EATALY, Fresh Pasta 'Mezzelune Ricotta e Zucca'

EATALY, Fresh Pasta ‘Mezzelune Ricotta e Zucca’

Delicious homemade Mezzelune (from the Italian ‘half moons’ also known as Schlutzkrapfen in South Tyrol where they are from) stuffed with Ricotta and Butternut Squash.

Mezzelune ([ˌmɛddzeˈluːne], from Italian ‘half moons’), also known as Schlutzkrapfen in South Tyrol, Tyrol, and neighbouring German-speaking regions, are a semi-circular stuffed pasta, similar to ravioli or pierogi.

Every day at Eataly, the pastai, or pastamakers, transform simple ingredients into intricate fresh pasta shapes inspired by the rich traditions of every Italian region using simple high-quality ingredients: water, flour, and eggs.

At Eataly, the pasta-making style is inspired by Egidio Michelis and his children, Marco, Cristina, and Mario, who produce handmade pasta in the same laboratory that Egidio’s grandfather founded in 1919 in Mondovì, Piemonte. The three generations have dedicated themselves to mixing water, flour, and eggs to produce a tender pasta that is stuffed with traditional fillings. Part of the Eataly team since the beginning, Egidio has trained all of our pastaioli around the world.