Tortelloni di Faraona & Scalogno su Riduzione di Zafferano
An elegant dish served in a garden under dappled sunlight

Tortelloni di Faraona & Scalogno su Riduzione di Zafferano | Stuffed Tortelloni with Guinea Fowl & Shallots in Saffron Sauce

Tortelloni di Faraona & Scalogno su Riduzione di Zafferano or Stuffed Tortelloni with Guinea Fowl & Shallots in Saffron Sauce isn’t a classic preparation that you’ll find all over, but it illustrates several things about the cuisine of Italy you might encounter on your vacation.

First of all, saffron was an important product in Italy, especially in Tuscany and the Abruzzo the largest production center, according to Wikipedia, is around San Gavino Monreale, Sardinia, which tops out at 60% of Italian production. Saffron is most famous as the main flavor element in Risotto alla Milanese which is the usual side dish to Osso Bucco.

Second, tortelloni means large tortellini in Italian, the oni ending signifying “large.” So you get only three, but three is enough.

Third, the production of fowl other than chicken is much higher in Italy than it is in the US. You will often find quail (qualia), pheasant (fagiano), guinea fowl (faraona), and pigeon (piccione) on an Italian menu.

The dish pictured comes from ristorante Villa Garzoni in Collodi, a town in Tuscany famous for its Villa, gardens, and Pinocchio park.

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Italian Name: Tortelloni di Faraona & Scalogno su Riduzione di Zafferano
English Name: Stuffed Tortelloni with Guinea Fowl & Shallots in Saffron Sauce
Course: Primo Piatto
Where you're most likely to find it: Italy, especially Tuscany