Tortellini

Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, prosciutto, mortadella), Parmesan cheese, egg, and nutmeg and served in capon broth (in brodo di cappone).^[1]

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Quick facts Type, Place of origin ...

Tortellini
The distinctive shape of tortellini
Type	Pasta
Place of origin	Italy
Region or state	Emilia-Romagna
Variations	Tortelloni
Media: Tortellini

Origins

Summarize

Perspective

The origin of tortellini is disputed; both Bologna and Modena, cities in the Emilia-Romagna region of Italy, claim to be its birthplace.^[2] The etymology of tortellini is the diminutive form of tortello, itself a diminutive of torta (lit. 'cake' or 'pie').^[3]

The recipe for a dish called tortelletti appears in 1570 from Bartolomeo Scappi. Vincenzo Tanara's writings in the mid-17th century may be responsible for the pasta's renaming to tortellini. In the 1800s, legends sprang up to explain the recipe's origins, offering a compromise. Castelfranco Emilia, located between Bologna and Modena,^[2] is featured in one legend, in which Venus stays at an inn. Overcome by her beauty, the innkeeper spies on her through a keyhole, through which he can only see her navel. He is inspired to create a pasta in this shape. This legend would be at the origin of the term ombelico di Venere (lit. 'Venus' navel'), occasionally used to describe tortellini.^[4] In honour of this legend, an annual festival is held in Castelfranco Emilia.^[5] Another legend posits that the shape comes from Modena's architecture, which resembles a turtle.^[6]

Tortellini in brodo
Industrially-made tortellini, easily recognizable for the extremely regular cut of the dough and the symmetrical closing of the extremities

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Comparison with tortelloni

Tortelloni is pasta in a similar shape, but larger, typically 5 g, vs. 2 g for tortellini.^[7] While tortellini has a meat-based filling, tortelloni is filled with ricotta and sometimes with parsley or spinach. Moreover, while tortellini is traditionally cooked in and served with broth, tortelloni is cooked in water, stir-fried (traditionally with butter and sage), and served dry.

Origins

Comparison with tortelloni

See also

References

External links

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