Publication note
Published as a product profile: validated sources do not fully document ingredients and/or method details.
What it is
Ricotta-filled Piacenza tortelli pinched into the characteristic tail or 'cua' shape.
Origin place card
The official sheet attributes these tailed tortelli to the province of Piacenza.
Verified history
The official page presents the dish as a traditional meatless Piacenza preparation and cites a letter of Cardinal Giulio Alberoni noting that tortelli were eaten on Fridays in observance of Catholic abstinence from meat.
Ingredients
Fresh egg pasta filled with ricotta, formed with the distinctive tail-like pinch.
Method
Method/process not fully documented in validated sources.
Ritual / calendar
Linked to Friday meatless observance in Catholic practice.
Why travel for it
Tortelli di ricotta alla piacentina, tortelli, turtei cu la cua, turtei is ricotta-filled Piacenza tortelli pinched into the characteristic tail or 'cua' shape.. In the present corpus it is documented with origin in Province of Piacenza, Emilia-Romagna.
Editorial warning
This page is documentary verified from the pass5 layer. The next editorial improvement is to add one classic local recipe, one older documented version where available, and one modern household version with explicit attribution.