Wine & Food Magazine

Tortellini

Tortellini

In the past there were a lot of controversies between Bologna and Modena about the paternity of tortellino. After a number of heated discussions the village of Castelfranco Emilia was chosen,

a diplomatic solution which succeeded in meeting everybody's wishes, since Castelfranco Emilia was historically between the province of Bologna and Modena.
The Confraternita del Tortellino- Learned Brotherhood of Tortellino, together with the Italian Academy of Cookery, registered the authentic recipe of the filling of the tortellino from Bologna. The aim is to guarantee the classic and traditional flavour of the true tortellino, that is given mostly by the filling that has been made and tasted in the bolognese families for ages. It was also fixed the parameter of the broth which must be exclusively made from a farmyard cappone.
The original recipes
ingredients for the filling of tortellini: pork loin ,prosciutto, mortadella, parmesan cheese, eggs, nutmeg
ingredients fo broth: beef, cappone, celery, carrot, onion, salt
By the way the familiar variation in Emilia Romagna are innumerable: every family has its own recipe for tortellini. The golden rule about tortellino is that it can only be served in broth, that's what tradition teaches!


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