Bertagni Parmigiano Reggiano Mezzelune

These plump little half-moons are made for those occasions when the craving is unmistakably for cheese—properly savory, deeply comforting cheese—rather than a sauce-heavy bowl of pasta.

The filling brings together Parmigiano Reggiano PDO and creamy ricotta, creating a pleasing balance between intensity and softness. Parmigiano Reggiano contributes its characteristic nuttiness, mature savoriness, and lingering saltiness, while ricotta rounds the edges with a delicate milky sweetness. Cream and butter deepen the texture, allowing the filling to feel lush without concealing the cheese’s distinctive character.

The fresh pasta exterior is made with wheat flour, pasteurized egg, and durum wheat semolina. It remains tender around the edges while providing just enough bite to frame the creamy centre. Bertagni’s mezzelune shape—literally “half-moons”—also gives each piece a satisfying ratio of pasta to filling, with broad, gently curved parcels that feel particularly generous on the plate.

The result is comforting but far from ordinary: delicate egg pasta giving way to a warm, savory centre, followed by the unmistakable depth of aged Italian cheese.

Because the filling is already rich and expressive, the finest accompaniments are often the simplest.

Brown Butter and Sage: Melt butter until lightly golden, add fresh sage leaves, then gently coat the cooked mezzelune with a splash of pasta water. Black Pepper and Parmesan: Finish with freshly cracked black pepper, grated Parmigiano Reggiano, and a drizzle of extra virgin olive oil. Lemon Butter: Add finely grated lemon zest to melted butter for brightness that balances the creamy cheese. Roasted Vegetables: Serve with roasted asparagus, zucchini, pumpkin, or tender artichokes for an elegant vegetarian meal. Fresh Greens: A lightly dressed rocket or mixed-leaf salad brings a welcome peppery freshness alongside the pasta. Wine Pairing: Pour an unoaked Chardonnay, a crisp Pinot Grigio, or a light-bodied Italian red with enough acidity to refresh the palate.

Cook at a gentle boil to avoid damaging the delicate pasta. Lift carefully, rather than draining roughly, and finish directly in the warm sauce.

Mezzelune take their name from their distinctive shape: mezza luna means “half-moon” in Italian. The curved parcels belong to Italy’s broad tradition of stuffed pasta, where sheets of egg-enriched dough are folded around fillings made from regional cheeses, vegetables, meats, or herbs.

Parmigiano Reggiano is especially fitting inside this style of pasta. Produced within a legally defined area of northern Italy under strict PDO requirements, the cheese is valued for the complexity it develops during its long maturation. Its tiny crystalline texture, nutty aroma, and deep umami character allow even a modest amount to transform a filling.

Bertagni’s own story began in Bologna in 1882, rooted in the region where filled pasta is not simply a course but a craft. These mezzelune carry that tradition into the modern kitchen: carefully shaped, generously filled, and ready to make an ordinary evening taste considerably more considered.

Keep frozen at -18°C or below. Cook directly from frozen unless the package instructions state otherwise. Do not refreeze once thawed. Refrigerate cooked leftovers promptly in a sealed container and consume within 2 days.