handmade tortelli pasta filled with a savory meat mixture, typically featuring braised beef or pork, and is served with a rich, velvety crema di Parmigiano-Reggiano sauce.

The origins of tortelli di carne trace back to the peasant cooking traditions of central and southern Italy, where families would use leftover meats to create luxurious fillings for fresh pasta. A great version of this dish is distinguished by the quality of its pasta—thin yet sturdy enough to hold the filling without breaking—and the depth of flavor in the meat stuffing, which should be finely ground and seasoned with classic aromatics like garlic, rosemary, and nutmeg. The Parmigiano cream sauce must be silky and emulsified, coating each tortello without overwhelming the filling.

At Osteria Dozzi Teresa in Telese, Italy, the dish has been highlighted by food creator Jana Food Porn as a standout example of regional comfort food. The venue is praised for its adherence to traditional techniques, using locally sourced meats and aged Parmigiano-Reggiano. Regional variations may include the addition of spinach or ricotta to the filling, or a dusting of black truffle for a more luxurious presentation. The dish is best enjoyed fresh, paired with a robust red wine from the Campania region.