Tortello amaro di Castel Goffredo is a unique stuffed pasta from the town of Castel Goffredo in the Lombardy region of Italy. This traditional dish is characterized by its filling, which includes erba amara or balsamita major, an aromatic herb also known as St. Peter's herb.

The preparation starts with creating a dough with a mixture of wheat flour and eggs. The typical filling consists of Swiss chard (bietoline or erbette), breadcrumbs, egg, Grana Padano cheese, butter, and the distinctive erba amara, which gives the tortello its signature bitter flavor.

Onion, garlic, and nutmeg, and salt are also part of the filling. The pasta is shaped into flattened triangles and cooked in boiling water before being served with melted butter, sage, and more grated Grana Padano. The recipe has deep roots in local culinary traditions, with a dedicated festival held annually in June to celebrate this specialty.

This festival, known as the Festa del Tortello Amaro, highlights the importance of this dish in local culture and its recognition as a traditional agri-food product and a product of the Slow Food movement.