This filled pasta by Gratifico is made according to the traditional recipe from Bologna. Balanzoni pasta takes its name from the popular Carnival character of Doctor Balanzone; that’s why this dish is traditionally made during Carnival season.

Flawless, round, filled to the brim, plentiful. Their filling is special: ricotta, Mortadella, PDO Parmigiano Reggiano aged 30 months. Pasta is made with spinach and the company Gratifico uses all-purpose flour, durum wheat semolina and free range eggs.

Their filling mixes Ricotta whey cheese, traditionally found in Tortelloni, with the filling usually found in Tortellini; that’s why they are called “crazy tortelli”! The ideal solution for all those people that simply cannot choose.

All ingredients are fresh when processed; a prime-quality product is obtained also thanks to the innovative production technique created in collaboration with the CIRI agrifood centre of the University of Bologna.