Melanzane, or Aubergine features across much of the Southern Mediterranean cooking and diets. In Italian cooking this vegetable features across a number of famous dishes. Classic Parmigiana layers aubergine with mozzarella and tomatoes. Two of Italy’s culinary powerhouses, Campagna and Sicily both lay claim to this dish because aubergines are plentiful in these regions as they grow extremely well under the hot sunny climate. We will never know where Parmigiana originates from, but we think our twist on this recipe – wrapping the Parmigiana filling in a hand folded tortelloni – is delicious. In our 5-minute recipe we add our classic tomato sauce which further brightens the dish as we slow cook it with basil and garlic. Parmesan finishes the dish perfectly with a salty kiss.
Recipe: Wild Boar Tortelloni with Spicy Tomato Sauce
Wild Boar or ‘Cinghiale’ is a classic Tuscan flavour. Often this dish is made as a slow cooked ragu mixed with a plain pasta. In
