The tortello con la coda is a typical recipe of the Piacenza tradition; In dialect they are called Turtej.
A thin sheet that wraps a soft filling based on ricotta, herbs and grated cheese. All closed strictly by hand, woven and rolled up at the edges in the unmistakable tails.
In 2006 the tortello with the tail received the municipal name, De.Co., from the municipality of Vigolzone where the idea of the shape originated.
It was 1351 when the cooks of the castle of Vigolzone created bundles of stuffed pasta in honor of Francesco Petrarca, an illustrious guest of Bernardo Anguissola.
The tortelli with the tail are the protagonists of the Tortello Festival that takes place every year in Vigolzone on the third weekend of July.