Schlutzkrapfen are crescent-shaped filled pasta from the Tyrolean Alpine tradition, particularly associated with South Tyrol. A mixture of rye and wheat flour gives the dough its earthy color and gentle resistance; spinach, ricotta and onion make a filling that is savory but not wet. Browned butter, chives and a modest snowfall of aged cheese complete the dish.

delicate fresh pasta parcels filled with scampi, ricotta and citrus, finished with a light shellfish butter sauce

Handmade Piedmontese agnolotti del plin filled with roasted meats and greens, pinched into their characteristic shape and served with roast juices.