Italy
Photo: Angelo.Muratore, CC BY-SA 4.0, croppedTortellini in brodo
/tortelˈliːni in ˈbrɔːdo/tor-tel-LEE-nee een BROH-doh
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- When
- FestiveLunch & dinner
- Taste
- SavoryRich
- Made with
- Wheat & flourPorkChickenEgg
History
Tortellini are small rings of fresh egg pasta filled with pork loin, prosciutto, mortadella, Parmigiano and nutmeg, served in capon broth. Bologna and Modena both claim them. A legend from Castelfranco Emilia, between the two cities, says an innkeeper shaped them after the navel of Venus, having seen the goddess, or a noblewoman, through a keyhole. In 1974 the Learned Confraternity of the Tortellino deposited an official recipe with the Bologna Chamber of Commerce. In Bologna, tortellini in brodo are the dish of Christmas Day, and families often spend a day folding them by hand.
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