Il Cortile
Old-style restaurant in the very heart of the town, still preserving its original atmosphere. Faithful to the ancient flavours, its cuisine offers local dishes and specialities of the region with some creative suggestions. Fish on request.

The recipe:
Cappellotti with a filling
of Spalla di San Secondo

Ingredients
0,5 kg egg pasta-dough.
Filling: 0,5 l milk, 100 g flour, 100 g butter, 150 g Fontina (fondant cheese), 100 g Parmigiano-Reggiano, 2 egg-yolks, 200 g Spalla di San Secondo (DOP cured pork meat), salt, nutmeg, 1 shallot.

Preparation
Melt butter and mix it into the flour while putting milk to the boil with a pinch of nutmeg. Amalgamate the batter with Fontina and Parmigiano-Reggiano. Separately, cut Spalla Cotta into thin cubes for a quick sauté with the shallot. Flame with a dash of white wine, grind mechanically and mix it to the previous paste by adding the egg-yolk. Roll out the egg-dough, cut it into small squares and fill each of them with a thimbleful of paste before the traditional hat-shaping (a little bigger than tortellini). Boil in water and flavour with a cream of asparagus, butter and Parmigiano-Reggiano.