Ingredients (for 6 people):

pastry (3 eggs),

For the filling:

200 g chestnuts purée,

100 g di mashed bologna,

100 g di grated Parmigiano Reggiano,

a pinch of nutmeg,

salt and pepper.

for the sauce: parsley, summer savory, chive, marjoram, mushrooms, 1/2 finely ground garlic clove.

Preparation (difficult -  45 min.): 

Mix the ingredinets of the filling.

Fill tortellacci with a rich portion of mixture.

Seal the border of each tortellaccio with your finger.

Cook in salted boiling water. Add a spoon of oil in the water before straining.
Dress with ground herbs and mushrooms, oil and some broth.

Wines:

Regional wine: Pinot Bianco D.O.C. Maturo Colli Bolognesi – Emilia

National wine: Sauvignon D.O.C. Colli Euganei – Veneto

Foreign wine: Gewurztraminer A.O.C. – Alsazia, Francia.

Recipe supplied by: Consorzio Castanicoltori di Castel del Rio c/o comunità Montana della Valle del Santerno.
Via Mengoni, 2 40025 Fontanelice (Bo).