Butter and sage tortelloni are the excellence of the agritourism. They are homemade pasta with a thin pasta dough which brings out the filling of our sheep’s milk ricotta and chards. The plate is seasoned with a little butter and a sage leaf in order to keep the flavors of ricotta.

Round shape dumplings with ricotta and spinach held together by a pinch of flour and a bit of Parmesan cheese, seasoned with just a little butter in order to bring out the flavors of locally sourced products. In season you can even find those made with pumpkin, that comes also from our area.

Handmade noodles following the traditional method of Modena’s Razdore, eggs are from breeding farm and flour from the old mill stone palettes that still grinds. The wild boar that gives flavor to the sauce also comes from reserves of the territories of Marano sul Panaro.