Tortellini

What is Tortellini?

Tortellini are small, ring-shaped pasta, each folded and pinched by hand to create a distinctive navel-like appearance. The dough is made with wheat flour and eggs, rolled thin and cut into squares. Inside, there is a finely mixed filling of pork meats such as short loin, prosciutto, and mortadella, along with Parmesan cheese, egg, and a touch of nutmeg for aroma. When cooked, they are tender and rich, usually served in a clear poultry broth that highlights their savory filling.

Where does Tortellini come from?

Both Bologna and Modena, cities in northern Italy’s Emilia-Romagna, lay claim to inventing tortellini. The name comes from words meaning 'small cake' or 'little pie.' Early records mention a similar dish as far back as the 16th century. Over time, stories have grown around its creation, including a legend where an innkeeper, inspired by the goddess Venus’s navel, shaped the pasta accordingly. Castelfranco Emilia, a town between Bologna and Modena, celebrates this tale with a yearly festival.

How is Tortellini made?

To make tortellini, a dough of flour and eggs is rolled out thin and cut into small squares. Each square is filled with a seasoned mixture of pork meats, Parmesan, egg, and nutmeg. The filled dough is folded into a triangle, then wrapped around a finger and pressed to form a ring. Traditionally, the pasta is simmered in a broth made from capon, a type of chicken, which adds depth to the dish.

How and when is Tortellini eaten?

Tortellini are most often served as a first course at lunch or dinner, especially in northern Italy. They are placed in a bowl and covered with hot broth, making a warming and satisfying dish. While broth is the classic way to serve them, they may also appear with other sauces in modern settings. Tortellini are usually eaten with a spoon or fork, and are a familiar comfort food in their home region.

Kinds of Tortellini

A similar pasta, tortelloni, is larger and usually filled with ricotta cheese and sometimes herbs like parsley or spinach. Tortelloni is cooked in water and often tossed with butter and sage, rather than served in broth. The filling and serving style set tortellini apart from its relatives, with the meat-based filling and broth being its signature.

What Tortellini means

Tortellini are a symbol of local pride in Emilia-Romagna, with both Bologna and Modena considering them a regional treasure. The shape is sometimes called 'Venus’s navel' in reference to the local legend. Castelfranco Emilia hosts an annual festival to honor this story and the pasta’s heritage. Tortellini are a staple of family gatherings and festive meals in the region.

Questions people ask about Tortellini

Good reading and sources

• Encyclopaedia BritannicaArticle

• Tortellini on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data