Tortelli are a traditional pasta dish, typically rectangular in shape and stuffed with a variety of fillings. In the Bassa Reggiana, the most iconic are the tortelli verdi (En. green tortelli),  filled with chard and spinach mixed with cheese and ricotta, and traditionally dressed with butter and Parmigiano Reggiano. 

Originating in the rural kitchens of the Middle Ages, tortelli verdi were prepared with simple, everyday ingredients, often enriched with wild greens such as nettle, cabbage, endive, or borage. Despite their humble composition, they were once reserved for Sunday meals and special occasions.

Today, they are a cornerstone of the local culinary tradition and the symbolic dish of two important celebrations: the Night of San Giovanni (June 23) and Christmas Eve.