Laboratorio Tortellini®: a journey through the flavors of the sea!

Italian cuisine boasts a rich variety of seafood dishes, many of which have been reinterpreted by Laboratorio Tortellini® to provide a unique gastronomic experience. Here are some of the most representative products:

C26 – Tortelli with crab and lobster: These tortelli feature a rich filling of Argentine shrimp, with a soft and flavorful texture. The fresh pasta wraps the filling in a perfect embrace, offering a dish that enhances the flavors of the sea.
For a direct taste of these tortelli, check out and try our “starred” recipes:

• Tortelli with crab and lobster, ginger carrot velouté, pea coulis with vanilla, and crispy ventricina
• Tortelli with crab and lobster with Squid Ink Sauce, Bisque, Bergamot, and Purple Prawn

To learn more about our C26 – Tortelli with crab and lobster, dive into a sea of flavors with our tutorial Sapori in Corso #24: A dive into  flavors – Surgital!

C27 – Rettangoli with salmon and dill-pink dough: Enclosed in a pink pasta sheet made with tomato and beetroot, they offer a fresh and refined taste thanks to the salmon and dill filling.
Here are some ideas to enhance and add color to your recipes with this product:

• Rettangoli with salmon and dill-pink dough in a seafood broth with crispy vegetables
• Rettangoli with salmon and dill with tzatziki, leccino olive powder and date confit

C28 – Rettangoli with grouper: These rectangles feature a grouper-based filling, a prized fish that gives the dish a delicate and refined flavor.
To discover more, explore our recipes and be captivated by the taste:

• Rettangoli with grouper with shellfish, shrimp, and young peas ragù
• Rettangoli with grouper, fennel foam, crispy leek, and coffee powder
• Rettangoli with grouper on a velouté of wild asparagus stalks and potato skins, pith jam, tomato powder and crispy grouper skin

C35 – Citrus perfumed raviolacci with sea bass: These raviolacci combine the delicate taste of seabass with a hint of citrus, creating a perfect balance between sea and land. The fresh pasta encases the filling in a harmonious blend, offering a dish that enhances the flavors of the sea.
Be inspired by our recipes:

• Citrus perfumed raviolacci with sea bass and grilled tomato coulis, turmeric-seasoned potato cubes, sunflower seeds, and goji berries
• Citrus perfumed raviolacci with sea bass Turnip Tops Cream, Confit Tomatoes, and Smoked Provolone Drizzle
• Citrus perfumed raviolacci with sea bass, garlic sauce, toasted porcini mushrooms, broccoli and kale, hazelnut oil
• Citrus perfumed raviolacci with sea bass with borage and turnip broth with wild fennel fragrance, anchovies from the Gulf of Taranto and stracciatella cheese from Murgia Laertina with bread crusts and broad bean purée and cherry tomatoes…

C43 – Black Giganti with salmon: These combine the delicacy of ricotta with the refined taste of smoked salmon, encased in squid ink pasta.
Ideal for numerous recipes, with an authentic and bold flavor. Here are some examples:

• Giganti neri al salmone with extra virgin olive oil sea urchin sauce and lime baby cuttlefish teriyaki
• Black Giganti with salmon, fava bean cream, caciocavallo fondue, and saffron coral wafer

C49 – Tortelli with fish filling: These tortelli offer a complete taste experience, with a filling that recalls the flavors of the sea and fresh pasta that enhances its delicacy.
Check out our recipe: Tortelli with fish filling, tomato water, scorpionfish basil cream, and Taggiasca olive powder.

Explore also three exclusive restylings for your summer, designed to combine innovation, flavor, and quality: Laboratorio Tortellini®: three seafood restylings for your summer – Surgital!

The Laboratorio Tortellini® line is a benchmark for those who want to bring seafood dishes to the table that combine tradition and innovation. With a wide range of products, it is possible to enrich your menu with specialties that enhance the flavors of the sea, offering a unique and authentic gastronomic experience.