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Eggplant Parmesan Grandi Tondi


Eggplant Parmigiana is a classic dish usually associated with Naples but found all over Southern Italy. The combination of eggplant, basil,tomatoes and olive oil invoke the warm Mediterranean and the region’s robust cuisine. Bertagni wraps this classic dish in a thin layer of semolina pasta in their Mediterranean Eggplant Parmesan Grandi Tondi. These large ravioli capture the bright flavors of this classic dish. Paired with a hearty tomato sauce or a splash of extra virgin olive oil and grating of Parmigiano Reggiano cheese, these grandi tondi make a hearty yet simple meal. Founded in 1882 in Bologna, Bertagni claims the title of the world’s oldest producer of tortellini. Now, almost a 150 years later, Bertagni still bases all of their pastas on traditional, classic recipes from Italian regional cooking. Using only the highest quality ingredients, without any preservatives or artificial flavorings, Bertagni stuffed pastas are crafted to highlight the fillings. For each variety, the shape and thickness of the pasta dough is uniquely tailored to feature the fresh flavors and textures of the filling. While the methods have been modernized, the recipes still remain deeply rooted in tradition. This attention to detail and adherence to their past make Bertagni filled pastas a truly authentic culinary experience. Serving suggestion: try them served with a drizzle of oil and a little Parmigiano grated on top to highlight the natural filling.

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