As often happens for artisanal products with a high content of manual skills, entrusting the success of a food masterpiece like that of tortello to an exact historical moment is extremely risky, as is listing the myriad of variations related to the ingredients of the wrapper or filling.

As proof, however, of the importance that stuffed pasta plays in the panorama of Emilian gastronomy, reference is made to the 1891 manual by Pellegrino Artusi, Science in the kitchen and the art of eating well.

The recipe 55 of the aforementioned text, in particular, shows a shape of tortelli very similar to that still in use today throughout the Piacenza area.

In the locality of Genepreto the tortello with the tail, widespread in the Piacenza area, takes on the particular variant with nettles and is produced Municipal Denomination Alta Val Tidone.