Egg pasta with a soft potato filling in a DOP gorgonzola and pear sauce. The gorgonzola we use is produced in Lombardy and Piedmont and is a stunning paste like cheese, white in colour with green streaks created by a ‘blueing’ process. It can be sweet or spicy, depending on the seasoning period and is a hugely versatile ingredient in Italian cooking. In this particular dish, the gorgonzola and pears, produces a perfect combination of contrasting flavours.
