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La Cucina Italiana published a recipe for pear-and-Provolone-filled pasta pockets from Trattoria Il Gabbiano 1983 near Cremona. Chef Elena Stetco’s recipe serves six to eight and takes about 1 hour 30 minutes, pairing Williams pears and saffron with Provolone Valpadana PDO.
La Cucina Italiana published a recipe for pasta pockets stuffed with pears and Provolone Valpadana PDO, a regional dish prepared by chef Elena Stetco of Trattoria Il Gabbiano 1983 near Cremona. The recipe combines ripe Williams pears, saffron, ricotta and the local cheese in handmade cappellacci, offering home cooks a detailed version of a dish served at the restaurant.
The recipe is listed as a first course and serves six to eight people. La Cucina Italiana gives the preparation time as 1 hour 30 minutes. The ingredients include 500 grams of “00” flour, five medium eggs, three ripe Williams pears, 200 grams of Provolone Valpadana PDO, 100 grams of ricotta, milk, butter, sugar, saffron and salt.
The process begins with an egg pasta dough, which rests for 30 minutes. The pears are peeled and cooked with sugar, salt and saffron for about 30 minutes; some pieces are reserved for garnish, while the rest are blended into a cream. Grated Provolone is melted into warmed milk to make a second cream. The filling combines most of both creams with ricotta.
The dough is rolled thin, cut into 6-centimeter squares and folded around portions of filling to form cappellacci. The pockets cook in salted boiling water for three to four minutes, then are drained into melted butter. They are served with the reserved cheese and pear creams, pieces of pear and more grated Provolone. The publication credits the recipe to Stetco, compilation to Laura Forti and photography to Danny Christensen.
Local Ingredients Shape the Filling
The recipe presents a practical example of how a restaurant can build a dish around ingredients associated with its area. Its two featured products are Provolone Valpadana PDO and saffron from Soresina, paired with pears in a handmade pasta course. For readers, the article offers both a recipe and a view of the restaurant’s stated focus on small-scale local producers.
Stetco describes the cheese and saffron as the dish’s “two stars.” The pairing also gives the recipe its defining contrast: sweet pear and fragrant saffron meet the savory, melted cheese and ricotta filling. The source does not provide nutritional information, cost estimates or a comparison with other versions of cappellacci, so its significance is culinary and regional rather than a broader claim about food trends.
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A Trattoria Near Cremona
Trattoria Il Gabbiano 1983 is in Corte De’ Cortesi, a village about 20 minutes north of Cremona, according to La Cucina Italiana. The publication describes the restaurant as serving a range of dishes made with local ingredients and says it seeks products from small-scale producers.
In the article, Stetco identifies Provolone Valpadana PDO as a central ingredient and says the cheese consortium is based in Cremona. She also points to saffron from Soresina, which the source describes as home to one of Europe’s main saffron-growing areas. The article gives a recipe and restaurant setting; it does not report a new restaurant opening, a change in food policy or a formal announcement by either product’s producers.
Details the Recipe Does Not Give
The published recipe specifies ingredients and cooking steps but does not state the exact quantity of filling to place in each pasta square, the number of cappellacci produced or the precise amount of salt. It also does not give a serving-size weight, nutritional breakdown or food-cost estimate. The cooking time of three to four minutes is provided for the pasta pockets, but the article does not specify how to adjust it for different dough thicknesses or filling amounts.
The source presents the dish as served at the trattoria but does not say whether it is a regular menu item, available only seasonally or currently offered to diners. It also does not provide further details about the pear producers, saffron supplier or cheese-making process.
Cooking and Serving the Cappellacci
Readers can follow the published method at home: prepare and rest the egg dough, cook and blend the pears, make the Provolone cream, assemble the filling, shape the cappellacci and boil them for three to four minutes. The recipe calls for finishing the pasta with butter and the reserved creams, pear pieces and grated cheese.
La Cucina Italiana does not announce a follow-up, restaurant event or change to the recipe. Anyone planning to try it will need to judge the amount of filling and the number of pockets from the dough and filling available, since those quantities are not specified in the article.
Key Questions
What are pasta pockets with pears and Provolone?
They are cappellacci, or filled pasta pockets, made with an egg-flour dough and a filling of pear cream, Provolone cream and ricotta. The recipe finishes them with reserved pear and cheese creams, pear pieces and grated Provolone.
Who created the recipe, and where is it served?
La Cucina Italiana credits the recipe to chef Elena Stetco of Trattoria Il Gabbiano 1983 in Corte De’ Cortesi, near Cremona. The article says the dish can be enjoyed at the trattoria but does not confirm how often it appears on the menu.
How long does the recipe take, and how many does it serve?
The listed preparation time is 1 hour 30 minutes, and the recipe serves six to eight people. The article does not give the number of individual pasta pockets it makes.
What are the main ingredients?
The main ingredients are “00” flour, eggs, Williams pears, Provolone Valpadana PDO, ricotta, milk, butter, sugar, saffron and salt. The source lists five medium eggs and three ripe pears.
How long should the cappellacci boil?
The recipe says to cook the pasta pockets in salted boiling water for three to four minutes, then drain them into a pan with melted butter. It does not give extra timing guidance for different pasta thicknesses.
Source: rss
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