{"id":14535,"date":"2026-07-01T12:15:14","date_gmt":"2026-07-01T12:15:14","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=14535"},"modified":"2026-07-24T07:09:32","modified_gmt":"2026-07-24T07:09:32","slug":"__trashed","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/__trashed\/","title":{"rendered":"Veneto: Gluten-free Tortellini di Valeggio"},"content":{"rendered":"

The seventh stop on my Tour of Italy in 20 Gluten-Free Recipes<\/strong> takes us to Veneto<\/strong>, where we discover one of the most iconic dishes of the Veronese culinary tradition: gluten-free Tortellini di Valeggio<\/strong>, also known as Nodo d’Amore (“Love Knot<\/strong>“).<\/p>\n

This recipe was suggested by Cecilia<\/strong>, who told me how much she loves this local specialty, a symbol of the area where she grew up, and how difficult it is to find a gluten-free version even in restaurants around Valeggio.<\/p>\n

Valeggio Tortellini take their name from the charming village of Valeggio sul Mincio, where their tradition has been carefully preserved for generations. They are distinguished by an exceptionally thin sheet of pasta <\/strong>and an elegant shape<\/strong> resembling a small knotted handkerchief. This distinctive shape is the reason behind their second name, Love Knot, which is linked to one of the area’s most captivating legends.<\/p>\n

According to the legend, a beautiful nymph<\/strong> from the Mincio River fell deeply in love with a young captain. To escape the conflict that threatened to keep them apart, the two lovers disappeared together into the waters of the river. Before leaving, the nymph placed a silk handkerchief tied in a delicate knot on the riverbank as a symbol of their eternal love. Tradition says that this graceful knot inspired the unique shape of these famous tortellini.<\/p>\n

Today, the Love Knot remains one of the signature dishes of the local cuisine. Recreating it in a gluten-free version allows those who must avoid gluten to rediscover a specialty that is deeply rooted in the history and traditions of this beautiful region.<\/p>\n

And throughout this culinary journey across Italy, everything begins with one simple question:<\/p>\n

“Why can’t I easily find a gluten-free version of a dish I love<\/strong>?”<\/p>\n

This recipe is my answer to Cecilia.<\/p>\n

\"ilaria<\/a><\/p>\n

Gluten-free Tortellini di Valeggio<\/strong><\/span><\/h1>\n

26g carbohydrates per 100 g of uncooked tortellini<\/strong><\/span><\/h1>\n

Ingredients for the filling for 6-8 servings<\/strong><\/span><\/h2>\n