Parmigiano Reggiano Tartlets with Tuttocalabria Jelly of PGI Tropea Onion
• 200 gr. of 00 flour
• 50 gr. of Parmigiano Reggiano
• Tuttocalabria PGI Tropea Onion Jelly
• Tuttocalabria Sweet and Sour PGI Tropea Onion
• 1 egg
• Salt as required
• 100 gr. of butter


  1. Mound the flour in the middle of a flat board. Add the Parmigiano Reggiano, a pinch of salt, one egg at room temperature, and finally the minced butter. the Sprinklefare the flour on a flat board, Disponiamo la farina a fontana e aggiungiamo il Parmigiano, un pizzico di sale, un uovo a temperatura ambiente e, infine, il burro tagliato a cubetti. Mix everything and work the dough.
  2. Once the dough is smooth and homogeneous create a sphere with it and wrap it with a trasparent film. Let it rest for at least 2 hours in the refrigerator.
  3. Once the dough is ready, roll it out with a rolling pin on a floured flat board until it reaches a thickness of about 5/6mm.
  4. Form several circles with a pasta cutter wheel, then butter the tartlet’s molds and finally put the short pastry inside the molds.
  5. Create small holes in the short pastry with a fork and then add the TuttoCalabria PGI Tropea Onion jelly.
  6. Bake at 180 degrees for about 20 minutes.
  7. Once ready, leave them cool down, finally add some “leaves” of the sweet and sour Tuttocalabria PGI Tropea Onion.
    The recipee has been made by @Francesca Glam ( in collaboration with @calabriafoodprn (