They wrote some time ago on the website of Bontà, the exhibition of food excellence, of Cremona that … “to explain how important the Tortello is for a Cremasco suffice it to say that they are like an institution: there is no family that does not have its secret recipe to be passed down from generation to generation, there is no citizen who does not place it among the typical dishes of his childhood, of his Sundays with his family, mothers or grandmothers who look after them history jealously. Tortelli Cremaschi they are not found everywhere, they are still purchased from ladies who prepare them at home respecting the secrets of tradition: handmade with the eleven ingredients needed for the filling and the 5 pinches useful for giving the typical pinched crescent shape, in fact. If it’s true that Tortelli Cremaschi there are as many different ones as there are people who prepare them, it is equally true that each one has its own recipe characterized by small variations used to make the dough or the filling and that each family jealously guards them, revealing only “what is enough to know” because it is the essentiality of its constituent elements such as water, flour and hen macaroons to make it a universal and universally recognized dish in the territory. The restaurant “Al Balurdü“ it fits widely into the panorama of family-oriented locations which he made of the Tortello Cremasco a real workhorse. Innovation and valorisation of tradition they are the heart of the Brambilla family project he had the courage to reinvent a dish of tradition without depriving it of its history and its nature but highlighting the aspects health-conscious absolutely contemporary and fitting for the modern era. Balurdü scores the filling of his Tortello following great-grandmother’s recipe Claudio, the lady Natalina Good morning but applies a variant in the composition of the dough: instead of white flour they are used (Chapeau to the cook Sara Abassidi) of wholemeal flours which are much more digestible and they contrast more with the notes typically sweets with the unmistakable filling. Tortello Cremasco: classic or revisited? For the people of Crema, the real tortello is the traditional one, which “it contains a happy combination of textures and refined balances, between sweetness and flavor“. But really can’t it be proposed again with some variation? Varying and daring is also knowing and experimenting, right? Ah… I tasted the wholemeal Tortello del Balurdù and I liked it: with the delicacy of the dough and the effect of the wholemeal flours to camouflage its own typical sweetness. Ergo yes… i Tortelli Cremaschi, wholemeal version of Balurdù, well they are a sweet temptation to dare
